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Roasted Blackened Cauliflower and Veggie Salad

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This vibrant salad features tender, charred cauliflower and a medley of colorful veggies, topped with creamy avocado for a comforting meal.

Ingredients

Scale
  • 1 head cauliflower, cut into florets
  • 2 tablespoons extra virgin olive oil (for cauliflower)
  • 2 tablespoons blackened seasoning
  • 1 tablespoon maple syrup
  • 1 teaspoon smoked paprika
  • 2 cups sweet corn
  • 1 bunch broccolini, trimmed
  • 2 tablespoons extra virgin olive oil (for broccolini)
  • 2 bunches organic kale, de-stemmed
  • 1 cucumber, chopped
  • 1–2 jalapeños, chopped
  • 1 avocado, sliced
  • 1 cup fresh basil leaves
  • ½ cup fresh parsley
  • 1 clove garlic, minced
  • 2 tablespoons apple cider vinegar
  • ¼ cup extra virgin olive oil (for dressing)
  • ½ cup Greek yogurt or vegan yogurt
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Line two baking sheets with parchment paper.
  3. Combine the cauliflower florets with 2 tablespoons of olive oil, blackened seasoning, maple syrup, and smoked paprika in a large mixing bowl. Toss well to coat.
  4. Spread the cauliflower onto one baking sheet in a single layer.
  5. Toss together the sweet corn and broccolini with 2 tablespoons of olive oil, salt, and pepper on the second baking sheet.
  6. Roast both trays for 20-25 minutes until charred and golden.
  7. Allow the roasted veggies to cool slightly.
  8. Massage the kale with lemon juice or olive oil.
  9. Layer the massaged kale with roasted cauliflower, broccolini, corn, cucumber, jalapeños, and avocado in a large serving bowl.
  10. Drizzle with dressing and add optional toppings before serving.

Notes

Use fresh, seasonal vegetables for the best flavor. Don’t overcrowd baking sheets to allow even roasting.

Nutrition

Find it online: https://yummyfirst.com/roasted-blackened-cauliflower-salad/