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Roasted Blackened Cauliflower and Veggie Salad

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A vibrant salad bursting with flavor, featuring roasted blackened cauliflower, sweet corn, tender broccolini, and a creamy Green Goddess dressing.

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 more 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 bowl.
  4. Spread the cauliflower onto one baking sheet.
  5. Toss together corn and broccolini on the second baking sheet with olive oil, sea salt, and black pepper.
  6. Roast both trays for 20-25 minutes until charred and golden.
  7. Cool the veggies slightly once done roasting.
  8. Massage the kale with lemon juice or olive oil to soften.
  9. Layer the kale with roasted cauliflower, broccolini, corn, cucumber, jalapeños, and avocado in a large bowl.
  10. Drizzle with the Green Goddess dressing and add optional toppings.

Notes

For added flavor, use lime juice before serving or roast extra jalapeños for heat. This salad is vegan-friendly and can be made in advance.

Nutrition

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