Description
This Roasted Cauliflower Green Goddess Salad is a vibrant and nutritious dish featuring crispy roasted cauliflower florets, fresh mixed greens, creamy avocado, and a zesty, herb-packed Green Goddess dressing made with Greek yogurt and fresh herbs. Perfect for a light lunch or a side salad, this recipe balances textures and flavors beautifully with easy-to-find ingredients.
Ingredients
Scale
Salad
- 1 medium cauliflower head, cut into florets
- 1 ripe avocado, diced
- 4 cups mixed greens (arugula, spinach, kale, or a combination)
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
Green Goddess Dressing
- 1/2 cup Greek yogurt
- Juice of 1 lemon
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh chives, chopped
- 1/4 cup fresh dill, chopped
Instructions
- Prepare the cauliflower: Cut the cauliflower into bite-sized florets and rinse them under cold water to clean.
- Roast the cauliflower: Preheat the oven to 425°F (220°C). Toss the cauliflower florets with olive oil, salt, and black pepper until evenly coated. Spread the florets out on a baking sheet in a single layer and roast for 25-30 minutes, turning halfway through, until golden and tender.
- Make the Green Goddess dressing: While the cauliflower roasts, combine the lemon juice, Greek yogurt, and chopped parsley, chives, and dill in a blender or food processor. Blend until the dressing is smooth and herbaceous.
- Assemble the salad: In a large serving bowl, combine the roasted cauliflower, mixed greens, and diced avocado. Drizzle the Green Goddess dressing over the salad and toss gently to combine everything evenly.
Notes
- You can substitute Greek yogurt with a dairy-free yogurt to make it vegan.
- Roasting the cauliflower until golden enhances its natural sweetness and adds depth to the salad.
- Fresh herbs are key to the dressing’s vibrant flavor—feel free to adjust quantities or use what you have on hand.
- Serve the salad immediately for the best texture, as the greens can wilt if dressed too far in advance.
