Roasted Cauliflower Salad

By Makinze GorePublished: Sep 29, 2022

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roasted cauliflower and mixed green and romaine salad topped with tomatoes, shaved carrots, and an avocado dressing

PHOTO: ERIK BERNSTEIN; FOOD STYLING: MAKINZE GORE

This warm cauliflower salad is simple but hearty and full of color and vegetables. It's good enough to be a main dish (even if you don’t think you’re a salad person) but is also easy enough to make a great, simple side. The roasted cauliflower is perfectly spiced with just a little bit of heat, and the creamy avocado dressing helps balance everything out. If you need more salad inspo after this one, we have plenty of fun salads for you to try out too.

Have you made this yet? Let us know how it went in the comments below!

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Yields:: 4 - 6 serving(s)
Prep Time:: 20 mins
Total Time:: 1 hr

Ingredients

1
large head of cauliflower, cut into florets
1
shallot, quartered
2 tsp.
chili powder
1 tsp.
ground cumin
4 tbsp.
extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1
large avocado, pitted
1/4 c.
(or more) water
2 tbsp.
red wine vinegar
Juice of 1 lime
1/2 c.
packed fresh parsley leaves, divided
1
large head of romaine, roughly chopped
3 c.
packed baby spinach
1 c.
cherry tomatoes, halved
1/2 c.
shaved Parmesan (about 2 oz.)
1/4 c.
sliced almonds, toasted

Directions

1. Step 1Preheat oven to 425°. On a large baking sheet, toss cauliflower, shallots, chili powder, cumin, and 2 tablespoons oil until coated; season with salt and pepper.
2. Step 2Bake until cauliflower is golden and crisp and shallots are tender, 30 to 35 minutes. Let cool slightly, then slice shallots into rings.
3. Step 3Meanwhile, in a blender or food processor, blend avocado, water, vinegar, lime juice, 1/4 cup parsley, and remaining 2 tablespoons oil until smooth; season with salt and pepper. If needed, add more water, 1 tablespoon at a time, to make a thinner dressing. Refrigerate until ready to use.
4. Step 4In a large bowl, combine romaine, spinach, and remaining 1/4 cup parsley. Add cauliflower, shallots, tomatoes, Parmesan, and almonds and toss to combine. Add desired amount of dressing and toss again to coat.
5. Step 5Make Ahead: Dressing can be made 1 day ahead. Store in an airtight container and refrigerate.

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preview for This Cauliflower Pasta Is Amped Up With Golden, Roasted Garlic

PHOTO: ERIK BERNSTEIN; FOOD STYLING: MAKINZE GORE

Makinze Gore

Food Editor

Makinze is currently Food Editor for Delish, where she develops recipes, creates and hosts recipe videos and is our current baking queen.. Reigning from Oklahoma, she's also our go-to for all things regarding Midwestern cuisine. She's also our expert pie crimper.