Roasted Cauliflower Salad with Avocado and Toasted Almonds Recipe
Introduction
This roasted cauliflower salad is a vibrant and flavorful dish perfect for any season. Roasting the cauliflower brings out a lovely crispness and depth of flavor, while the creamy avocado dressing adds a refreshing touch. It’s a satisfying salad that can serve as a side or a light main course.
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 cup (or more) water
- 2 Tbsp. red wine vinegar
- 1 lime, juiced
- 1/2 cup packed fresh parsley leaves, divided
- 1 large head of romaine, roughly chopped
- 3 cups packed baby spinach
- 1 cup cherry tomatoes, halved
- 1/2 cup shaved Parmesan (about 2 oz.)
- 1/4 cup sliced almonds, toasted
Instructions
- Step 1: Preheat oven to 425°F (220°C). On a large baking sheet, toss cauliflower florets, quartered shallots, chili powder, cumin, and 2 tablespoons of olive oil until evenly coated. Season generously with kosher salt and freshly ground black pepper.
- Step 2: Roast in the oven until the cauliflower is golden and crisp and shallots are tender, about 30 to 35 minutes. Remove from oven and let cool slightly. Slice the roasted shallots into rings.
- Step 3: While the vegetables roast, prepare the dressing. In a blender or food processor, combine avocado, 1/4 cup water, red wine vinegar, lime juice, 1/4 cup of the parsley, and the remaining 2 tablespoons of olive oil. Blend until smooth. Season with salt and pepper to taste. Add more water, one tablespoon at a time, if a thinner dressing is desired. Refrigerate until ready to use.
- Step 4: In a large bowl, combine the chopped romaine, baby spinach, and the remaining 1/4 cup of parsley. Add the roasted cauliflower, sliced shallots, cherry tomatoes, shaved Parmesan, and toasted almonds. Toss gently to combine.
- Step 5: Drizzle with the avocado dressing and toss again to coat everything evenly. Serve immediately for the freshest taste.
Tips & Variations
- For extra crunch, lightly toast the almonds before adding them to the salad.
- Substitute baby kale for spinach if you prefer a sturdier green.
- Add grilled chicken or chickpeas for extra protein and a more filling meal.
- If you like a bit of heat, sprinkle some red pepper flakes into the dressing or on top of the salad.
Storage
Store the dressing separately in an airtight container in the refrigerator for up to 1 day. The salad is best enjoyed fresh but can be kept refrigerated for up to 1 day if tossed without dressing. When ready to serve, add the dressing and toss again. Leftover salad with dressing may become soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad vegan?
Yes, simply omit the Parmesan or substitute it with a vegan cheese alternative or nutritional yeast for a similar flavor.
How do I keep the cauliflower crispy?
Roast the cauliflower at a high temperature and avoid overcrowding the baking sheet. Let it cool on the pan to maintain crispness before adding to the salad.
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Roasted Cauliflower Salad with Avocado and Toasted Almonds Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and healthy Roasted Cauliflower Salad featuring golden, spiced cauliflower florets, tender shallots, fresh greens, cherry tomatoes, toasted almonds, and shaved Parmesan, all brought together with a creamy avocado-lime dressing. Perfect as a light meal or side dish, this salad combines warm roasted flavors with crisp, fresh ingredients for a satisfying and nutritious lunch or dinner option.
Ingredients
Roasted Cauliflower and Shallots
- 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, divided
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Avocado Dressing
- 1 large avocado, pitted
- 1/4 cup (or more) water
- 2 Tbsp red wine vinegar
- 1 lime, juiced
- 1/2 cup packed fresh parsley leaves, divided (1/4 cup for dressing, 1/4 cup for salad)
- 2 Tbsp extra-virgin olive oil (remaining from total 4 Tbsp)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Salad Base and Toppings
- 1 large head of romaine, roughly chopped
- 3 cups packed baby spinach
- 1 cup cherry tomatoes, halved
- 1/2 cup shaved Parmesan (about 2 oz.)
- 1/4 cup sliced almonds, toasted
Instructions
- Preheat and toss cauliflower: Preheat your oven to 425°F (220°C). On a large baking sheet, combine the cauliflower florets, quartered shallots, chili powder, ground cumin, and 2 tablespoons of the olive oil. Toss everything until the vegetables are evenly coated with the spices and oil. Season generously with kosher salt and freshly ground black pepper.
- Roast the vegetables: Place the baking sheet in the oven and roast the cauliflower and shallots for 30 to 35 minutes, until the cauliflower is golden and crisp around the edges and the shallots are tender. Remove from the oven and let cool slightly. Then slice the shallots into rings for easier mixing into the salad.
- Prepare the avocado dressing: While the vegetables roast, combine the avocado, 1/4 cup water, red wine vinegar, lime juice, 1/4 cup of the parsley, and the remaining 2 tablespoons of olive oil in a blender or food processor. Blend until smooth and creamy. Season with salt and pepper to taste. Add additional water one tablespoon at a time if you prefer a thinner dressing. Refrigerate the dressing until ready to use.
- Assemble the salad: In a large bowl, combine the chopped romaine, baby spinach, and the remaining 1/4 cup fresh parsley. Add the roasted cauliflower, sliced shallots, halved cherry tomatoes, shaved Parmesan, and toasted sliced almonds. Toss everything gently to combine.
- Dress and serve: Add your desired amount of the avocado dressing to the salad and toss again until everything is coated evenly. Serve immediately for the best texture and flavor.
- Make ahead tip: The avocado dressing can be made up to one day in advance. Store it in an airtight container in the refrigerator to keep it fresh.
Notes
- The dressing thickness can be adjusted by adding more or less water according to your preference.
- To toast the almonds, heat them in a dry skillet over medium heat for 2-3 minutes until fragrant and lightly golden, stirring frequently to prevent burning.
- This salad pairs well with grilled chicken or fish if you want to add protein.
- For extra crunch, consider adding toasted pumpkin seeds or sunflower seeds.
- Make sure to roast the cauliflower until crisp to add a nice texture contrast with the fresh salad greens.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Keywords: roasted cauliflower salad, avocado dressing, healthy salad, vegetarian salad, roasted vegetables, fresh greens, easy dinner, nutritious meal
