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

Scale

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