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Smoky, darkened cauliflower pieces tucked between bright greens and crunchy veggies make a filling and healthy salad. This green goddess bowl mixes hot oven-roasted goodies with cool, fresh elements, all tied together by a rich, herb-loaded dressing that turns basic ingredients into something really special.
When I found out how the oven turns cauliflower into tasty, substantial chunks, I knew it would work perfectly as the star of a filling salad. The blackened spices add such richness that even serious meat fans won't miss their protein.
Key Ingredients
- Cauliflower: Go for tight, white heads without any brown spots for the best results when roasting
- Kale: Try using both red and green types for nice color and slightly different tastes
- Broccolini: The slim stalks and tiny florets get wonderfully crisp in the oven
- Fresh herbs: They're what makes the dressing so good, so pick bright, undamaged leaves
- Avocado: Look for ones that feel just a bit soft when gently squeezed
How To Make It
- Nail The Roasting Step
- Start by chopping cauliflower into similar-sized pieces so they cook evenly. Mix with blackened spices and olive oil, making sure they're completely covered. Arrange them on a sheet with space between pieces for proper browning.
- Get Your Greens Ready
- Cut out kale stems and break leaves into smaller bits. Work in a little olive oil and salt with your fingers until the leaves feel silky and darken slightly. This important step turns tough kale into soft, flavorful bites.
- Whip Up The Dressing
- Mix fresh herbs, plant-based mayo, garlic, and seasonings in a blender until smooth. Sample and tweak it, keeping in mind the flavor should be strong since it'll spread throughout the whole salad.
- Cook The Veggies
- Bake cauliflower and broccolini until the edges get crispy but centers stay tender. Throw corn in during the final minutes for light charring.
- Put It All Together
- Stack the oil-rubbed kale with still-warm roasted veggies. Top with fresh stuff like cucumber and avocado, then pour dressing over everything just before you eat.
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I came up with this salad while trying to eat more plant-based meals. What started as just playing around with roasted veggies turned into this craving-worthy mix that I now make every week for my lunches.
Smart Prep Ahead Ideas
You can roast the veggies and mix up the dressing three days before you need them. Keep everything separate and put it all together right before eating. If you're using avocado, add it at the very end so it doesn't turn brown.
Change It With The Seasons
Switch up this salad all year by using what's in season. Try it with roasted butternut squash in fall, asparagus when spring comes, or summer cherry tomatoes.
How To Keep Leftovers
Store your roasted stuff away from the fresh ingredients for best results. Keep the dressing in a sealed container and give it a good shake before you use it.
Fun Add-Ins
Go ahead and toss in some protein like roasted chickpeas, quinoa, or tofu to make it a complete dinner. For extra crunch, sprinkle homemade croutons or toasted nuts on top.
What started as just a basic veggie salad has become my favorite recipe for everyday meals and when friends come over. The mix of warm roasted veggies with cool, crisp greens creates such a nice contrast that you'll want another helping. Whether you're good in the kitchen or just starting to try plant-based foods, this salad shows that eating healthy can taste amazing and fill you up.
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Frequently Asked Questions
- → How can I prep this ahead?
- You can roast the veggies and make the dressing a day or two before. Just add the fresh ingredients right before eating.
- → What exactly is blackened seasoning?
- It’s a flavorful spice mix often made with cayenne, paprika, garlic, and herbs. You can grab it pre-made or blend your own.
- → Why rub the kale?
- Rubbing it with oil or lemon makes it softer and easier to chew, breaking down its tough texture.
- → How do I tone down the heat?
- Leave out the jalapeños and cut back on the spice blend, if needed.
- → Can I swap out the broccolini?
- Sure! Broccoli, asparagus, or even green beans would make great substitutes.