Description
This Roasted Cauliflower Green Goddess Salad is a vibrant and healthy mix of tender roasted cauliflower, fresh mixed greens, creamy avocado, crisp cucumber, and a zesty homemade Green Goddess dressing. Topped with fresh herbs and optional feta cheese, this salad offers a delightful balance of flavors and textures, perfect for a light lunch or a nutritious side dish.
Ingredients
Scale
Salad
- 1 medium head of cauliflower, cut into florets
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 4 cups mixed greens (such as arugula, spinach, or spring mix)
- 1 avocado, diced
- 1/2 cucumber, thinly sliced
- 1/4 cup sliced green onions
- 1/4 cup chopped fresh herbs (parsley, chives, tarragon)
- 1/4 cup crumbled feta cheese (optional)
Green Goddess Dressing
- 1/2 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped chives
- 1 tablespoon tarragon leaves
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Preheat and roast cauliflower: Preheat your oven to 425°F (220°C). Toss the cauliflower florets with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 25 to 30 minutes, turning halfway through until they are golden brown and tender.
- Prepare the dressing: While the cauliflower roasts, combine Greek yogurt, mayonnaise, chopped parsley, chives, tarragon leaves, lemon juice, and minced garlic in a blender or food processor. Blend until the mixture is smooth and creamy. Season with salt and pepper to taste.
- Assemble the salad: In a large bowl, combine the mixed greens, roasted cauliflower, diced avocado, thinly sliced cucumber, green onions, and chopped fresh herbs. Drizzle the Green Goddess dressing over the salad and toss gently to coat everything evenly.
- Add final touches and serve: Top the salad with crumbled feta cheese if desired. Serve immediately to enjoy the freshness and vibrant flavors.
Notes
- The Green Goddess dressing can be made ahead and stored in the refrigerator for up to 3 days.
- For a heartier meal, add chickpeas or grilled chicken to the salad.
- Make sure to flip the cauliflower florets halfway through roasting for even cooking and browning.
- Use fresh herbs for the best flavor impact in both the salad and dressing.
