Name: Roasted Cauliflower Salad with Avocado and Toasted Almonds Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
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 (divided); Kosher salt, to taste; Freshly ground black pepper, to taste; 1 large avocado, pitted; 1/4 cup (or more) water; 2 tbsp red wine vinegar; Juice of 1 lime; 1/2 cup packed fresh parsley leaves (divided); Remaining 2 tbsp extra-virgin olive oil; Salt and pepper, to taste; 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

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

Juice of 1 lime

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. On a large baking sheet, toss the cauliflower florets, quartered shallots, chili powder, ground cumin, and 2 tablespoons of olive oil until evenly coated. Season with kosher salt and freshly ground black pepper.

Step 2: Roast in the oven until the cauliflower is golden and crisp and the shallots are tender, about 30 to 35 minutes. Remove from the oven and let cool slightly, then slice the shallots into rings.

Step 3: While the cauliflower roasts, prepare the dressing. In a blender or food processor, combine the avocado, 1/4 cup water, red wine vinegar, lime juice, 1/4 cup parsley, and the remaining 2 tablespoons of olive oil. Blend until smooth. Season with salt and pepper to taste. If the dressing is too thick, add more water 1 tablespoon at a time to reach desired consistency. Refrigerate until ready to use.

Step 4: In a large bowl, combine the chopped romaine, baby spinach, and remaining 1/4 cup parsley. Add the roasted cauliflower, shallot rings, cherry tomatoes, shaved Parmesan, and toasted almonds. Toss gently to combine all ingredients.

Step 5: Drizzle the avocado dressing over the salad and toss again to coat everything evenly. Serve immediately.

Tips & Variations

For extra crunch, try adding toasted pumpkin seeds or sunflower seeds instead of almonds.

If you prefer a spicier dressing, add a pinch of cayenne pepper or a small jalapeño to the blender.

Roast the cauliflower with a bit of smoked paprika for a smoky flavor.

Use kale or arugula instead of spinach for a different leafy green base.

Storage

Store any leftover salad and dressing separately in airtight containers in the refrigerator. The dressing will keep for up to 1 day. The salad is best consumed within 1 day to maintain freshness and crispness. Reheat the roasted cauliflower briefly in the oven if desired to restore warmth before tossing with fresh greens.

FAQs

Can I make this salad vegan?

Yes! Simply omit the Parmesan cheese or substitute it with a vegan cheese alternative or nutritional yeast for a cheesy flavor.

Can I prepare this salad ahead of time?

You can prepare the dressing up to one day in advance and store it refrigerated. It’s best to assemble the salad just before serving to keep the greens fresh and the cauliflower crisp.