Description
A vibrant and healthy Roasted Cauliflower Salad featuring golden roasted cauliflower and shallots, tossed with fresh romaine, baby spinach, cherry tomatoes, and a creamy avocado-lime dressing. This salad combines bold smoky spices, crunchy toasted almonds, and savory shaved Parmesan for a nutritious and flavorful meal or side dish.
Ingredients
Scale
Roasted Cauliflower
- 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
Dressing
- 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
Salad Base & 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 Roast Cauliflower: Preheat your oven to 425°F (220°C). On a large baking sheet, toss the cauliflower florets and quartered shallots with chili powder, ground cumin, 2 tablespoons of olive oil, salt, and freshly ground black pepper until well coated.
- Bake Until Golden: Spread the vegetables out evenly and bake in the preheated oven for 30 to 35 minutes, or until the cauliflower is golden and crisp and the shallots are tender. Once baked, allow them to cool slightly, then slice the shallots into rings.
- Prepare the Dressing: In a blender or food processor, combine the avocado, 1/4 cup water (add more if needed), red wine vinegar, lime juice, 1/4 cup of fresh parsley, the remaining 2 tablespoons of olive oil, and season with salt and pepper. Blend until smooth. Adjust the consistency by adding more 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 lettuce, baby spinach, and the remaining 1/4 cup parsley. Add the roasted cauliflower, sliced shallots, halved cherry tomatoes, shaved Parmesan, and toasted sliced almonds. Toss gently to combine all ingredients evenly.
- Add Dressing and Toss: Pour the desired amount of avocado-lime dressing over the salad and toss again to coat everything thoroughly. Serve immediately for the best texture and flavor.
Notes
- Dressing can be made up to 1 day in advance and stored in an airtight container in the refrigerator.
- To toast sliced almonds, place them in a dry skillet over medium heat, stirring frequently, until golden and fragrant—about 3 to 5 minutes.
- Adjust the chili powder to control the spice level according to your preference.
- If you want to make this salad vegan, substitute the shaved Parmesan with a vegan cheese or nutritional yeast.
- 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, Spinach Salad, Gluten Free Salad
