Roasted Cauliflower Salad with Avocado and Toasted Almonds Recipe
Introduction
This Roasted Cauliflower Salad is a vibrant and flavorful dish that combines tender roasted cauliflower with a creamy avocado dressing. It’s packed with fresh greens, cherry tomatoes, and crunchy almonds for a satisfying texture and taste.
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 your oven to 425°F. On a large baking sheet, toss the cauliflower florets, quartered shallots, chili powder, cumin, and 2 tablespoons of olive oil until everything is well coated. Season with kosher salt and freshly ground black pepper.
- Step 2: Roast the vegetables for 30 to 35 minutes, until the cauliflower is golden and crisp and the shallots are tender. Allow to cool slightly, then slice the shallots into rings.
- Step 3: While the cauliflower roasts, prepare the dressing. In a blender or food processor, blend the avocado, 1/4 cup water, red wine vinegar, lime juice, 1/4 cup of parsley, and the remaining 2 tablespoons of olive oil until smooth. Season with salt and pepper. Add more water, 1 tablespoon at a time, if you prefer a thinner consistency. Refrigerate until ready to use.
- Step 4: In a large bowl, combine the chopped romaine, baby spinach, and the remaining 1/4 cup parsley. Add the roasted cauliflower, sliced shallots, halved cherry tomatoes, shaved Parmesan, and toasted almonds. Toss everything together gently.
- Step 5: Drizzle your desired amount of avocado dressing over the salad and toss again to coat everything evenly. Serve immediately.
Tips & Variations
- For extra heat, sprinkle a pinch of cayenne pepper into the dressing or add more chili powder to the cauliflower before roasting.
- To keep the almonds crispy, toast them in a dry skillet over medium heat until golden, about 3-5 minutes, stirring frequently.
- You can swap Parmesan with crumbled feta for a different flavor profile.
- If you prefer a vegan option, omit the Parmesan or use a plant-based cheese alternative.
Storage
Store leftover salad and dressing separately in airtight containers in the refrigerator. The salad is best consumed within 1-2 days to maintain freshness and crunch. Reheat the roasted cauliflower in a warm oven or enjoy the salad chilled. The avocado dressing can be made 1 day ahead and kept refrigerated.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen cauliflower for this recipe?
Fresh cauliflower is preferred for roasting to achieve a crisp texture, but if using frozen, thaw and pat dry thoroughly before roasting to avoid excess moisture.
How long can I keep the avocado dressing?
Because it contains avocado, the dressing is best used within 1-2 days. Keep it refrigerated in an airtight container, and stir before serving.
PrintRoasted Cauliflower Salad with Avocado and Toasted Almonds Recipe
This Roasted Cauliflower Salad is a vibrant and nutritious dish featuring crispy roasted cauliflower and shallots, paired with a creamy avocado dressing. Tossed with fresh romaine, baby spinach, cherry tomatoes, shaved Parmesan, and toasted almonds, this salad is perfect for a wholesome lunch or a light dinner. The smoky spices and zesty dressing add depth and brightness, making it a delicious and satisfying meal that highlights fresh, wholesome ingredients.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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
- 2 tbsp extra-virgin olive oil (from total 4 tbsp)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Salad Base and Garnish
- 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: Preheat your oven to 425°F. On a large baking sheet, combine the cauliflower florets, quartered shallots, chili powder, ground cumin, and 2 tablespoons of extra virgin olive oil. Toss everything together until the cauliflower and shallots are evenly coated with the spices and oil. Season with kosher salt and freshly ground black pepper to taste.
- Roast the Vegetables: Roast the coated cauliflower and shallots in the preheated oven for 30 to 35 minutes, or until the cauliflower is golden and crisp and the shallots are tender. Once done, remove from the oven and let cool slightly before slicing the shallots into rings for better texture and distribution in the salad.
- Prepare the Avocado Dressing: While the cauliflower roasts, place the avocado, water (start with 1/4 cup), red wine vinegar, lime juice, half of the parsley (1/4 cup), and the remaining 2 tablespoons of olive oil in a blender or food processor. Blend until smooth. Season with salt and pepper to taste. If the dressing is too thick, gradually add more water, a tablespoon at a time, until you reach your desired consistency. Refrigerate the dressing until you’re ready to assemble the salad.
- Assemble the Salad: In a large bowl, combine the roughly chopped romaine lettuce, 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 all the ingredients evenly.
- Add Dressing and Serve: Pour the desired amount of avocado dressing over the salad and toss again to ensure everything is well-coated. Serve immediately for the best texture and flavor. The dressing can be made a day ahead and stored in an airtight container in the refrigerator.
Notes
- The avocado dressing can be prepared up to one day in advance and stored refrigerated in an airtight container.
- For a thinner dressing, gradually add water until your preferred consistency is achieved.
- To add extra crunch, toast the almonds lightly in a dry skillet over medium heat until golden and fragrant before adding to the salad.
- Roasting the cauliflower and shallots brings out their natural sweetness and provides a crisp texture that contrasts nicely with the fresh greens.
- You can substitute fresh parsley with cilantro for a different herbal flavor if desired.
Keywords: roasted cauliflower salad, avocado dressing, healthy salad, vegetarian salad, easy salad recipe, roasted vegetables, summer salad
