Roasted 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
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
- 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
