Roasted Cauliflower Salad with Avocado, Cherry Tomatoes, and Toasted Almonds Recipe

Introduction

This Roasted Cauliflower Salad is a flavorful and hearty dish perfect for a light lunch or a side at dinner. Roasting the cauliflower brings out a delicious caramelized flavor, complemented by a creamy avocado dressing and fresh greens.

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
• 1 lime, juiced
• 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

1. Step 1: Preheat the oven to 425°F (220°C). On a large baking sheet, toss the cauliflower florets, quartered shallots, chili powder, ground cumin, and 2 tablespoons of olive oil until everything is evenly coated. Season with kosher salt and freshly ground black pepper.
2. Step 2: Roast the cauliflower and shallots in the oven for 30 to 35 minutes, or until the cauliflower is golden and crisp and the shallots are tender. Let them cool slightly, then slice the shallots into rings.
3. Step 3: While the vegetables roast, prepare the dressing. In a blender or food processor, combine the avocado, 1/4 cup water, red wine vinegar, lime juice, 1/4 cup of parsley, and the remaining 2 tablespoons of olive oil. Blend until smooth. Season with salt and pepper to taste. Add more water 1 tablespoon at a time if you prefer a thinner dressing. Refrigerate until ready to use.
4. Step 4: In a large bowl, combine the chopped romaine, baby spinach, and remaining 1/4 cup parsley. Add the roasted cauliflower, shallot rings, halved cherry tomatoes, shaved Parmesan, and toasted sliced almonds. Toss gently to combine.
5. 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 crunch, you can add toasted pumpkin seeds or sunflower seeds instead of almonds.
• If you like heat, sprinkle some red pepper flakes into the dressing.
• Make the dressing a day ahead to let the flavors meld; store it in an airtight container in the fridge.
• Replace parmesan with crumbled feta for a tangier taste.

Storage

Store any leftover salad and dressing separately in airtight containers in the refrigerator. The dressing keeps well for up to 2 days. The salad is best eaten within a day to keep the greens fresh and the roasted cauliflower crisp. Reheat the cauliflower gently in the oven if desired before tossing with fresh greens and dressing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular white vinegar instead of red wine vinegar?

Yes, you can substitute white vinegar, but red wine vinegar provides a milder, fruitier flavor that complements the avocado dressing nicely.

Is this salad suitable for meal prep?

You can prepare the dressing and roast the cauliflower in advance, but keep the greens and dressing separate until serving to prevent wilting.

Roasted Cauliflower Salad with Avocado, Cherry Tomatoes, and Toasted Almonds Recipe

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A vibrant and nutritious Roasted Cauliflower Salad featuring golden roasted cauliflower and shallots, tossed with fresh greens, cherry tomatoes, shaved Parmesan, and toasted almonds. This salad is dressed with a creamy avocado-lime dressing that is smooth, tangy, and perfect for a healthy, satisfying meal.

• Author: Maya
• 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 1x2x3x

Roasted Vegetables

• 1 large head of cauliflower, cut into florets
• 1 shallot, quartered
• 2 tsp chili powder
• 1 tsp ground cumin
• 2 tbsp extra-virgin olive oil (for roasting)
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Dressing

• 1 large avocado, pitted
• 1/4 cup water (plus extra if needed)
• 2 tbsp red wine vinegar
• 1 lime, juiced
• 1/4 cup packed fresh parsley leaves
• 2 tbsp extra-virgin olive oil (for dressing)
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Salad Base & Toppings

• 1/2 cup packed fresh parsley leaves (divided, 1/4 cup for dressing and 1/4 cup for salad)
• 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

1. Preheat and roast cauliflower and shallots: Preheat your oven to 425°F. On a large baking sheet, toss the cauliflower florets and quartered shallots with chili powder, ground cumin, 2 tablespoons of extra-virgin olive oil, kosher salt, and freshly ground black pepper until everything is evenly coated. Spread them out in a single layer.
2. Bake until golden and tender: Roast the cauliflower and shallots in the preheated oven for 30 to 35 minutes or until the cauliflower turns golden and crisp and the shallots become tender. Once done, remove from the oven and allow to cool slightly. Then slice the shallots into rings for better texture in the salad.
3. Prepare the avocado dressing: While the vegetables roast, combine the pitted avocado, 1/4 cup water, red wine vinegar, lime juice, 1/4 cup packed fresh parsley, and the remaining 2 tablespoons of olive oil in a blender or food processor. Blend until smooth and creamy. Season with salt and pepper to taste. If the dressing is too thick, add more water one tablespoon at a time to achieve your preferred consistency. Chill the dressing in the refrigerator until you’re ready to toss the salad.
4. Assemble the salad: In a large salad bowl, mix the roughly chopped romaine, 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 the ingredients evenly.
5. Toss with dressing and serve: Add your desired amount of the creamy avocado-lime dressing to the salad and toss thoroughly to coat all ingredients with the dressing. Serve immediately for best freshness and flavor.

Notes

• The dressing can be made up to 1 day in advance and stored tightly covered in the refrigerator.
• To toast almonds, dry roast them in a skillet over medium heat until golden and fragrant, about 3-5 minutes, stirring frequently to prevent burning.
• For a nuttier flavor, consider roasting the almonds along with the cauliflower but add them in the last 5 minutes to avoid overcooking.
• This salad holds well at room temperature for a few hours but is best served fresh.
• You may substitute Parmesan with a vegan cheese option to make it vegan-friendly.

Keywords: roasted cauliflower salad, avocado dressing, healthy salad, vegetable salad, vegetarian salad, gluten free salad, easy dinner salad