If you’re craving a fresh salad that perfectly balances creamy, tangy, and earthy flavors, the Roasted Cauliflower Green Goddess Salad Recipe is sure to become your new favorite. This vibrant dish showcases tender roasted cauliflower florets nestled on a bed of crisp mixed greens, topped with a luscious Green Goddess dressing that’s bursting with fresh herbs and a little zing from lemon and apple cider vinegar. It’s a wonderful way to elevate humble ingredients into an impressive salad that’s as nutritious as it is delicious.
Ingredients You’ll Need
This recipe may look simple, but every ingredient plays a crucial role in bringing the Roasted Cauliflower Green Goddess Salad Recipe to life. From the sweet earthiness of roasted cauliflower to the fresh brightness of herbs and crisp veggies, each component adds a unique texture and flavor that makes this salad truly special.
- 1 medium head cauliflower, cut into florets: The star of the dish, roasting it caramelizes the edges for a nutty flavor and tender bite.
- 1 tablespoon olive oil: Used to coat the cauliflower, helping it roast beautifully with crispy edges.
- Salt and pepper, to taste: Simple seasoning that brings all the flavors forward.
- 4 cups mixed greens (spinach, arugula, or your choice): Adds freshness, volume, and a variety of textures to your salad.
- 1/4 cup red onion, thinly sliced: Provides a sharp, tangy crunch that contrasts nicely with creamy elements.
- 1/4 cup cucumber, thinly sliced: Brings a crisp, cooling freshness to every bite.
- 1/4 cup cherry tomatoes, halved: Juicy bursts of sweetness that brighten the salad remarkably.
- 1 tablespoon pumpkin seeds (optional): Adds a delightful crunch and subtle nuttiness if you want extra texture.
- 1 tablespoon fresh parsley or cilantro, chopped (optional): Fresh herbs that amplify the green flavor notes and add vibrant color.
- 1/2 cup plain Greek yogurt (or vegan yogurt for dairy-free): The creamy base of the Green Goddess dressing, delivering tang and richness.
- 2 tablespoons olive oil: Enriches the dressing, giving it a smooth, velvety mouthfeel.
- 2 tablespoons lemon juice: Adds a bright acidity to balance the creaminess and roasted flavors.
- 2 tablespoons apple cider vinegar: Gives a mild fruity tang and spark to the dressing.
- 1/4 cup fresh parsley: The herb backbone of the dressing, fresh and fragrant.
- 2 tablespoons fresh chives: Offers a subtle onion flavor without overpowering.
- 1 tablespoon fresh tarragon (optional): Adds a nuanced, almost anise-like note for complexity.
- 1 garlic clove, minced: Infuses the dressing with a gentle pungency.
- 1 teaspoon Dijon mustard: Provides a slight heat and emulsifying effect for the dressing.
- Salt and pepper, to taste: Essential to enhance every flavor note.
- 1-2 tablespoons water (to thin the dressing, if needed): Helps you adjust consistency to your liking.
How to Make Roasted Cauliflower Green Goddess Salad Recipe
Step 1: Roast the Cauliflower
Begin by preheating your oven to 425°F (220°C). Toss the cauliflower florets with olive oil, salt, and pepper until they’re evenly coated. Spread them out in a single layer on a baking sheet so they roast rather than steam. Pop them in the oven for about 25 to 30 minutes, stirring halfway through for even caramelization. The result should be tender cauliflower with golden, slightly crispy edges full of toasty flavor.
Step 2: Prepare the Green Goddess Dressing
While the cauliflower roasts, gather your fresh herbs and combine them with Greek yogurt, olive oil, lemon juice, apple cider vinegar, minced garlic, Dijon mustard, and a pinch of salt and pepper in a blender or food processor. Pulse until smooth and creamy. If the dressing is too thick, add a little water, one tablespoon at a time, until you reach your desired consistency. This dressing is the heart of the salad, bringing a fresh, herbaceous creaminess that ties everything together beautifully.
Step 3: Assemble the Salad
In a large salad bowl, toss the mixed greens, red onion slices, cucumber, and cherry tomatoes. Once the cauliflower is roasted and has cooled slightly, gently fold it into the greens. Drizzle the Green Goddess dressing over the salad and toss lightly to ensure every bite is coated with that vibrant dressing. If you love extra texture, sprinkle pumpkin seeds or fresh chopped herbs on top for a final flourish.
How to Serve Roasted Cauliflower Green Goddess Salad Recipe
Garnishes
To elevate your Roasted Cauliflower Green Goddess Salad Recipe, consider topping it with some toasted pumpkin seeds or chopped fresh parsley or cilantro. These garnishes add not just delightful texture and color, but also an extra burst of flavor that complements the roasted cauliflower and creamy dressing perfectly.
Side Dishes
This vibrant salad pairs wonderfully with simple grilled proteins like chicken, fish, or tofu. It also shines alongside a warm crusty bread or quinoa to make a filling meal. The brightness of the green goddess dressing cuts through richer dishes beautifully, providing a refreshing balance on the plate.
Creative Ways to Present
For a show-stopping presentation, plate this salad on a large platter and arrange the roasted cauliflower florets artfully on top. Drizzle extra dressing in a decorative swirl. You can also serve the salad in individual bowls, layering the greens first, then cauliflower, and finishing with dressing and garnishes so each portion looks Instagram-worthy before mixing.
Make Ahead and Storage
Storing Leftovers
If you have leftovers from your Roasted Cauliflower Green Goddess Salad Recipe, store the salad and dressing separately in airtight containers in the refrigerator. This keeps the greens crisp and the dressing fresh. The roasted cauliflower will hold well for up to 3 days but is best enjoyed sooner to preserve flavor and texture.
Freezing
While the roasted cauliflower can be frozen successfully, the fresh greens and dressing are not freezer-friendly. If you want to freeze parts of this recipe, stick to freezing the roasted cauliflower florets separately in an airtight container for up to 2 months. Thaw and reheat gently before adding fresh ingredients when ready to serve.
Reheating
To warm leftover roasted cauliflower, place it in a preheated oven at 375°F (190°C) for about 10 minutes or until heated through. Avoid microwaving if possible to maintain crisp edges. Once warmed, toss the cauliflower back into fresh greens with your homemade green goddess dressing for a revitalized salad experience.
FAQs
Can I use a different vegetable instead of cauliflower?
Absolutely! While cauliflower is fantastic roasted, you can try substituting broccoli or Brussels sprouts for a similar texture and flavor profile. Keep the roasting time similar to achieve those caramelized edges.
Is the dressing dairy-free?
The traditional dressing uses Greek yogurt, but you can easily swap in a plant-based yogurt to make it vegan and dairy-free without sacrificing creaminess or flavor.
How long can I store the dressing?
The Green Goddess dressing can be refrigerated in an airtight container for up to 5 days. Give it a good stir before using, as the ingredients might separate over time.
Can I batch roast the cauliflower ahead of time?
Yes, roasting cauliflower ahead of time saves you preparation time later. Just be sure to cool it completely before storing it in the fridge, and briefly reheat before adding to your salad for the best taste.
What if I don’t have tarragon?
Tarragon adds a unique flavor but is optional. You can omit it or replace it with a little extra parsley or fresh basil to keep the dressing herbaceous and fresh.
Final Thoughts
This Roasted Cauliflower Green Goddess Salad Recipe is a wonderful way to brighten up your meal routine with fresh, wholesome ingredients and a delicious herbal dressing. Easy to prepare yet impressive to serve, it’s a salad you’ll want to keep coming back to for lunch, dinner, or entertaining friends. Give it a whirl and enjoy the magic of roasted cauliflower paired with that irresistible Green Goddess charm!
Print
Roasted Cauliflower Green Goddess Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and healthy Roasted Cauliflower Green Goddess Salad that combines tender roasted cauliflower florets with fresh mixed greens and a flavorful, creamy herbaceous dressing made from Greek yogurt and fresh herbs. This salad is perfect as a light meal or a side dish, offering a balance of textures and bright, tangy flavors.
Ingredients
Roasted Cauliflower
- 1 medium head cauliflower, cut into florets
- 1 tablespoon olive oil
- Salt and pepper, to taste
Salad Base
- 4 cups mixed greens (spinach, arugula, or your choice)
- 1/4 cup red onion, thinly sliced
- 1/4 cup cucumber, thinly sliced
- 1/4 cup cherry tomatoes, halved
- 1 tablespoon pumpkin seeds (optional)
- 1 tablespoon fresh parsley or cilantro, chopped (optional)
Green Goddess Dressing
- 1/2 cup plain Greek yogurt (or vegan yogurt for dairy-free)
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons apple cider vinegar
- 1/4 cup fresh parsley
- 2 tablespoons fresh chives
- 1 tablespoon fresh tarragon (optional)
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
- 1–2 tablespoons water (to thin the dressing, if needed)
Instructions
- Preheat and prepare cauliflower: Preheat your oven to 400°F (200°C). Toss the cauliflower florets with 1 tablespoon olive oil, salt, and pepper until evenly coated.
- Roast cauliflower: Spread the cauliflower on a baking sheet in a single layer. Roast in the oven for about 25-30 minutes, turning halfway through, until the florets are tender and lightly browned.
- Make the dressing: While the cauliflower is roasting, prepare the Green Goddess dressing. In a blender or food processor, combine the Greek yogurt, olive oil, lemon juice, apple cider vinegar, fresh parsley, chives, tarragon (if using), minced garlic, Dijon mustard, salt, and pepper. Blend until smooth. If the dressing is too thick, gradually add 1-2 tablespoons of water to reach desired consistency.
- Assemble the salad: In a large salad bowl, combine the mixed greens, red onion, cucumber slices, and cherry tomatoes. Add the roasted cauliflower once it has cooled slightly.
- Toss salad with dressing: Drizzle the Green Goddess dressing over the salad ingredients. Toss gently to combine and evenly coat the vegetables.
- Garnish and serve: Sprinkle pumpkin seeds and chopped fresh parsley or cilantro on top, if desired. Serve the salad immediately for the freshest flavor and texture.
Notes
- For a vegan version, substitute Greek yogurt with a plant-based yogurt.
- You can add other hearty vegetables like roasted broccoli or Brussels sprouts.
- Adjust herbs in the dressing according to availability and taste preferences.
- The salad is best served fresh but can be stored in the refrigerator for up to 1 day.
- To toast pumpkin seeds, heat them in a dry skillet over medium heat for 2-3 minutes until fragrant.
