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
Scale
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.
