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Clean recipe · delish.com

Roasted Cauliflower Salad

Roasted cauliflower salad is served warm and good enough to be main, but easy enough to be a great side.

Original recipe: delish.com

Yield:
4 servings
Prep:
20 min
Cook:
0 sec
Total:
1 hr
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Ingredients

  1. 1 large head of cauliflower, cut into florets
  2. 1 shallot, quartered
  3. 2 tsp. chili powder
  4. 1 tsp. ground cumin
  5. 4 tbsp. extra-virgin olive oil
  6. Kosher salt
  7. Freshly ground black pepper
  8. 1 large avocado, pitted
  9. 1/4 c. (or more) water
  10. 2 tbsp. red wine vinegar
  11. 1 lime, juiced
  12. 1/2 c. packed fresh parsley leaves, divided
  13. 1 large head of romaine, roughly chopped
  14. 3 c. packed baby spinach
  15. 1 c. cherry tomatoes, halved
  16. 1/2 c. shaved Parmesan (about 2 oz.)
  17. 1/4 c. sliced almonds, toasted

Instructions

  1. Preheat oven to 425°. On a large baking sheet, toss cauliflower, shallots, chili powder, cumin, and 2 tablespoons oil until coated; season with salt and pepper.
  2. Bake until cauliflower is golden and crisp and shallots are tender, 30 to 35 minutes. Let cool slightly, then slice shallots into rings.
  3. Meanwhile, in a blender or food processor, blend avocado, water, vinegar, lime juice, 1/4 cup parsley, and remaining 2 tablespoons oil until smooth; season with salt and pepper. If needed, add more water, 1 tablespoon at a time, to make a thinner dressing. Refrigerate until ready to use.
  4. In a large bowl, combine romaine, spinach, and remaining 1/4 cup parsley. Add cauliflower, shallots, tomatoes, Parmesan, and almonds and toss to combine. Add desired amount of dressing and toss again to coat.
  5. Make Ahead: Dressing can be made 1 day ahead. Store in an airtight container and refrigerate.