Description
Roasted cauliflower turns tender and lightly charred, combining with silky avocado, peppery greens, and a zesty, creamy dressing made from fresh herbs, lemon, and capers for a bright, satisfying bite
Ingredients
- 1 head cauliflower
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cups mixed greens
- 1 avocado
- 1 cup fresh parsley leaves
- 1 cup fresh basil leaves
- 1/4 cup Greek yogurt
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1 clove garlic
- 2 green onions
- 1 tbsp capers
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 425 F (220 C).
- Cut cauliflower into bite sized florets and spread them on a baking sheet.
- Drizzle cauliflower with olive oil and season with salt and pepper then toss to coat.
- Roast cauliflower in the oven for 20 to 25 minutes until golden brown and tender.
- Meanwhile combine parsley, basil, Greek yogurt, lemon juice, olive oil, garlic, green onions, capers, salt, and pepper in a blender and blend until smooth.
- Arrange mixed greens and roasted cauliflower in a large bowl and top with sliced avocado.
- Drizzle the green goddess dressing over the salad and toss gently to combine.
- Serve immediately or chill briefly before serving.
Notes
- You can substitute Greek yogurt with mayonnaise for extra richness.
- Toasted nuts or seeds add a nice crunch to the salad.
- Swap mixed greens for kale or spinach if preferred.
- Dressing can be made up to two days in advance and stored in the refrigerator.