Roasted Cauliflower Green Goddess Salad Recipe

• Organic cauliflower: The star of the show, it roasts beautifully and soaks up the blackened seasoning for a smoky, sweet kick.
• Extra virgin olive oil: Adds richness and helps create that perfect char on your roasted veggies.
• Blackened seasoning: Homemade or store-bought, this spice blend gives the cauliflower a bold, smoky flavor that’s anything but boring.
• Pure maple syrup: Balances the spices with a hint of natural sweetness to keep things interesting.
• Smoked paprika: Enhances the depth of flavor with a subtle smokiness.
• Sweet corn kernels: Roasting corn brings out natural sugars, adding pops of sweetness and texture contrast.
• Broccolini: Its tender stems and slightly bitter bite offer a nice balance to the sweeter veggies.
• Organic kale: Tough yet nutrient-rich, massaging the kale softens it and helps it absorb the dressing perfectly.
• Jalapeños: Give the salad just enough heat without being overwhelming.
• Organic cucumber: Adds crisp freshness and a cooling effect against the spicy jalapeños.
• Haas avocado: Creamy texture that makes every bite luscious and satisfying.
• Green goddess dressing: Fresh herbs, tangy lemon, and a bit of creaminess bring this salad together in a way that’s unforgettable.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

I love shaking things up a bit when I make this Roasted Cauliflower Green Goddess Salad Recipe, and I encourage you to do the same. It’s all about layering flavors that suit your taste buds and the season’s best produce.

• Variation: Once, I swapped broccolini for roasted asparagus—it brought a slightly earthier bite that paired beautifully with the creamy dressing.
• Spice level: If you’re not a fan of heat, feel free to reduce the jalapeños or omit them entirely. Or amp it up with some red pepper flakes!
• Make it vegan: Use a plant-based green goddess dressing by swapping out mayo or yogurt for vegan alternatives—I’ve done this and it’s just as dreamy.
• Seasonal swaps: When cauliflower isn’t in season, try broccoli florets or roasted Brussels sprouts for a similar texture and depth.

Step-by-Step: How I Make Roasted Cauliflower Green Goddess Salad Recipe

Step 1: Prep Your Veggies Like a Pro

Start by preheating your oven to 400°F (that’s about 200°C). While it warms up, cut the cauliflower into bite-sized florets—try to keep them roughly the same size so they roast evenly. Trim the broccolini ends and prep the corn kernels if they’re fresh (frozen works fine too, just thaw first). The key here is setting yourself up for success by having everything ready before you start roasting.

Step 2: Blacken That Cauliflower

In a large bowl, toss the cauliflower florets with olive oil, blackened seasoning, smoked paprika, and a drizzle of pure maple syrup. Make sure every piece is nicely coated—it’s this magic coating that creates those irresistible crispy, smoky edges. Spread them out on a parchment-lined baking sheet in a single layer to ensure they roast properly instead of steaming.

Step 3: Roast Your Veggies to Perfection

On a second baking sheet, toss the corn kernels and broccolini with olive oil, salt, and pepper. Pop both trays in the oven and roast for 20–25 minutes, flipping halfway for even charring. You want beautifully golden, slightly charred veggies—those caramelized spots add so much flavor. Once done, leave to cool slightly; this also helps the flavors deepen.

Step 4: Massage the Kale

While your veggies roast, strip the kale leaves from their tough stems and roughly chop them. Pop the kale in a large bowl and drizzle with a teaspoon or two of olive oil or lemon juice. Now, here’s a trick I’ve learnt: rub and massage the kale gently with your hands for 2–3 minutes until it softens and turns a bit darker in color. It takes the “rawness” down a notch, making the kale so much easier to enjoy.

Step 5: Assemble Your Roasted Cauliflower Green Goddess Salad Recipe

Time to build the salad—start with the massaged kale in your serving bowl or plate, then layer on the roasted corn, broccolini, sliced cucumber, chopped jalapeños, the beautifully blackened cauliflower, and finished with creamy chunks of avocado. Drizzle generously with your homemade green goddess dressing, toss gently, and you’re ready to dig in!

How to Serve Roasted Cauliflower Green Goddess Salad Recipe

Garnishes

When I serve this salad, I love adding a sprinkle of freshly grated Parmesan or a handful of crunchy croutons for texture contrast. Toasted pepitas or sliced almonds add a delightful nutty crunch, and finishing with some fresh herbs like chives or parsley brightens it up beautifully.

Side Dishes

This salad is versatile enough to be a meal on its own, but if I’m serving a bigger spread, it pairs wonderfully with grilled chicken or fish. For a vegetarian touch, some warm quinoa or roasted sweet potatoes on the side turn the meal into a hearty feast.

Creative Ways to Present

For special occasions, I’ve layered this salad in clear glass bowls for guests to see the vibrant colors peek through. Alternatively, serving it on a rustic wooden board alongside bread and cheese makes for a stunning, casual presentation that invites everyone in.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover roasted cauliflower and veggies separate from the kale and dressing to avoid sogginess. Store the roasted veggies in an airtight container in the fridge for up to 3 days, and toss fresh kale with dressing just before serving again.

Freezing

While I don’t recommend freezing the entire salad because the kale and avocado won’t freeze well, you can freeze the roasted cauliflower and corn. Flash freeze them on a tray, then store in freezer bags to use later in soups or other dishes.

Reheating

To reheat roasted cauliflower and veggies, I pop them in a hot oven at 375°F for about 10 minutes to revive their crispness rather than microwave sogginess. Then, just add fresh kale, cucumber, avocado, and dressing for a salad that tastes freshly made.

FAQs

Final Thoughts

This Roasted Cauliflower Green Goddess Salad Recipe isn’t just a salad—it feels like a celebration of fresh, wholesome ingredients elevated by simple techniques. It’s become a go-to for weeknight dinners and impressing friends alike. You’ll love how easy it is to make yet bursting with flavor and texture. So, grab your chopping board, preheat that oven, and let’s bring this beautiful bowl to life together—you won’t regret it.

If you’ve been hunting for a salad that packs a punch of flavor and texture, you’re going to fall head over heels for this Roasted Cauliflower Green Goddess Salad Recipe. It’s one of those dishes I keep coming back to—not just because it’s healthy and vibrant, but because it hits that perfect savory-sweet balance with its roasted blackened cauliflower and creamy green goddess dressing. Trust me, once you make this, you’ll find yourself wanting to share it with everyone you know.

Ingredients & Why They Work

Every ingredient in this Roasted Cauliflower Green Goddess Salad Recipe plays a role in balancing flavors and textures—from the smoky, sweet cauliflower to the peppery kale and the zesty dressing. Shopping tip: look for fresh, organic produce whenever you can, especially the cauliflower and kale, for the best flavor.

• Organic cauliflower: The star of the show, it roasts beautifully and soaks up the blackened seasoning for a smoky, sweet kick.
• Extra virgin olive oil: Adds richness and helps create that perfect char on your roasted veggies.
• Blackened seasoning: Homemade or store-bought, this spice blend gives the cauliflower a bold, smoky flavor that’s anything but boring.
• Pure maple syrup: Balances the spices with a hint of natural sweetness to keep things interesting.
• Smoked paprika: Enhances the depth of flavor with a subtle smokiness.
• Sweet corn kernels: Roasting corn brings out natural sugars, adding pops of sweetness and texture contrast.
• Broccolini: Its tender stems and slightly bitter bite offer a nice balance to the sweeter veggies.
• Organic kale: Tough yet nutrient-rich, massaging the kale softens it and helps it absorb the dressing perfectly.
• Jalapeños: Give the salad just enough heat without being overwhelming.
• Organic cucumber: Adds crisp freshness and a cooling effect against the spicy jalapeños.
• Haas avocado: Creamy texture that makes every bite luscious and satisfying.
• Green goddess dressing: Fresh herbs, tangy lemon, and a bit of creaminess bring this salad together in a way that’s unforgettable.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

I love shaking things up a bit when I make this Roasted Cauliflower Green Goddess Salad Recipe, and I encourage you to do the same. It’s all about layering flavors that suit your taste buds and the season’s best produce.

• Variation: Once, I swapped broccolini for roasted asparagus—it brought a slightly earthier bite that paired beautifully with the creamy dressing.
• Spice level: If you’re not a fan of heat, feel free to reduce the jalapeños or omit them entirely. Or amp it up with some red pepper flakes!
• Make it vegan: Use a plant-based green goddess dressing by swapping out mayo or yogurt for vegan alternatives—I’ve done this and it’s just as dreamy.
• Seasonal swaps: When cauliflower isn’t in season, try broccoli florets or roasted Brussels sprouts for a similar texture and depth.

Step-by-Step: How I Make Roasted Cauliflower Green Goddess Salad Recipe

Step 1: Prep Your Veggies Like a Pro

Start by preheating your oven to 400°F (that’s about 200°C). While it warms up, cut the cauliflower into bite-sized florets—try to keep them roughly the same size so they roast evenly. Trim the broccolini ends and prep the corn kernels if they’re fresh (frozen works fine too, just thaw first). The key here is setting yourself up for success by having everything ready before you start roasting.

Step 2: Blacken That Cauliflower

In a large bowl, toss the cauliflower florets with olive oil, blackened seasoning, smoked paprika, and a drizzle of pure maple syrup. Make sure every piece is nicely coated—it’s this magic coating that creates those irresistible crispy, smoky edges. Spread them out on a parchment-lined baking sheet in a single layer to ensure they roast properly instead of steaming.

Step 3: Roast Your Veggies to Perfection

On a second baking sheet, toss the corn kernels and broccolini with olive oil, salt, and pepper. Pop both trays in the oven and roast for 20–25 minutes, flipping halfway for even charring. You want beautifully golden, slightly charred veggies—those caramelized spots add so much flavor. Once done, leave to cool slightly; this also helps the flavors deepen.

Step 4: Massage the Kale

While your veggies roast, strip the kale leaves from their tough stems and roughly chop them. Pop the kale in a large bowl and drizzle with a teaspoon or two of olive oil or lemon juice. Now, here’s a trick I’ve learnt: rub and massage the kale gently with your hands for 2–3 minutes until it softens and turns a bit darker in color. It takes the “rawness” down a notch, making the kale so much easier to enjoy.

Step 5: Assemble Your Roasted Cauliflower Green Goddess Salad Recipe

Time to build the salad—start with the massaged kale in your serving bowl or plate, then layer on the roasted corn, broccolini, sliced cucumber, chopped jalapeños, the beautifully blackened cauliflower, and finished with creamy chunks of avocado. Drizzle generously with your homemade green goddess dressing, toss gently, and you’re ready to dig in!

How to Serve Roasted Cauliflower Green Goddess Salad Recipe

Garnishes

When I serve this salad, I love adding a sprinkle of freshly grated Parmesan or a handful of crunchy croutons for texture contrast. Toasted pepitas or sliced almonds add a delightful nutty crunch, and finishing with some fresh herbs like chives or parsley brightens it up beautifully.

Side Dishes

This salad is versatile enough to be a meal on its own, but if I’m serving a bigger spread, it pairs wonderfully with grilled chicken or fish. For a vegetarian touch, some warm quinoa or roasted sweet potatoes on the side turn the meal into a hearty feast.

Creative Ways to Present

For special occasions, I’ve layered this salad in clear glass bowls for guests to see the vibrant colors peek through. Alternatively, serving it on a rustic wooden board alongside bread and cheese makes for a stunning, casual presentation that invites everyone in.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover roasted cauliflower and veggies separate from the kale and dressing to avoid sogginess. Store the roasted veggies in an airtight container in the fridge for up to 3 days, and toss fresh kale with dressing just before serving again.

Freezing

While I don’t recommend freezing the entire salad because the kale and avocado won’t freeze well, you can freeze the roasted cauliflower and corn. Flash freeze them on a tray, then store in freezer bags to use later in soups or other dishes.

Reheating

To reheat roasted cauliflower and veggies, I pop them in a hot oven at 375°F for about 10 minutes to revive their crispness rather than microwave sogginess. Then, just add fresh kale, cucumber, avocado, and dressing for a salad that tastes freshly made.

FAQs

Final Thoughts

This Roasted Cauliflower Green Goddess Salad Recipe isn’t just a salad—it feels like a celebration of fresh, wholesome ingredients elevated by simple techniques. It’s become a go-to for weeknight dinners and impressing friends alike. You’ll love how easy it is to make yet bursting with flavor and texture. So, grab your chopping board, preheat that oven, and let’s bring this beautiful bowl to life together—you won’t regret it.