Roasted Cauliflower Green Goddess Salad (Print version)
Crispy roasted cauliflower tossed with creamy green goddess dressing, chickpeas, and avocado for a hearty 35-minute salad.
# Ingredients:
For the roasted cauliflower
01 -
1 large head cauliflower, cut into florets
02 -
3 tablespoons olive oil
03 -
1/2 teaspoon fine sea salt
04 -
1/4 teaspoon freshly ground black pepper
For the green goddess dressing
05 -
1/2 cup fresh parsley leaves
06 -
3 tablespoons chopped fresh chives
07 -
2 tablespoons fresh tarragon leaves
08 -
1/2 ripe avocado, peeled and pitted
09 -
1 small garlic clove, peeled
10 -
2 tablespoons fresh lemon juice
11 -
1/4 cup buttermilk
12 -
2 tablespoons mayonnaise
13 -
1/4 teaspoon fine sea salt
For the salad
14 -
1 large head romaine lettuce, chopped into bite-sized pieces
15 -
1 can (15 oz / 425 g) chickpeas, drained and rinsed
16 -
1/2 English cucumber, diced
17 -
1/4 small red onion, thinly sliced
18 -
1/4 cup toasted pumpkin seeds
# Instructions:
01 -
Preheat the oven to 425°F. Toss the cauliflower florets with olive oil, salt, and pepper. Spread in a single layer on a rimmed baking sheet. Roast for 25 to 30 minutes, flipping once halfway through, until the edges are deeply golden and crisp.
02 -
Combine the parsley, chives, tarragon, avocado, garlic, lemon juice, buttermilk, mayonnaise, and salt in a blender. Puree until completely smooth, scraping down the sides once. Taste and adjust salt or lemon as needed.
03 -
Chop the romaine and place it in a large serving bowl. Drain and rinse the chickpeas. Dice the cucumber and thinly slice the red onion.
04 -
Add the warm roasted cauliflower, chickpeas, cucumber, and red onion to the bowl. Drizzle with about half the dressing and toss gently to coat. Top with toasted pumpkin seeds. Serve the remaining dressing on the side.
# Good to know:
01 -
Best served right after tossing while the cauliflower is still warm.
02 -
The dressing yields about 3/4 cup.