Description
A salad featuring roasted cauliflower tossed in a creamy, herb-filled Green Goddess dressing.
Ingredients
Scale
- 1 medium head cauliflower, cut into florets
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup fresh parsley, packed
- 1/2 cup fresh basil leaves, packed
- 1/4 cup fresh chives, chopped
- 1/4 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 1 clove garlic
- 1/4 cup water (or more, for thinning)
- 4 cups mixed greens
- 1/4 cup toasted nuts or seeds (optional)
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Toss the cauliflower florets with olive oil, salt, and pepper on a baking sheet.
- Roast for 20 to 25 minutes, turning halfway, until tender and lightly browned. Set aside to cool slightly.
- Prepare the dressing: Combine parsley, basil, chives, mayonnaise, lemon juice, garlic, and water in a blender or food processor. Blend until completely smooth, adding more water if needed to reach your desired consistency.
- In a large bowl, combine the mixed greens and the cooled roasted cauliflower.
- Pour the Green Goddess dressing over the salad ingredients. Toss gently to coat everything evenly.
- Divide the salad onto plates and sprinkle with toasted nuts or seeds, if using.
Notes
- You can roast the cauliflower ahead of time and store it in the refrigerator for up to two days.
- For a tangier dressing, substitute 1 tablespoon of the mayonnaise with plain Greek yogurt.
- If you do not have fresh herbs, use 1 tablespoon of dried mixed herbs, but reduce the liquid slightly.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Lunch
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5
- Sodium: 350
- Fat: 20
- Saturated Fat: 3
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 6
- Protein: 7
- Cholesterol: 8
Keywords: cauliflower salad, green goddess dressing, roasted vegetables, healthy salad, vegetarian lunch