Zesty Roasted Blackened Cauliflower and Veggie Salad Recipe

Weeknight dinners demand something special, and this roasted blackened cauliflower transforms an ordinary meal into a culinary adventure.

Spices dance across crisp vegetable surfaces, creating layers of intense flavor that surprise and delight.

Charred edges bring a smoky complexity to each vibrant bite.

The cauliflower absorbs seasonings like a delicious flavor sponge, turning simple ingredients into a remarkable dish.

Tender roasted vegetables mingle with fresh greens, offering a perfect balance of textures and tastes.

You’ll savor every colorful forkful of this nutrient-packed salad that proves healthy eating can be seriously delicious.

Let’s turn ordinary ingredients into an extraordinary meal that will have everyone asking for seconds.

FAQs

• What makes the blackened seasoning so flavorful?

The blend of spices like paprika, garlic powder, onion powder, and cayenne creates a bold, smoky taste that enhances the cauliflower’s natural flavor without overpowering it.

• Is this salad nutritionally balanced?

Yes, it’s packed with protein from avocado, fiber from kale and vegetables, and complex carbohydrates, making it a complete and healthy meal option.

• Can I make this recipe spicy or mild?

Absolutely! Adjust the heat by controlling the amount of blackened seasoning and jalapeños. For less spice, remove jalapeño seeds or skip them entirely.

Why Roasted Blackened Cauliflower and Veggie Salad Is So Flavorful

• Unleash Bold Flavors: Experience a symphony of spices with blackened seasoning and smoked paprika that transforms ordinary vegetables into a taste explosion.
• Nutrition Powerhouse: Packed with kale, cauliflower, broccolini, and corn, this salad delivers a massive punch of vitamins, minerals, and fiber in every delicious bite.
• Quick and Simple Preparation: Minimal chopping and one-pan roasting method makes this recipe super accessible for busy home cooks, perfect for weeknight dinners or meal prep.
• Customize with Ease: Flexible recipe allows endless variations by swapping veggies, adding protein, or adjusting spice levels to suit personal preferences and dietary needs.

Ingredients for Roasted Blackened Cauliflower Salad

• Cauliflower: A hearty vegetable that becomes wonderfully crispy and flavorful when roasted with blackened seasoning.
• Kale: A robust leafy green that provides a sturdy base for the salad and becomes tender when massaged.
• Broccolini: A delicate green vegetable that adds a subtle crunch and vibrant color to the dish.

• Corn, Jalapeños: These vegetables contribute sweet and spicy flavor elements to the salad.

• Cucumber, Avocado: These ingredients add freshness, creaminess, and cool texture to the overall salad composition.

• Blackened Seasoning, Smoked Paprika: These spices create a deep, smoky flavor profile for the cauliflower.
• Maple Syrup: A natural sweetener that helps caramelize the cauliflower during roasting.
• Olive Oil, Lemon Juice, Salt, Pepper: Essential ingredients for seasoning and preparing the vegetables.

• Parmesan Cheese, Croutons: These can add extra texture and flavor to the finished salad.

• Green Goddess Dressing: A creamy and herbal sauce that complements the roasted vegetables.

How to Make Roasted Blackened Cauliflower and Veggie Salad

Step 1: Fire Up the Oven

Crank the oven to 400°F and grab two baking sheets.

Line them with parchment paper for easy cleanup.

Step 2: Spice Up the Cauliflower

• Olive oil
• Blackened seasoning
• Maple syrup
• Smoked paprika

Spread the coated florets on one baking sheet, making sure they’re in a single layer.

Step 3: Prepare Supporting Veggie Stars

• Corn
• Broccolini

Drizzle with olive oil and sprinkle with salt and pepper.

Step 4: Roast to Perfection

Slide both baking sheets into the oven.

Roast for 20-25 minutes until the vegetables develop a beautiful golden char and crispy edges.

Remove and let cool for a few minutes.

Step 5: Massage the Kale

Gently work the kale with a splash of lemon juice or olive oil.

This softens the leaves and makes them more tender and delicious.

Step 6: Build Your Salad Masterpiece

• Massaged kale as the base
• Roasted cauliflower
• Corn and broccolini
• Sliced cucumber
• Chopped jalapeños
• Creamy avocado chunks

Step 7: Dress and Garnish

Drizzle with Green Goddess dressing.

• Grated Parmesan
• Crunchy croutons

Serve immediately and enjoy your vibrant, flavor-packed salad!

Tips for Roasted Cauliflower and Veggie Salad

• Add extra smoked paprika or a pinch of cayenne to intensify the blackened seasoning's spiciness and create a more complex taste profile.
• Massage kale thoroughly with lemon juice or olive oil for 2-3 minutes to break down tough fibers and make it more tender and palatable.
• Stir roasted vegetables halfway through cooking to ensure even charring and prevent any pieces from becoming too dark or bitter.
• Sprinkle roasted chickpeas or grilled tofu on top to transform this salad into a more substantial and nutritionally balanced meal.
• Experiment with homemade Green Goddess dressing by adding fresh herbs like basil or cilantro to enhance the overall flavor complexity.

Flavor Variations for Blackened Cauliflower Salad

• Vegan Power Bowl: Replace Parmesan with nutritional yeast and use plant-based Green Goddess dressing for a fully vegan version.
• Protein Boost Salad: Add grilled chicken or tofu to increase protein content and create a more substantial meal.
• Spicy Southwest Remix: Swap blackened seasoning for chipotle powder, add black beans, and include roasted red peppers for a southwestern flavor profile.
• Grain-Friendly Option: Serve roasted vegetables and cauliflower over quinoa or brown rice for a hearty grain bowl alternative.

Serving Ideas for Roasted Cauliflower Salad

• Zesty Summer Feast: Perfect for outdoor picnics and backyard gatherings, this vibrant salad brings sunshine to your plate.
• Fresh Protein Boost: Add grilled chicken, seared shrimp, or crispy tofu to transform this veggie salad into a hearty main course that satisfies hunger.
• Texture Party Toppings: Sprinkle toasted pumpkin seeds, crispy chickpeas, or sliced almonds for an extra crunch that elevates every delicious bite.
• Dressing Variations: Swap Green Goddess for creamy tahini, spicy chipotle mayo, or tangy citrus vinaigrette to match your mood and taste preferences.

Storage Tips for Blackened Cauliflower Salad

• Transfer leftovers to an airtight container and store in the fridge for up to 3 days. Keep dressing separate to prevent soggy vegetables.
• Avoid freezing this salad as kale and fresh vegetables will lose texture and become mushy when thawed.
• Warm blackened cauliflower in a skillet over medium heat for 3-4 minutes or use the oven at 350°F for 5-7 minutes to maintain crispiness.
• Before serving leftover salad, add fresh cucumber, avocado, and a drizzle of dressing to revive the flavors and texture.

Roasted Blackened Cauliflower and Veggie Salad Recipe

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4.7 from 18 reviews

• Total Time: 40 minutes
• Yield: 4 1x

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Description

Spicy roasted blackened cauliflower and veggie salad delivers Mediterranean flavors with bold, smoky charm. Crisp vegetables and charred cauliflower create a delightful plate you won’t forget.

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Ingredients

Scale 1x2x3x

Main Vegetables:

• 1 head organic cauliflower
• 2 cups sweet corn kernels
• 1 bunch broccolini
• 2 bunches organic kale
• 2 jalapeños
• 1 organic cucumber
• 1 haas avocado

Oils and Seasonings:

• 4–5 tablespoons (60–75 milliliters) extra virgin olive oil
• 1 tablespoon blackened seasoning
• 1 tablespoon pure maple syrup
• 1 teaspoon smoked paprika
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Dressing:

• Homemade green goddess dressing or bottled version

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Instructions

1. Warm the oven to 400°F and prepare two parchment-lined baking sheets for efficient roasting.
2. Coat cauliflower florets thoroughly with olive oil, blackened seasoning, maple syrup, and smoked paprika, ensuring each piece is evenly seasoned.
3. Distribute seasoned cauliflower across one baking sheet, spreading pieces to maximize caramelization and prevent overcrowding.
4. Toss corn and broccolini with olive oil, salt, and pepper on the second baking sheet, arranging in a single layer.
5. Roast both trays simultaneously for 20-25 minutes, rotating midway to achieve uniform golden-brown edges and deep caramelization.
6. Remove trays and allow vegetables to cool slightly, developing rich roasted flavors.
7. Gently massage kale with lemon juice or olive oil to soften texture and reduce bitterness.
8. Construct salad by creating a base layer of tender massaged kale in a large serving bowl.
9. Layer roasted cauliflower, corn, and broccolini over kale for a warm, textural foundation.
10. Garnish with fresh cucumber, spicy jalapeños, and creamy avocado slices.
11. Drizzle generously with green goddess dressing for enhanced flavor complexity.
12. Optional: Sprinkle grated Parmesan or crunchy croutons for additional texture and taste.

Notes

• Adjust blackened seasoning intensity by reducing or increasing the amount to match personal spice tolerance.
• Use gluten-free croutons or omit them entirely to make the recipe celiac-friendly.
• For a protein boost, add grilled tofu, chickpeas, or roasted chicken to transform this into a more substantial meal.
• Cut vegetables uniformly to ensure even roasting and prevent burning or uneven cooking.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 190 kcal
• Sugar: 4 g
• Sodium: 290 mg
• Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 16 g
• Fiber: 6 g
• Protein: 5 g
• Cholesterol: 0 mg