This Roasted Cauliflower And Avocado Salad is delicious, nourishing, and easy to put together! Avocado is used twice in the salad and in the incredibly creamy and zesty dressing. Combined with the perfectly roasted golden cauliflower, crunchy chickpeas, peppery arugula, and fresh pickled onions, it’s one of my favorite salads ever. What’s best is that the oven does most of the work, and this recipe is relatively hands-off.
We did not forget the nutrition, with 22 g of protein and a solid 8mg of iron per serving. We also get 22 g of fiber, which, combined with the 13 unique plants in this salad, is a feast for our microbiome. This delicious combination of plant protein, fiber, and healthy fats is sure to leave you feeling full, satisfied, and feeling incredible!
Why you’ll love this Roasted Cauliflower and Avocado Salad
This salad is Quick to Prepare, High in Fiber, Packed with Protein, Vegan-friendly, Bursting with Fresh Flavors, Nutrient-Dense, Perfect for Meal Prep, and Absolutely Delicious
So, why wait? Dive into this healthy and delicious Vegan Cauliflower Salad and discover why this plant-based salad recipe will become your new favorite lunch. Enjoy the perfect balance of flavors and nutrients in this Roasted Cauliflower and Avocado Salad, and feel amazing with every bite! With just a few simple steps, you can create a meal that’s not just good, but good for you. Enjoy the journey of creating this Roasted Cauliflower and Avocado Salad, and even more, enjoy every single bite!
Roasted Cauliflower and Avocado Salad
Equipment
Ingredients
- ½ cauliflower - chopped into florets
- 1 ½ cups (245 g) cooked chickpeas
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) smoked paprika
- 1 tsp (2 g) garlic powder
- 1 dash sea salt flakes
- 1 tbsp (15 ml) olive oil
- 3 cups (60 g) arugula
- 1 small cucumber - sliced
- ½ avocado - diced
- 2 tbsp (16 g) roasted almonds - roughly chopped
- ¼ cup (40 g) pickled onions
Avocado dressing
- ½ avocado
- ½ cup (30 g) fresh parsley
- ½ cup (120 ml) soy milk
- 1 tbsp (6 g) roasted jalapeños
- ⅓ cup (80 ml) fresh lemon juice
- 1 dash sea salt flakes
Instructions
- Preheat your oven to 390°F (200°C).
- In a large mixing bowl, add the cauliflower and chickpeas. Drizzle with olive oil and sprinkle with turmeric, smoked paprika, garlic powder, and a dash of salt. Mix everything together until the cauliflower and chickpeas are evenly coated in the seasoning.
- Line a large baking tray with baking paper, transfer the seasoned cauliflower and chickpeas. Spread them out in a single layer to ensure even cooking. Bake for 30 minutes.
- In a blender, combine the avocado, parsley, soy milk, roasted jalapenos, lemon juice, and a dash of salt. Blend until smooth and creamy. Add a little bit extra milk if you would like to thin the dressing. This is your Avocado Dressing.
- Once the cauliflower and chickpeas are done roasting, let them cool slightly. Then, in a large salad bowl, combine the arugula, roasted cauliflower, chickpeas cucumber, avocado, almonds, and pickled onions. Drizzle the salad with the Avocado Dressing, toss gently to combine, and enjoy!
Video
Per Serving/Portion
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what to use instead of roasted jalapenos? Thank you.
You could just keep them 🙂
This was delicious. Please can you advise how long it can be stored for? Thank you
Hey Sheila,
I’m so happy you liked it! Thank you for sharing.
I would recommend storing the salad and the sauce separately, and it should be good for up to 4 days in the fridge. 🥰
Really great and very delicious! Thanks a lot ❣️
So happy you liked it 🙂