Roasted Cauliflower and Avocado Salad

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

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A vibrant, nourishing Roasted Cauliflower and Avocado Salad that's as delicious as it is healthy. Packed with fiber-rich cauliflower, creamy avocado, and pcrunchy chickpeas, this salad is perfect for a light lunch or dinner.

Prep 15 minutes mins

Cook 30 minutes mins

Total 45 minutes mins

Equipment

• Measuring Cups and Spoons (Gold)

Servings 2

Ingredients

• ▢ ½ cauliflower - chopped into florets
• ▢ 1.5 cup (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 jalapenos
• ▢ ⅓ cup (80 ml) lemon juice
• ▢ 1 dash sea salt flakes

Instructions

• Preheat your oven to 390 °F.
• 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

Nutrition Information

Per Serving/Portion

Calories: 556 kcalCarbohydrates: 66 gProtein: 22 gFat: 27 gSodium: 412 mgFiber: 22 gVitamin A: 241 IUVitamin C: 124 mgCalcium: 239 mgIron: 8 mg