Cauliflower Green Goddess (Print Version)
# Ingredients:
→ Charred Cauliflower Mix
01 -
1 organic cauliflower, broken into bite-sized pieces
02 -
2 tbsp olive oil, extra virgin
03 -
1 tbsp maple syrup, pure
04 -
1 tbsp blackened spice blend
05 -
1 tsp smoked paprika powder
→ Veggie Medley for Roasting
06 -
1 bunch broccolini, trimmed ends
07 -
2 cups sweet corn, fresh or frozen
08 -
2-3 tbsp olive oil, extra virgin
09 -
1 tsp fine sea salt
10 -
1 tsp black pepper, freshly ground
→ Crunchy Salad Bits
11 -
2 handfuls kale, de-stemmed and chopped roughly
12 -
2 jalapeños, diced up
13 -
1 cucumber, stripped of skin and sliced
14 -
1 avocado (Haas), skinned, de-seeded, and diced
→ Sauce
15 -
1 bowl of Green Goddess Dip (home-whipped)
# Instructions:
01 -
Turn the oven on to 400°F. Cover two sheet pans with parchment paper.
02 -
Combine cauliflower pieces with blackened seasoning, smoked paprika, oil, and syrup. Spread onto one of the baking pans.
03 -
Lay broccolini and corn out on the second baking pan. Drizzle with oil and sprinkle with salt and pepper.
04 -
Bake both trays for 20-25 minutes, or until veggies are golden and slightly crispy. Let them cool a bit after roasting.
05 -
Rub chopped kale with some lemon juice or olive oil for a few minutes to make it less tough.
06 -
In a big serving dish, layer up the kale, roasted veggies, cucumber slices, diced jalapeños, and chopped avocado. Finish with a drizzle of Green Goddess sauce on top.
# Notes:
01 -
You can roast the components and store them for up to 48 hours
02 -
Will stay fresh in the fridge for three days
03 -
Swap out the kale for options like spinach, romaine, or arugula if preferred