This warm cauliflower salad is simple but hearty and full of color and vegetables. It's good enough to be a main dish (even if you don’t think you’re a salad person) but is also easy enough to make a great, simple side.
Ingredients
- 1
large head of cauliflower, cut into florets
- 1
shallot, quartered
- 2 tsp.
chili powder
- 1 tsp.
ground cumin
- 4 tbsp.
extra-virgin olive oil
-
Kosher salt
-
Freshly ground black pepper
- 1
large avocado, pitted
- 1/4 c.
(or more) water
- 2 tbsp.
red wine vinegar
-
Juice of 1 lime
- 1/2 c.
packed fresh parsley leaves, divided
- 1
large head of romaine, roughly chopped
- 3 c.
packed baby spinach
- 1 c.
cherry tomatoes, halved
- 1/2 c.
shaved Parmesan (about 2 oz.)
- 1/4 c.
sliced almonds, toasted
Description
- Step 1Preheat oven to 425°. On a large baking sheet, toss cauliflower, shallots, chili powder, cumin, and 2 tablespoons oil until coated; season with salt and pepper.
- Step 2Bake until cauliflower is golden and crisp and shallots are tender, 30 to 35 minutes. Let cool slightly, then slice shallots into rings.
- Step 3Meanwhile, in a blender or food processor, blend avocado, water, vinegar, lime juice, 1/4 cup parsley, and remaining 2 tablespoons oil until smooth; season with salt and pepper. If needed, add more water, 1 tablespoon at a time, to make a thinner dressing. Refrigerate until ready to use.
- Step 4In a large bowl, combine romaine, spinach, and remaining 1/4 cup parsley. Add cauliflower, shallots, tomatoes, Parmesan, and almonds and toss to combine. Add desired amount of dressing and toss again to coat.
- Step 5Make Ahead: Dressing can be made 1 day ahead. Store in an airtight container and refrigerate.
