There’s something undeniably delightful about a salad that is both hearty and vibrant, and this Harissa Roasted Cauliflower Salad with Lemon-Avocado Dressing captures that essence beautifully. With the nutty flavor of freekeh paired with the smokiness of harissa, this dish is perfect for a light lunch or as a side for dinner. Plus, the creamy avocado dressing adds a luscious touch that ties everything together. Whether you’re a salad lover or just looking for an exciting way to enjoy cauliflower, this recipe is sure to impress!
Reasons to Love Harissa Roasted Cauliflower Salad Lemon-Avocado Dressing
This salad is a perfect blend of flavors and textures, making it a standout dish for any occasion. Here are a few reasons why you’ll love it:
- Flavor Explosion: The harissa gives the cauliflower a spicy kick, while the lemon and avocado dressing brings a refreshing creaminess.
- Nutrient-Rich: Packed with vegetables, healthy fats, and whole grains, this salad is not only delicious but also nourishing.
- Easy to Make: With simple ingredients and straightforward instructions, you can whip this up in no time.
- Versatile: Enjoy it as a main dish or a side, and feel free to customize it with your favorite toppings.
- Meal Prep Friendly: Great for making ahead of time for lunches throughout the week.
What Goes In
To make the Harissa Roasted Cauliflower Salad with Lemon-Avocado Dressing, you will need the following ingredients:
- 2 cups cauliflower florets, cut into bite-sized pieces
- 3 tablespoons mild harissa paste
- 1 tablespoon olive oil
- 1/2 ripe avocado
- 1/4 cup whole milk plain yogurt
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lemon juice
- 2 tablespoons minced scallions
- 2 tablespoons olive oil
- Salt, to taste
- Water, as needed
- 2 large handfuls of mixed lettuce
- 1/2 cup cooked freekeh
- 1/4 cup crumbled feta
- 1/4 cup minced scallions
Recommended Tools
To ensure a smooth cooking experience, gather the following tools:
- Baking Sheet: For roasting the cauliflower.
- To mix the harissa and olive oil with the cauliflower.
- Food Processor or Blender: For making the creamy avocado dressing.
- Measuring Cups and Spoons: To accurately measure your ingredients.
- Chef’s Knife: For chopping vegetables and herbs.
Directions: Harissa Roasted Cauliflower Salad Lemon-Avocado Dressing
Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C). This high temperature will help achieve that beautiful caramelization on the cauliflower.
Step 2: Prepare the Cauliflower
In a mixing bowl, toss the cauliflower florets with the harissa paste and olive oil until evenly coated. Spread them out on a baking sheet in a single layer.
Step 3: Roast the Cauliflower
Roast the cauliflower in the preheated oven for about 20-25 minutes, or until the florets are golden brown and tender. Stir halfway through for even cooking.
Step 4: Make the Lemon-Avocado Dressing
While the cauliflower is roasting, prepare the dressing. In a food processor or blender, combine the ripe avocado, yogurt, cilantro, lemon juice, minced scallions, and a pinch of salt. Blend until smooth, adding water as needed to reach your desired consistency.
Step 5: Assemble the Salad
In a large bowl, combine the mixed lettuce and cooked freekeh. Add the roasted cauliflower, crumbled feta, and additional minced scallions. Drizzle with the lemon-avocado dressing and toss gently to combine.
Step 6: Serve and Enjoy
Taste and adjust seasoning with more salt or lemon juice if desired. Serve immediately or chill for a short while before serving to let the flavors meld together.
Make It Diet-Friendly
You can easily adapt this Harissa Roasted Cauliflower Salad with Lemon-Avocado Dressing to fit various dietary preferences:
- Vegan: Substitute the yogurt with a plant-based yogurt and omit the feta or use a vegan alternative.
- Gluten-Free: Make sure the freekeh is certified gluten-free or replace it with quinoa or brown rice.
- Low-Carb: Skip the freekeh and add more greens or nuts for extra crunch.
- Nut-Free: This recipe is naturally nut-free, making it safe for those with nut allergies.
What Not to Do
To ensure your Harissa Roasted Cauliflower Salad with Lemon-Avocado Dressing turns out perfectly, avoid these common pitfalls:
- Don’t overcrowd the baking sheet when roasting the cauliflower; this can lead to steaming rather than roasting.
- Be cautious with the harissa paste; start with less if you’re unsure about the spice level and adjust to taste.
- Don’t skip the resting time for the salad; allowing it to sit for a few minutes can really enhance the flavors.
- Avoid overcooking the cauliflower; you want it tender but still with a bit of bite.
Refrigerate, Freeze, Reheat
To keep your salad fresh and delicious:
You can refrigerate the assembled salad for up to 2 days. However, if you plan to have leftovers, it’s best to store the components separately to maintain the texture. The roasted cauliflower, dressing, and mixed greens can all be stored in airtight containers. The dressing can be made ahead and stored in the fridge for up to a week. Freezing is not recommended, as the texture of the salad will change upon thawing.
Your Questions, Answered
Can I use another type of grain instead of freekeh?
Absolutely! Quinoa, bulgur, or even farro would be excellent substitutes, providing a similar texture and flavor profile.
How spicy is the mild harissa paste?
Mild harissa offers a gentle heat, but it varies by brand. If you’re sensitive to spice, you can start with a smaller amount and adjust according to your taste.
Can I make this salad in advance for meal prep?
Yes! You can roast the cauliflower and prepare the dressing ahead of time. Just store them separately until you’re ready to assemble the salad.
What can I add for extra protein?
Grilled chicken, chickpeas, or even lentils would be fantastic additions to increase the protein content of your salad.
One Pan, More Ideas
If you love the concept of a roasted vegetable salad, you might enjoy these other recipes:
- Roasted Broccoli Salad – A crunchy and savory delight.
- Mediterranean Quinoa Salad – Bursting with fresh flavors and healthy ingredients.
- Sweet Potato and Black Bean Salad – A hearty and filling option.
- Roasted Vegetable Bowl – Customize with your favorite grains and proteins.
Ready, Set, Cook
Now that you have all the details, it’s time to grab your ingredients and start cooking! This Harissa Roasted Cauliflower Salad with Lemon-Avocado Dressing is not only a feast for the eyes but also for your taste buds. With its perfect balance of spice, creaminess, and crunch, it’s sure to become a favorite in your kitchen. Enjoy every bite of this wholesome and delicious dish!
Harissa Roasted Cauliflower Salad Lemon-Avocado Dressing
Ingredients
For the Salad:
- 2 cups cauliflower florets cut into bite-sized pieces
- 3 tablespoons mild harissa paste
- 1 tablespoon olive oil
- 2 large handfuls mixed lettuce
- 1/2 cup cooked freekeh
- 1/4 cup crumbled feta
- 1/4 cup fresh cilantro chopped
- 2 tablespoons minced scallions
For the Dressing:
- 1/2 ripe avocado
- 1/4 cup whole milk plain yogurt
- 2 tablespoons lemon juice
- 2 tablespoons minced scallions
Instructions
Directions:
- Step 1: Preheat the oven to 425°F (220°C) for caramelization.
- Step 2: Toss cauliflower with harissa paste and olive oil in a mixing bowl and spread on a baking sheet.
- Step 3: Roast for 20-25 minutes until golden brown, stirring halfway.
- Step 4: Blend avocado, yogurt, cilantro, lemon juice, and scallions in a food processor until smooth, adding water as needed.
- Step 5: Combine mixed lettuce and freekeh in a bowl, add roasted cauliflower, feta, scallions, and dressing, then toss gently.
- Step 6: Adjust seasoning if needed, serve immediately or chill briefly.
Equipment
- Baking Sheet
- Mixing Bowl
- Food processor or blender
- Measuring cups and spoons
- Chef's knife
Notes
- For a vegan option, substitute yogurt with plant-based yogurt and omit feta.
- Store salad components separately to maintain texture for up to 2 days.
- Feel free to customize with your favorite toppings like nuts or seeds.
