Roast Cauliflower and Egg Salad (Printable Version)

Vibrant salad with roasted cauliflower, creamy eggs, and tangy avocado dressing for a satisfying meal.

# What You Need:

→ Vegetables

01 - 1 large head cauliflower, cut into florets
02 - 1 cup cherry tomatoes, halved
03 - 4 cups baby spinach or mixed salad greens
04 - 1 small red onion, thinly sliced

→ Eggs

05 - 4 large eggs

→ Avocado Dressing

06 - 1 ripe avocado, peeled and pitted
07 - 1/4 cup plain Greek yogurt or dairy-free alternative
08 - 2 tablespoons extra-virgin olive oil
09 - 2 tablespoons lemon juice
10 - 1 garlic clove, minced
11 - 1 tablespoon fresh parsley, chopped
12 - Salt and black pepper, to taste

→ Garnish

13 - 2 tablespoons toasted sunflower seeds

# Directions:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss the cauliflower florets with 1 tablespoon olive oil, salt, and pepper. Spread evenly on the prepared baking sheet.
03 - Roast for 25–30 minutes, turning once halfway through, until golden brown and tender.
04 - Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 8 minutes. Transfer eggs to ice water bath, cool completely, and peel. Slice into halves or quarters.
05 - Combine avocado, Greek yogurt, olive oil, lemon juice, garlic, parsley, salt, and pepper in a blender or food processor. Blend until smooth and creamy. Add 1 tablespoon water if needed to reach desired consistency.
06 - Arrange spinach or mixed greens, roasted cauliflower, cherry tomatoes, and sliced red onion on a large platter or in individual bowls. Top with egg halves or quarters.
07 - Drizzle generously with avocado dressing and sprinkle with toasted sunflower seeds if desired. Serve immediately while cauliflower is still warm.

# Expert Advice:

01 -
  • The roasted cauliflower brings this incredible nutty sweetness that completely transforms how you think about salad
  • The avocado dressing is the kind of thing you will want to put on absolutely everything
02 -
  • I learned the hard way that the dressing thickens in the fridge—thin it with a little water before serving leftovers
  • The cauliflower is best warm but the salad works at room temperature too, which makes it great for potlucks
03 -
  • If your avocado is not quite ripe enough, the dressing will taste grassy and bitter—give it an extra day on the counter
  • The salad needs the dressing right before serving or the greens will start to wilt under the weight

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