Mexican Cauliflower and Guacamole Salad
Elevate your salad game with this vibrant and flavorful Mexican Cauliflower and Guacamole Salad! Roasted cauliflower florets are seasoned with a smoky blend of chili powder, cumin, and paprika, bringing a bold, slightly crispy texture to every bite. Paired with creamy, zesty homemade guacamole featuring avocados, lime juice, red onion, and a hint of jalapeño heat, this salad is a fiesta of fresh and wholesome ingredients. Served over a bed of mixed greens and garnished with juicy cherry tomatoes and cilantro, it’s a satisfying, gluten-free, and keto-friendly dish perfect for light lunches, dinners, or as a colorful side. Ready in just 35 minutes, this crowd-pleasing recipe is a quick and nutritious way to enjoy Mexican-inspired flavors.
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Ingredients
- 1 medium head Cauliflower
- 2 tablespoons Olive oil
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 large Avocados
- 2 tablespoons Lime juice
- 0.25 cup Red onion
- 0.25 cup Cilantro
- 1 cup Cherry tomatoes
- 1 small Jalapeño
- 4 cups Mixed greens
Directions
Step 1
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Step 2
Cut the cauliflower into small florets and transfer them to a large mixing bowl.
Step 3
Drizzle the olive oil over the cauliflower and toss to coat. Sprinkle with chili powder, ground cumin, paprika, salt, and black pepper, making sure each floret is evenly seasoned.
Step 4
Spread the seasoned cauliflower onto the prepared baking sheet and roast for 20 minutes, flipping halfway through, until golden and slightly crispy.
Step 5
While the cauliflower is roasting, prepare the guacamole. In a medium bowl, mash the avocados until smooth but slightly chunky. Stir in lime juice, diced red onion, chopped cilantro, diced cherry tomatoes, and minced jalapeño. Mix everything well and season with a pinch of salt if desired.
Step 6
To assemble the salad, start with a bed of mixed greens in a large serving dish or individual bowls.
Step 7
Add the roasted cauliflower on top of the greens, followed by generous dollops of guacamole.
Step 8
Garnish with sliced cherry tomatoes, extra cilantro, and a squeeze of lime if desired. Serve immediately and enjoy!
Nutrition Facts
| Serving size | (1391.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1286.2 |
| Total Fat 103.5g | 0% |
| Saturated Fat 15.6g | 0% |
| Polyunsaturated Fat 3.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3205.7mg | 0% |
| Total Carbohydrate 89.5g | 0% |
| Dietary Fiber 48.9g | 0% |
| Total Sugars 19.8g | |
| Protein 24.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 288.9mg | 0% |
| Iron 9.4mg | 0% |
| Potassium 4843.1mg | 0% |
Source of Calories