Cauliflower Green Bowl (Print Version)

# Ingredients:

→ Spicy Charred Cauliflower

01 - 1 head of organic cauliflower, broken into small pieces
02 - 1 tbsp blackened spices
03 - 2 tbsp good olive oil
04 - 1 tsp smoky paprika
05 - 1 tbsp real maple syrup

→ Colorful Roasted Veggies

06 - 1 bunch of broccolini, cut at the stems
07 - 2 cups of fresh corn kernels
08 - 1-2 tablespoons of olive oil
09 - 1 tsp of ground pepper
10 - 1 tsp of sea salt

→ Crunchy Green Add-Ins

11 - 2 bunches of kale, cleaned, stems removed, roughly torn
12 - 1 cucumber, peeled and chopped up
13 - 1 avocado, peeled, pitted, and diced
14 - 2 jalapeños, chopped small

→ Creamy Dressing

15 - 1 serving of homemade green herb dressing

# Instructions:

01 - Set oven temperature to 400°F. Cover two sheet pans with parchment paper.
02 - Combine cauliflower with oil, blackened spices, maple syrup, and paprika. Spread evenly across one sheet pan.
03 - Place the corn and broccolini onto the second pan. Drizzle with salt, pepper, and olive oil.
04 - Bake both pans for 20-25 minutes, or until veggies are browned and crispy. Cool slightly before using.
05 - Rub kale leaves with some olive oil or lemon juice for a couple of minutes to make it less tough.
06 - In a large bowl, layer kale, roasted veggies, jalapeños, cucumber, and avocado. Pour Green Goddess dressing on top.

# Notes:

01 - You can roast the veggies up to 48 hours in advance.
02 - Stays fresh in the fridge for 3 days.
03 - Kale can be swapped with arugula, romaine, or spinach if you prefer.

Back