5 from 7 votes
Maple Mustard Cauliflower & Avocado Salad
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

Sweet mustardy sticky skillet cauliflower florets, on a bed of crispy romaine, with the zing of red onion, pops of cherry tomatoes, and creamy avocado. 

Course: Salad
Cuisine: American
Servings: 2 as a main
Calories: 502 kcal
Author: Sam Turnbull • It Doesn't taste Like Chicken
For the dressing:
  • 1/4 cup maple syrup
  • 1/4 cup dijon mustard
  • 2 tablespoons olive oil
  • 1 clove garlic , minced
  • 1/4 teaspoon salt
For the salad:
  • 1/2 head cauliflower , cut into florets
  • 2 romaine hearts , chopped
  • 1 cup grape or cherry tomatoes , halved
  • 1 avocado , sliced
  • ¼ red onion , thinly sliced
  1. Mix all of the dressing ingredients together in a small bowl.

  2. Add the cauliflower to a large bowl, and pour over half of the dressing (saving the remaining half of the dressing for later). Toss to coat all of the cauliflower.

  3. Heat a large pan or skillet over medium-high heat, and add the cauliflower. Sauté turning the cauliflower every few minutes until the cauliflower is browned and tender all the way through, about 10 minutes.

  4. Prepare the salad by dividing the romaine amoung two large salad bowls and topping them with the tomatoes, avocado slices, red onion, and the cooked cauliflower. Drizzle the remaining dressing over the salad to taste.