Begin by preheating the oven to 400 degrees Fahrenheit and prepare two separate baking sheets by lining them with parchment paper.

In a bowl, add the cauliflower florets, olive oil, blackened seasoning, smoked paprika, and maple syrup, mixing everything together until cauliflower are coated.

Add coated cauliflower unto one of the prepared baking sheets and set it aside.

On the other prepared baking sheet, add the corn and broccolini, coating them with olive oil, salt, and black pepper.

Add both baking sheets to the preheated oven and let everything roast for 20-25 minutes or until veggies are charred and golden. Remove from oven and let cool slightly.

To make the Green Goddess Dressing, see the recipe!

Strip the leaves from 2 large bunches kale and discard the stems if you haven't already. Roughly chop the leaves and add them to a large bowl. Drizzle about 1-2 tsps of lemon juice or olive oil atop chopped kale and using clean hands, rub together the kale gently for about 2-3 minutes to soften the leaves and help to infuse the 'flavors' of the kale.

In a large serving plate or salad bowl, add the chopped kale followed by the roasted corn, broccolini, chopped cucumber, chopped jalapeños, roasted blackened cauliflower, and sliced avocado.

To serve, add the salad to your favorite bowl(s), drizzle with green goddess dressing, and additional favorite toppings like grated parmesan, croutons, etc. if desired.

Bon Appetit!