Pre-heat the oven to 425 degrees. Line a large baking sheet with parchment.
Place the cauliflower florets on the prepared baking sheet. Drizzle with 1½ tablespoons of the olive oil, sprinkle with a generous amount of salt and fresh ground pepper and toss to coat. Arrange the florets in an even layer, making sure to leave a little bit of space between each one. (The spacing is essential, peeps! If you crowd the florets, they’ll steam instead of getting crispy and caramelized.) Roast for 25 minutes until tender and lightly browned.
Meanwhile, heat the remaining ½ tablespoon of olive oil in a large skillet over medium-high heat. When hot, add the corn kernels and cook for about 5 minutes until tender and lightly browned. Transfer to a bowl to cool slightly.
Place all the ingredient for the dressing in a small mason jar and shake vigorously until emulsified. (You can also just whisk all the ingredients in a mixing bowl.) Briefly set aside.
Transfer the roasted cauliflower to a mixing bowl. Add the barbecue sauce and toss to coat.
Time to assemble your salad. You have two options here. 1.) Add all the salad ingredients except the barbecue cauliflower to a large bowl. Drizzle with the dressing and toss to coat. Top with the barbecue cauliflower and serve. OR 2.) Make it all pretty like I did. Toss the romaine hearts and kale with half the dressing and place the dressed greens in a serving dish or on a platter. Arrange the sweet peppers, corn, tomatoes, cauliflower and avocado in stripes on top of the greens. (You can also add the avocado in rose form if you’re feeling SUPER FANCY.) Drizzle with the dressing and serve.