Hi friends! Tracy here, coming to you live from the Food and Meal test kitchen. I’ve been on the hunt for fresh veggie-focused dishes since committing to eating more plant-based meals this month. When I stumbled upon a recipe for roasted cauliflower salad, I just had to put my spin on it!
Cauliflower has always been one of my favorite vegetables – I love how versatile it is and that satisfying crunch every time you bite into a floret. But roasting it whole brings out this incredible sweet, nutty flavor that feels like a totally new ingredient. Toss the roasted cauliflower with fresh greens, herbs, nuts and a lemony dressing? Now that’s a salad I can get behind!
The combination of textures and flavors in this salad makes my tastebuds do a happy dance. There’s just something so comforting about warm, roasted veggies paired with crisp, cool lettuce and fresh herbs. And the dressing ties it all together for a flavor packed punch. I like to make a big batch of this protein-rich salad at the start of the week for easy lunches on the go.
Roasted Cauliflower Salad Recipes
Roasted Cauliflower Salad with pine nuts and raisins
Equipment
Ingredients
- 2 heads cauliflower chopped into florets
- 3 tablespoons olive oil
- 1 teaspoon fine sea salt
- 1 teaspoon black pepper
- 1/3 cup toasted pine nuts
- 1/3 cup sultana raisins
- 2 tablespoons parsley
- Vinaigrette
- 1/2 teaspoon minced garlic
- 1 teaspoon Dijon mustard
- 1/4 cup white wine vinegar
- salt and pepper to taste
- 1/4 cup olive oil
- 1/2 teaspoon sugar
Instructions
- Preheat the oven to 400 F.
- On a large baking sheet, toss the chopped cauliflower florets with olive oil and season with salt and pepper. Bake for 30 minutes, or until edge begin to brown and the cauliflower has softened.
- Allow to cool.
- Mix the vinaigrette ingredients together, and toss with the cauliflower, toasted pine nuts, and sultana raisins. Serve at room temperature.
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Method: Oven-Roasted Cauliflower Salad
To begin, preheat your oven to 425°F (220°C) and ensure the oven rack is positioned in the middle. In a large mixing bowl, place the cauliflower florets and drizzle them with olive oil, then season with salt, black pepper, garlic powder, and paprika, tossing well to coat evenly. Spread the seasoned cauliflower on a baking sheet lined with parchment paper, arranging them in a single layer. Roast in the preheated oven for 25-30 minutes until tender and slightly caramelized, remembering to toss halfway through for even cooking. Once roasted, transfer the cauliflower to a serving platter and sprinkle sliced red onions, chopped fresh parsley, crumbled feta cheese, and toasted pine nuts over the top. Finish by drizzling lemon juice evenly over the salad to brighten the flavors, gently tossing to combine. Your Oven-Roasted Cauliflower Salad is now ready to serve and enjoy, whether warm or at room temperature, as a sensational side dish or hearty main course.
Tips for making Roasted Cauliflower Salad
Serving Suggestions
I like to serve the salad over leafy greens for a protein-packed main course salad. The warm cauliflower, crisp greens, and lemony dressing are a match made in heaven! For a heartier meal, spoon the roasted cauliflower over quinoa, farro, or brown rice.
The salad also shines as a topping for flatbreads or pizza fresh out of the oven. I’ll often finish off a margherita pizza with dollops of the roasted cauliflower for some extra tang and crunch. And it makes a fantastic topping for vegetable tarts or frittatas too.
Cooking Tips
I find that roasting the cauliflower whole before chopping it into florets helps caramelize the edges while keeping the insides tender. So good! Just be sure not to char it too much or things can get unpleasantly bitter. I made that mistake once and it ruined the entire salad for me.
One of my favorite tricks is to toss the roasted cauliflower with a bit of maple syrup or honey once out of the oven. It glazes the florets for the perfect hint of sweetness. Then for the dressing, bright acids like lemon juice or vinegar cut through the richness beautifully.
When building the salad, I love adding toasted nuts or seeds like almonds, walnuts or pepitas for some crunch. Dried fruit like cherries, cranberries or raisins make a nice addition too. Just go easy on the mix-ins and let the roasted cauliflower shine as the star!
FAQs about Roasted Cauliflower Salad
- Can I prepare the salad ahead of time? Absolutely! You can roast the cauliflower in advance and store it in an airtight container in the refrigerator for up to 2 days. Add the remaining ingredients and dressing just before serving.
- Can I use frozen cauliflower for this salad? Fresh cauliflower is recommended for the best texture and flavor. Frozen cauliflower may release excess moisture during roasting, affecting the caramelization.
- How do I store leftovers? Leftover salad can be refrigerated for up to 2 days in an airtight container. For best results, store the dressing separately and toss before serving.
- Can I make this salad vegan? Absolutely! Simply omit the feta cheese or replace it with a dairy-free alternative to keep it vegan-friendly.
- Is there a gluten-free version of this salad? Yes, the salad is naturally gluten-free. Just ensure that any additional ingredients you add, such as nuts or cheese, are also gluten-free if needed.
Conclusion
I hope you all enjoyed learning about my hearty roasted cauliflower salad recipe. This flavorful fall and winter salad is packed with nutrition thanks to the caramelized cauliflower, leafy greens, nuts, and tangy dressing.
As I wrap up this blog post for Food and Meal, I encourage you to get creative with how you serve up this versatile dish. It makes a fantastic topping for grain bowls, flatbreads, veggie tarts, and more. Or simply enjoy it as a satisfying main course salad.
Be sure to tag @foodandmeal and use #roastedcauliflowersalad if you make this recipe so I can see your delicious creations! Share any variations or extra add-ins that take this salad to the next level for you.
And don’t forget to like and subscribe to Food and Meal for more cozy winter recipe inspiration featuring seasonal produce. Thanks for spending some time with me chatting about one of my favorite fall and winter dishes. I hope it becomes a staple in your kitchen this season too!
I'm Tracy F Hilton, a devoted culinary professional shaped by a mix of natural aptitude and refined skills from a top culinary school. In the dynamic kitchen environment, I'm a catalyst for seamless operations and timely, high-quality dish preparation. My culinary creations are a blend of art and skill, offering visually and gustatorily delightful experiences. A learner at heart, I'm continuously honing my craft, embracing new techniques, and culinary innovations. My positive, collaborative nature is amplified in fast-paced settings, showcasing my commitment to team efficiency and guest satisfaction. Each dish I present is a meticulous blend of tradition and innovation, promising an unforgettable dining experience that marries taste, aroma, and aesthetic appeal in perfect harmony. Join me on a gastronomic journey where each bite encapsulates a rich, evolving narrative of flavors and culinary artistry.