Name: Roasted Cauliflower Salad
Prep time: 10 min
Cook time: PT-491144H21M47S
Total time: PT-491144H21M47S
Cuisine: Mediterranean
Ingredients: 1 medium head cauliflower, cut into florets; 2 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 tsp smoked paprika or cumin (optional); 1/4 cup fresh parsley or mint, chopped; 1/4 cup red onion or shallots, thinly sliced; 4 cups baby spinach, arugula, or mixed greens; 1/4 cup toasted nuts or seeds (almonds, walnuts, or pumpkin seeds); 2 tbsp dried cranberries or raisins (optional); 1/4 cup crumbled feta cheese or goat cheese (optional); Dressing:; 3 tbsp olive oil; 2 tbsp lemon juice or red wine vinegar; 1 tsp Dijon mustard; 1 tsp honey or maple syrup; 1 clove garlic, minced; Salt and pepper, to taste

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Roasted cauliflower salad is a vibrant, nutritious dish that’s full of texture and bold flavor. The cauliflower turns golden and caramelized in the oven, then gets tossed with fresh greens, herbs, and a bright dressing. It’s perfect as a light lunch, hearty side, or even a plant-based main.

Why You’ll Love This Recipe

I love how roasting transforms cauliflower into something nutty and satisfying. Combined with crunchy toppings, fresh herbs, and a tangy dressing, this salad is anything but boring. It’s simple to make, easy to customize, and holds up well for meal prep or entertaining. Roasted Cauliflower Salad

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cauliflower florets
Olive oil
Salt
Black pepper
Smoked paprika or cumin (optional)
Fresh parsley or mint
Red onion or shallots, thinly sliced
Baby spinach, arugula, or mixed greens
Toasted nuts or seeds (like almonds, walnuts, or pumpkin seeds)
Dried cranberries or raisins (optional)
Feta cheese or goat cheese (optional)

For the dressing:

Olive oil
Lemon juice or red wine vinegar
Dijon mustard
Honey or maple syrup
Garlic, minced
Salt and pepper

Directions

I preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
I toss the cauliflower florets with olive oil, salt, pepper, and any spices I’m using, then spread them out evenly.
I roast them for 25–30 minutes, flipping once, until golden and tender.
While the cauliflower roasts, I whisk together the dressing ingredients in a bowl or jar.
In a large bowl, I combine the greens, sliced onion, herbs, nuts or seeds, and dried fruit.
I add the warm cauliflower and drizzle over the dressing.
I gently toss everything to combine, then top with crumbled cheese if using, and serve.

Servings and timing

This recipe serves 4 as a side or 2–3 as a main. It takes 10 minutes to prep and 25–30 minutes to roast the cauliflower.

Variations

I sometimes add cooked quinoa or chickpeas to make it more filling.
Roasted sweet potatoes or carrots pair well with the cauliflower.
A tahini-lemon dressing or yogurt-based dressing changes the flavor profile.
For a spicier version, I sprinkle chili flakes or drizzle hot honey on top.

Storage/Reheating

I store leftover salad in the fridge for up to 2 days. If I know I’ll have leftovers, I keep the dressing and roasted cauliflower separate and combine just before serving. The cauliflower can be reheated in the oven or eaten cold. Roasted Cauliflower Salad

FAQs

Can I make this salad ahead of time?

Yes, I roast the cauliflower and mix the dressing ahead. I assemble everything just before serving to keep the greens fresh.

Is this salad vegan?

It is if I skip the cheese or use a plant-based alternative. The dressing is naturally vegan if I use maple syrup.

Can I use frozen cauliflower?

Fresh works best for roasting, but I’ve used thawed, well-dried frozen cauliflower when needed. It may be a little softer.

What kind of greens work best?

I usually use arugula or baby spinach, but any tender greens or even shredded kale work well.

How do I get extra-crispy cauliflower?

I make sure not to overcrowd the pan and roast at high heat. I also don’t use too much oil, which can make it soggy.

Conclusion

Roasted cauliflower salad is one of my favorite ways to eat more veggies without feeling like I’m missing out. It’s full of flavor, texture, and color—perfect for a quick meal or a stunning side dish. I love how versatile and satisfying it is every time I make it.