Roasted Cauliflower Salad
- This roasted cauliflower salad transforms an ordinary vegetable into something extraordinary through the magic of oven-roasting.
- Each bite offers a delightful contrast between tender interior and slightly crisp exterior, enhanced by bright lemon and fresh herbs.
- Perfect as a light main course or substantial side dish that can be served warm or at room temperature.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad & Dessert
- Method: Roasting
- Cuisine: Mediterranean-Inspired
Ingredients
Scale
- 1 large head cauliflower (about 2 pounds), cut into florets
- 2–3 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon garlic powder (optional)
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1 tablespoon extra virgin olive oil
- ½ teaspoon Dijon mustard (optional)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, thinly sliced (optional)
- ¼ cup toasted pine nuts or sliced almonds (optional)
- ¼ cup crumbled feta or goat cheese (optional)
Instructions
- Preheat your oven to 425°F (220°C) and position a rack in the middle.
- Prepare cauliflower by cutting it into evenly sized florets, about 1½ inches each.
- Rinse florets, then pat thoroughly dry with paper towels or a clean kitchen towel.
- Place dried cauliflower florets on a large rimmed baking sheet.
- Drizzle with olive oil, sprinkle with salt and pepper. Toss thoroughly to coat evenly.
- Arrange in a single layer with space between pieces.
- Roast for 10-12 minutes, then remove from oven and flip or stir the florets.
- Return to oven and continue roasting for 10-15 minutes more, until golden brown and tender when pierced with a fork.
- While cauliflower roasts, prepare dressing by whisking together lemon juice, minced garlic, olive oil, and Dijon mustard (if using).
- Transfer hot roasted cauliflower to a serving bowl and immediately drizzle with the dressing.
- Add chopped fresh herbs and any optional add-ins you’ve selected.
- Toss gently to combine without breaking up the florets.
- Taste and adjust seasonings if needed.
- Let rest for 5 minutes before serving to allow flavors to meld.
Notes
- For maximum caramelization, make sure your cauliflower is completely dry before roasting.
- Don’t overcrowd the baking sheet – use two if necessary.
- This salad is delicious warm, at room temperature, or even chilled.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.
Nutrition
- Serving Size: 1 cup
- Calories: 165
- Sugar: 3
- Sodium: 330
- Fat: 12
- Saturated Fat: 1.5
- Unsaturated Fat: 10
- Carbohydrates: 14
- Fiber: 5
- Protein: 5
Keywords: roasted cauliflower salad, cauliflower salad, roasted vegetable salad, easy cauliflower recipe, healthy cauliflower side