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Delicious Cauliflower Salad Recipe with roasted cauliflower, herbs, and lemon dressing.

Roasted Cauliflower Salad

A fresh, crunchy, and filling salad featuring roasted cauliflower, mixed vegetables, and a tangy dressing, perfect for healthy meals and picnics.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Cuisine: Healthy, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 medium head cauliflower, cut into small florets
  • 2 to 3 tablespoons olive oil For roasting
  • Salt and black pepper To taste
  • 1 small cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, finely chopped
  • 1 can chickpeas, drained and rinsed
  • 1 handful parsley or mint, chopped
  • Optional: feta, toasted almonds, or pumpkin seeds For topping
Dressing Ingredients
  • 3 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, grated or minced
  • 4 tablespoons olive oil
  • Salt and pepper To taste
  • 1 teaspoon honey (optional) If you like it slightly sweet

Method
 

Preparation
  1. Heat your oven to 425°F (220°C).
  2. Toss cauliflower florets with olive oil, salt, and pepper. Spread on a sheet pan so they are not piled up.
Roasting
  1. Roast for about 20 to 25 minutes, flipping once halfway, until golden edges and tender centers are achieved.
Mixing
  1. While the cauliflower roasts, chop cucumber, tomatoes, onion, and herbs. Rinse chickpeas.
  2. Whisk dressing ingredients in a small bowl or shake them in a jar.
  3. In a big bowl, combine roasted cauliflower, chickpeas, chopped veggies, and herbs. Pour dressing on top and toss. Taste and adjust salt, lemon, or pepper.

Notes

Great the next day; if using nuts or seeds, keep them separate until serving. Can easily be adjusted with seasonal ingredients or replaced with similar ones.