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Roasted Cauliflower Salad

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A warm and hearty roasted cauliflower salad with caramelized florets, fresh greens, and a bright lemon dressing. Flavorful, nutritious, and perfect as a side or light main.

Ingredients

  • 1 large cauliflower, cut into florets
  • 3 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cloves garlic, minced
  • 2 tbsp lemon juice
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup fresh parsley, chopped
  • 3 cups mixed greens or arugula
  • 1 cup chickpeas (optional)
  • 1/3 cup feta cheese, crumbled (optional)
  • 1/4 cup toasted nuts or seeds (optional)

Instructions

  1. Preheat the oven to 200°C (400°F).
  2. Spread cauliflower florets on a baking sheet.
  3. Drizzle with olive oil, season with salt and pepper, and toss well.
  4. Roast for 25–30 minutes, turning halfway, until golden and crispy.
  5. Slice red onion and chop parsley while cauliflower cooks.
  6. In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper.
  7. Let roasted cauliflower cool slightly.
  8. In a large bowl, combine cauliflower with greens.
  9. Add red onion, parsley, and optional chickpeas, feta, or nuts.
  10. Pour dressing over and toss gently.
  11. Serve warm or at room temperature.

Notes

  • Add roasted sweet potatoes for extra heartiness.
  • Use tahini dressing for a creamy variation.
  • Include pomegranate seeds for a sweet contrast.
  • Add grilled chicken or tofu for protein.
  • Refresh leftovers with extra lemon juice before serving.

Nutrition

Find it online: https://thefamilycooking.com/roasted-cauliflower-salad-2/