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Healthy Roasted Cauliflower Salad
If you’re looking for a fresh, flavorful, and nutrient-packed dish, this Healthy Roasted Cauliflower Salad will quickly become one of your go-to recipes. With tender roasted cauliflower, crisp vegetables, protein-rich chickpeas, and a zesty lemon Dijon dressing, it’s the perfect balance of taste and nutrition. Whether you enjoy it for lunch, dinner, or as a meal prep option, this wholesome salad is a healthy choice that doesn’t compromise on flavor.
Why You’ll Love This Roasted Cauliflower Salad
Cauliflower is a powerhouse vegetable. It’s low in calories, high in fiber, and packed with antioxidants that support overall health. When roasted, it takes on a slightly nutty, caramelized flavor that transforms it from a simple veggie into the star of your meal. Combined with fresh cucumber, juicy cherry tomatoes, and crunchy red onion, this salad delivers both taste and texture.
Adding chickpeas not only boosts the protein content but also makes the salad more filling and satisfying. Toss everything in a homemade lemon-Dijon dressing, and you’ll have a vibrant, Mediterranean-inspired dish that works for any occasion.
This salad is also budget-friendly, with a cost of around \$2.80 per serving, making it an excellent option for healthy eating on a budget.
Healthy Roasted Cauliflower Salad
A nutrient-packed roasted cauliflower salad with fresh vegetables, chickpeas, and a zesty lemon-Dijon dressing. Perfect as a light meal or side dish.
Equipment
- Cutting Board – for chopping cauliflower, cucumber, onion, and herbs
- Chef’s knife – to cut vegetables evenly
- Large mixing bowl – to combine the salad ingredients
- Small bowl or jar – for whisking or shaking the dressing
- Baking sheet (sheet pan) – to roast the cauliflower
- Parchment paper (optional) – for easier cleanup and to prevent sticking
- Measuring spoons & cups – for oil, spices, and dressing ingredients
- Whisk or fork – to mix the dressing
- Serving Bowl – to present the salad nicely
- Salad Spinner - handy if you wash fresh herbs
Ingredients
- 1 Medium Head cauliflower cut into florets
- 2 tbsp olive oil Extra Virgin
- 1 tsp Smoked Paprika or regular paprika
- ½ tsp Garlic Powder
- - Salt & pepper to taste
- 1 cup Cherry Tomatoes halved
- 1 small Cucumber diced
- ¼ Red Onion thinly sliced
- ½ cup Chickpeas roasted or canned, drained and rinsed
- ¼ cup Fresh Parsley chopped
- 2 tbsp Toasted almonds or pumpkin seeds optional for crunch
- ¼ cup Feta Cheese or vegan alternative optional
- ==For the Dressing==
- 3 tbsp Extra Virgin Olive Oil
- 2 tbsp Lemon Juice or apple cider vinegar
- 1 tsp Dijon mustard
- 1` tsp Honey or Maple syrup
- - Salt & pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss cauliflower florets with olive oil, paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until golden and tender.
- In a large salad bowl, combine cherry tomatoes, cucumber, red onion, chickpeas, and parsley.
- Whisk together olive oil, lemon juice, Dijon, honey, salt, and pepper for the dressing.
- Add roasted cauliflower to the salad bowl, drizzle with dressing, and toss gently.
- Top with feta and nuts/seeds before serving.
Notes
Best enjoyed fresh but keeps up to 3 days refrigerated.
- Store dressing separately if prepping ahead.
- Make it vegan by skipping feta or using a dairy-free alternative. Calories: 240 kcal
Protein: 7 g
Carbohydrates: 21 g
Fiber: 6 g
Fat: 14 g
- Store dressing separately if prepping ahead.
- Make it vegan by skipping feta or using a dairy-free alternative. Calories: 240 kcal
Protein: 7 g
Carbohydrates: 21 g
Fiber: 6 g
Fat: 14 g
Nutrition
Calories: 240kcal
Tried this recipe?Let us know how it was!
Nutrition Benefits
This roasted cauliflower salad is as nourishing as it is delicious. Each serving provides:
High fiber from cauliflower, chickpeas, and vegetables, supporting digestion and fullness
Plant-based protein from chickpeas keeps you energized.
Heart-healthy fats from olive oil and nuts or seeds
Antioxidants from colorful veggies help reduce inflammation
With only about 240 calories per serving, this salad makes a light yet satisfying meal or side dish.
Tips and Variations
Make it vegan by omitting the feta or using a dairy-free substitute.
Add more protein by topping with grilled chicken or salmon.
Spice it up with a pinch of cayenne pepper or chili flakes on the cauliflower.
Meal prep – This salad lasts up to 3 days in the fridge. Store the dressing separately to keep the veggies crisp.
Why This Recipe Fits a Healthy Lifestyle
Eating healthy doesn’t have to be complicated or boring. Recipes like this roasted cauliflower salad show that you can enjoy real, whole foods packed with flavor while supporting your wellness goals. It’s quick, affordable, and nourishing—making it a perfect addition to your clean eating meal plan.
Whether you’re trying to eat more plant-based meals, reduce processed foods, or simply add more vegetables to your diet, this recipe checks all the boxes. Plus, it’s versatile enough to serve as a light main dish, a side at dinner, or a portable lunch for busy days.
Final Thoughts
This Healthy Roasted Cauliflower Salad is more than just a side dish—it’s a colorful, wholesome, and satisfying meal option that proves eating well can be delicious. With fresh vegetables, roasted cauliflower, and a zesty dressing, it’s a recipe you’ll come back to again and again.
Ready to give it a try? Head to your kitchen, roast up some cauliflower, and enjoy this flavorful salad today!
Cutting board – for chopping cauliflower, cucumber, onion, and herbs
Chef’s knife – to cut vegetables evenly
Large mixing bowl – to combine the salad ingredients
Small bowl or jar – for whisking or shaking the dressing
Baking sheet (sheet pan) – to roast the cauliflower
Parchment paper (optional) – for easier cleanup and to prevent sticking
Measuring spoons & cups – for oil, spices, and dressing ingredients
Whisk or fork – to mix the dressing
Serving bowl – to present the salad nicely
Healthy Roasted Cauliflower Salad FAQs
Yes! This salad is great for meal prep. You can roast the cauliflower and chop the vegetables in advance. Store the dressing separately and toss everything together just before serving to keep the salad fresh and crisp.
This salad will keep well for up to 3 days in an airtight container in the refrigerator. For best results, store the dressing separately and add it when ready to eat.
If you’re dairy-free or vegan, you can skip the feta cheese or use a vegan feta alternative. You can also try crumbled goat cheese or even a sprinkle of nutritional yeast for a cheesy flavor.
Absolutely! While the chickpeas already provide plant-based protein, you can add grilled chicken, salmon, or shrimp for extra protein. This makes the salad a more filling main course.
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