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