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
1Medium Head cauliflowercut into florets
2tbspolive oilExtra Virgin
1tspSmoked Paprikaor regular paprika
½tspGarlic Powder
- Salt & pepperto taste
1cupCherry Tomatoeshalved
1smallCucumberdiced
¼Red Onionthinly sliced
½cupChickpeasroasted or canned, drained and rinsed
¼cupFresh Parsleychopped
2tbspToasted almonds or pumpkin seedsoptional for crunch
¼cupFeta Cheese or vegan alternativeoptional
==For the Dressing==
3tbspExtra Virgin Olive Oil
2tbspLemon Juiceor apple cider vinegar
1tspDijon mustard
1`tspHoney or Maple syrup
- Salt & pepperto 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