• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Kathy's Vegan Kitchen
  • Recipes
  • Categories
    • Vegan Entrees
    • Breakfast
    • Sandwiches
    • Small Bites
    • Vegan Desserts
    • Sauces, Dips & Dressings
    • Vegan Sides
    • Soups
    • Salads
    • How-To
    • Our Vegan Life
  • Vegan Reviews
    • Best Vegan Meal Delivery Service
    • Purple Carrot Review
    • Veestro Review
    • Fresh N’ Lean Review
  • About
  • TOP 50 EBOOK
    • Email
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • ABOUT
  • RECIPES
  • SUBSCRIBE!
  • COOKBOOK
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • ABOUT
    • RECIPES
    • SUBSCRIBE!
    • COOKBOOK
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home / Recipes / Vegan Salads

    Roasted Cauliflower Salad

    Published: Jul 29, 2021 · Modified: May 28, 2023 by Kathy Carmichael · This post may contain affiliate links.

    272 shares
    • Share
    • Tweet
    Jump to Recipe Print Recipe

    Roasted cauliflower salad

    Although I love all vegetables, cauliflower has a special place in my heart. Without a doubt, cauliflower versatility transformed my vegan cooking. So, tonight I decided to make a roasted cauliflower salad loaded with savory favorites. I love cauliflower because I can roast, grill, saute, mash, blend it or serve it raw. In addition, cauliflower, although plain in appearance, transforms when added to any dish. And tonight, I'm making a roasted cauliflower salad recipe served warm and drizzled with tahini dressing.  

    When I roast cauliflower, I prefer my cauliflower al dente, so it still has a little crunch on the outside. I also want the cauliflower to absorb the spices I chose for this Mediterranean-themed salad.  

    Because I plan to use a tahini dressing for this salad, I selected savory ingredients for the cauliflower salad.

    How to cut and prepare cauliflower

    img_1842

    First, remove the cauliflower core by flipping the cauliflower stem side up. Then, using a sharp knife, carefully remove the leave and core. 

    img_1843

    Next, flip the cauliflower over, stem up, and cut the cauliflower into steaks before cutting it into florets. 

    img_1845

    This process, for instance, makes it easier to get the same sized cauliflower florets, so they cook evenly when roasted. 

    How to roast cauliflower for roasted cauliflower salad

    To save time doing dishes, roast all the roasted ingredients in one pan. Once the cauliflower is cut into florets,  slice the red onion, then combine the two in a bowl to season them together before roasting in the oven. 

    Cauliflower Recipe

    Next, I prepare the seasoned chickpeas in a separate bowl. Since the cauliflower and onions take twice as long to roast, leave a space on the pan to add the chickpeas to roast halfway through cooking the cauliflower and onions.

    Now, all the roasted ingredients are done at the same time using one pan. 

    seasoned chickpeas cauliflower salad

    How to prepare quinoa perfectly every time! 

    I love quinoa, especially red quinoa!  Quinoa contains all nine essential amino acids, which makes it a complete protein. It is also a great wheat-free alternative to grains. Without a doubt, this is my favorite SUPERFOOD, and when people ask where do I get my protein, I say QUINOA! 

    As you can tell from many of my previous posts, I cook quinoa a lot. And although quinoa is easy to cook, for some reason, a lot of people struggle. So, here is a simply perfect way to cook quinoa without any fancy directions.  

    Sometimes, I think maybe we overthink the easiest of recipes, and that's why we make a mistake. 

    First and foremost, rinse quinoa before cooking.

    Like lentils, which also require rinsing, quinoa sometimes has debris that needs to be washed away. The measurements, though simple to remember, are 1 part quinoa, 2 parts water.

    Secondly, add the quinoa and the water together in the pan BEFORE heating the water. Finally, stir the water and quinoa together, add a small salt amount, and bring to a boil. 

     

    Once boiling, cover and reduce to simmer, and cook for 15 minutes! Yep, 15 minutes; that's it. Remove from the heat, and then leave for 5 minutes covered. When you remove the top of the pan, you will have perfectly cooked quinoa. Now, fluff with a fork, and use immediately, or you can refrigerate until ready to use. 

    What greens go into roasted cauliflower salad?

    Cold ingredients cauliflower

    I'm a huge kale fan, so of course, that is my first choice in greens. But, a variety of greens work perfectly well for this cauliflower salad recipe. Spinach, for example, works well, as does arugula if you want a more peppery blend. If you enjoy lettuce, I would also suggest a heartier Romaine lettuce. Regardless of which greens you choose as the base, I also add fresh parsley. 

    Today, however, I chose Romain lettuce for my roasted cauliflower salad recipe. 

    Parsley adds a fresh brightens and balances savory dishes. Although mildly bitter, when pairs with lemon juice in the dressing, it makes the whole salad taste fabulous. 

    Dressing the roasted cauliflower salad recipe

    This recipe is unique even though I tahini for my Oil-Free Baked Falafel Salad with Lemony Tahini Dressing.

    Instead of using my typical tahini dressing, I add apple cider vinegar to add tang!  My new version of tahini dressing, with added acidity, is perfect for any salad!  

    And you can make the dressing ahead in a high-speed blender and use it when ready. Without a doubt, this dressing is on my new favorites list. 

    Tahini dressing ingredients

    Tips

    • Another helpful hint about making any dressing using tahini is to add the tahini LAST! Then, the tahini won't stick in the bottom of the blender cup. Since I appreciate any cooking tips, I thought you might appreciate this one.
    • Or, run hot water through the blender container before adding any sticky ingredients. 
    • Prepare the quinoa while the cauliflower and other ingredients roast, remove frot, heat, and fluff, and keep the top on the pan to keep the quinoa warm. 
    • Use a citrus squeezer or juicer when juicing lemons into a dressing to prevent seeds from getting into the dressing.
    • Dress individual salads; the dressing should be drizzled, not tossed, as the earthy flavors from the other ingredients don't require much dressing.  

    tahini dressing

    Another suggestion is to add the dressing to a squeeze-type bottle to drizzle over the salad instead of pouring it. The flavors complement the salad ingredients but shouldn't be drowning in dressing. A little goes a long way. 

    Roasted cauliflower salad recipe

    When I serve the salad, arrange the ingredients on top of the quinoa, or serve it tossed together. Again, this is a preference. However, you enjoy your salad, serve it accordingly. 

    Salad with cauliflower

    Even though I served roasted cauliflower salad half cold and half warm, the salad is just as fabulous cold. As a result, leftovers for lunch are a must! In fact, I like it better the next day to take to work. Whenever I make dinner, I always think about lunch the next day.

    Regardless if you eat your salads at dinner, lunch, or even breakfast, enjoy a variety! Remember, greens are nutrient-dense; the more you eat, the better. Creative salad preparation makes meals easy to make and take on the go.

    cauliflower served

    If you love salads, give these salads a try. All these salads travel well. 

    • Vegan Waldorf Salad
    • Vegan Rainbow Salad
    • Quinoa Greek Salad with OMG Oil-Free Dressing
    • Kale Harvest Salad with Skinny Roasted Pumpkin Vinaigrette
    • Vegan Caesar Salad
    • The Good Earth Kale Salad
    • Buffalo Cauliflower Salad with Cashew Ranch Dressing
    • Vegan Chicken Salad
    • Chickpea Tuna Salad
    • Fattoush Salad
    • Healthy Lentil Fattoush Salad

    📖 Recipe

    Roasted cauliflower salad

    Roasted Cauliflower Salad

    Kathy Carmichael
    Seasoned roasted cauliflower, chickpeas, and red onion arranged on a bed of Romaine lettuce, quinoa, and parsley mixed with raw vegetables and drizzled with a tangy tahini dressing. Add some cooked lentils for an added savory flavor and protein. Try this savory salad masterpiece.
    4.67 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Course Salad
    Cuisine Mediterranean
    Servings 4 servings
    Calories 324 kcal

    Ingredients
      

    • 1 head cauliflower cored and cut in florets
    • 1 small red onion sliced thin
    • 1 15 ounces can chickpeas rinsed and drained
    • 1 Tablespoon cumin
    • 1 Tablespoon Turmeric
    • 2 teaspoons smoked paprika
    • 2 teaspoons coriander
    • 1 teaspoon garlic powder
    • 1 teaspoon sea salt
    • 1 bunch Romaine lettuce kale or greens of choice, chopped
    • 1 English cucumber cut into bite-sized pieces
    • 6 baby bell peppers cut into bite-sized rings
    • 5 radishes sliced thin
    • 1 cup grape tomatoes sliced in half
    • 1 cup fresh parsley chopped

    Dressing

    • ⅓ cup tahini
    • ⅓ cup water plus 2 Tablespoons
    • ¼ cup apple cider vinegar
    • juice of 1 ½ lemon
    • 2 cloves garlic minced
    • ½ teaspoon cayenne pepper
    • ½ teaspoon sea salt

    Instructions
     

    ROASTED CAULIFLOWER/ONIONS/CHICKPEAS

    • Core and cut cauliflower into florets
    • Slice onion into slices
    • Drain and rinse chickpeas
    • Pre-heat oven to 400 degrees
    • Mix all seasonings in a small bowl
    • Combine cauliflower and onion in a bowl and sprinkle with half the seasoning; toss.
    • In a separate bowl, put chickpeas and season with remaining seasoning; toss
    • Using a baking sheet lined with a silicone baking mat or parchment paper, make a single layer of cauliflower and onions, leaving space on ¼ of the baking sheets.
    • Bake cauliflower/onions for 20 minutes
    • Remove from the oven and toss cauliflower and onion with a spatula
    • Then, add the seasoned chickpeas on the ¼ of the pan
    • Return the pan to the oven and cook cauliflower, onions, and chickpeas for another 20 minutes.

    QUINOA

    • Rinse quinoa
    • Combine 2 cups water and 1 cup quinoa
    • Add a small amount of salt
    • Bring to a boil
    • Reduce heat to simmer and cover
    • Simmer for 15 minutes
    • Remove from heat and let sit covered for 5 minutes
    • Fluff with a fork

    SALAD

    • In the meantime, chop and wash the lettuce, greens, and other vegetables
    • Remove stems and chop the parsley

    DRESSING

    • Add all ingredients to a blender cup
    • Add tahini last to prevent it from sticking in the bottom of the blender
    • Blend on high until smooth
    • Transfer to a container (preferably a squeeze bottle)

    SERVING

    • Begin with the chopped greens as the base.
    • Add the cooled quinoa on top of the center of the greens
    • Add roasted cauliflower, onions, and chickpeas on top of the quinoa
    • Arrange the raw vegetables around the quinoa, cauliflower, chickpeas and onions
    • Then, drizzle with dressing
    • Toss or enjoy separated in the bowl.
    • Enjoy!

    Notes

    Tips

    • Another helpful hint about making any dressing using tahini is to add the tahini LAST! Then, the tahini won't stick in the bottom of the blender cup. Since I appreciate any cooking tips, I thought you might appreciate this one.
    • Or, run hot water through the blender container before adding any sticky ingredients. 
    • Prepare the quinoa while the cauliflower and other ingredients roast, remove frot, heat, and fluff, and keep the top on the pan to keep the quinoa warm. 
    • Use a citrus squeezer or juicer when juicing lemons into a dressing to prevent seeds from getting into the dressing.
    • Dress individual salads; the dressing should be drizzled, not tossed, as the earthy flavors from the other ingredients don't require much dressing.  

    Nutrition

    Calories: 324kcalCarbohydrates: 41gProtein: 15gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gSodium: 1260mgPotassium: 1233mgFiber: 13gSugar: 8gVitamin A: 3640IUVitamin C: 155mgCalcium: 172mgIron: 6mg
    Tried our recipe?Let us know how it was!
    Kathy Carmichael

    Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

    www.kathysvegankitchen.com/about-me/

    Get FREE Recipes In Your Inbox :)

    I'll Send You New Recipes When I Post!

    Invalid email address
    We promise not to spam you. You can unsubscribe at any time.
    Free Recipes On The Way! :)- Kathy

    More Vegan Salads

    • Thai noodle salad
      Vegan Thai Noodle Salad
    • Cold Green Bean Salad
    • zucchini noodle salad recipe
      Fresh Summer Zucchini Noodle Salad
    • Summer Couscous Salad Recipe
      Summer Couscous Salad Recipe

    Reader Interactions

    Comments

    No Comments

    4.67 from 3 votes (3 ratings without comment)

    Did you make this recipe? Leave a reply below! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Kathy! I love creating delicious whole foods plant-based recipes. I believe what we eat & how we live determines our health & the preservation of our planet!

    More about me →

    Light and Delicious Vegan Spring Food Recipes

    • vegan tuna pasat salad recipe
      Vegan Tuna Pasta Salad
    • chickpea burger recipe
      Chickpea Burger
    • Watermelon quinoa salad recipe
      Watermelon Quinoa Salad
    • BEET BURGER
      Vegan Beet Burger Recipe
    • carrot dog recipe
      Carrot Dogs
    • miso mushrooms
      Miso Glazed Mushrooms

    Top 50 Recipes Cookbook

    Popular Vegan Dishes

    • vegans tir fry recipe
      The Best Vegan Stir Fry
    • mango salad
      Simple Mango Kale Salad
    • lentil meatloaf
      The Best Vegan Meatloaf
    • vegan chicken salad
      Best Vegan Chicken Salad
    • easy bean salad recipe
      Bean Salad With Oil Free Dressing
    • vegan drunken noodles recipe
      Easy Vegan Drunken Noodles

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions
    • Accessibility Statement
    • Affiliate Policy

    Cookbook

    • My Top 50 Recipe Cookbook!

    Contact

    • Contact
    • About Me
    • Work With Me

    As an Amazon Associate I earn from qualifying purchases. Made with ♥️ in Arizona.

    Copyright © Kathy's Vegan Kitchen :)

    272 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.