roasted cauliflower salad

Super simple and delicious crispy Air Fryer cauliflower! Thanks to the Air Fryer, you can easily and quickly make tasty cauliflower with just a handful of ingredients in no time.

Air Fryer Cauliflower

cauliflower

olive oil

turmeric

½ teaspoon smoked paprika

salt

black pepper

Drizzle the cauliflower florets with olive oil, then toss with turmeric, smoked paprika, salt, and pepper so that they&#039;re well coated in the seasoning.

Roast in the Air Fryer at 390°F (200°C) for around 15 minutes flipping halfway through.

When the air frying process is done, remove from the air fryer basket and serve on a plate. It can be enjoyed either warm or cold.

From his famous cookbook &quot;Jerusalem&quot;, this salad is classic Ottolenghi: simple but a unique combination, and 100% yum. If you only try one cauliflower salad in your life, make it this one!Handy related recipes: How to cut cauliflower florets quickly &amp; neatly, and Roasted Cauliflower.

Yotam Ottolenghi's Cauliflower Salad

tbsp extra virgin olive oil

salt and pepper

celery

hazelnuts (, raw, skin on)

pomegranate (, seeds only (~1/3 cup))

parsley leaves

cinnamon powder ((Note 2))

allspice ((Note 2))

tbsp sherry vinegar

Preheat oven to 220°C/425°F (200°C fan).

Toss cauliflower with oil, salt and pepper. Spread on tray, roast 20 minutes, turn, then roast for a further 5 to 10 minutes until the edges are golden brown and the cauliflower is cooked through. Don&#039;t let it get overcooked, sad and soggy!

Transfer to bowl and let cool for 20 minutes.

Roast Cauliflower:

Turn oven down to 160°C/320°F (140°C fan). Spread hazelnuts on tray then roast for 5 minutes until they smell amazing.

Cool slightly, then roughly chop (most skin will naturally fall off).

Toast Hazelnuts:

Place hazelnuts, parsley and celery into the bowl. Sprinkle over cinnamon, allspice, salt and pepper. Drizzle with olive oil, maply syrup and vinegar. Toss gently with hands or rubber spatula.

Plate up: Taste, add more salt or pepper if needed. Transfer to serving bowl. Scatter over pomegranates. Serve at room temperature.

Salad:

This roasted cauliflower and lentil salad with tahini dressing is nutritious, filling, and works great as a light lunch or dinner. Vegan and gluten-free.

Roasted Cauliflower Lentil Salad

dry black (belgua) lentils, rinsed

head of cauliflower, cut into 1-2 inch florets

cumin

cinnamon

garlic powder

cayenne

sea salt & ground pepper, to taste

Tablespoons tahini

juice lemons (about 3-4 Tablespoons)

maple syrup

medjool dates, pitted and chopped

red onion, chopped

spinach

In a saucepan, combine the lentils with 2 cups of water and bring to a boil. Simmer over moderate heat until tender, about 20 minutes. Drain well and let cool.

Place cauliflower, oil and spices (cumin, cinnamon, garlic powder, cayenne, salt and pepper) into a large bowl and toss. Spread mixture on a large baking sheet or stone and roast for 20 minutes or until the cauliflower has browned and become tender. Be sure to toss the cauliflower at least once while roasting.

In a bowl, whisk the tahini with the lemon juice, maple syrup, and 2 Tablespoons of water until smooth. Add the lentils and season with salt and pepper; toss to coat. Add roasted cauliflower into the bowl. Then add your dates, red onion and spinach. Toss the salad a bit, plate and serve.

Made this tonight and it was so delicious! Love the taste of roasted cauliflower. Next time I will try to make it in more quantity. Thanks, Brittany!

So delicious!  I do have a quick question. Is the final amount of lentils supposed to be one cup cooked? As you know, 1 cup dried lentils cooks out to far more than one cup of lentils?  Felt like a lot of lentils in this. TIA

Yes it just feels like the tahini dressing gets lost in too many lentils. Next time I’ll use 1cup cooked with the yummy dressing. Thx!

Very good! Lots of flavors with all that lemon juice and those spices! Yum! It makes a nice change from the salads I have been eating lately.

Perfect as it is as a side dish, but I am thinking: Butternut squash, cherry tomatoes, avocado, feta cheese, pecans or sunflower seeds to add in and make it into a main dish. Actually, it feels like absolutely everything would taste great once coated with that dressing! Thank you!

This satisfying vegetarian salad recipe features warm whole grains, roasted cauliflower, fresh greens and bold Mediterranean flavors. It packs well for lunch, too! Recipe yields 4 hearty salads.

Roasted Cauliflower and Farro Salad with Feta and Avocado

cauliflower (about 2 pounds), cut into bite-sized florets

red pepper flakes (scale back

fine sea salt

farro,

garlic, pressed

oil-packed sun-dried tomatoes,

feta (about 2 ounces)

lemon juice

black pepper,

avocado, sliced into thin strips

leafy greens (spring greens, spinach, arugula kale

To roast the cauliflower: Preheat the oven to 425 degrees Fahrenheit. Toss the cauliflower florets with the olive oil, red pepper flakes and salt, and arrange it in an even layer across the pan. Roast for 25 to 35 minutes, tossing halfway, until the cauliflower is tender and deeply golden on the edges.

To cook the farro: In a medium saucepan, combine the rinsed farro with at least three cups water (enough water to cover the farro by a couple of inches). Bring the water to a boil, then reduce the heat to a gentle simmer, and cook until the farro is tender to the bite but still pleasantly chewy. (Pearled farro will take around 15 minutes; unprocessed farro will take 25 to 40 minutes.) Drain off the excess water and mix in the olive oil, garlic and salt. Set aside.

In a large serving bowl, toss together the roasted cauliflower, cooked farro, olives, sun-dried tomatoes, feta and lemon juice. Taste and season with additional salt and pepper if necessary.

Divide the avocado and greens between four dinner plates. Top with a generous amount of the cauliflower and farro salad. Finish the plates with an extra squeeze of lemon juice or drizzle of olive oil, if desired. Serve promptly.

OMG!! I made this salad last night and I do not believe there is a recipe from my vast collection that I enjoyed more.  I had never even heard of farro before, but there it was, on the shelf at my favourite grocery store!  The soft chewiness  of the garlic flavoured farro with the roasted cauliflower, sun dried tomatoes and kalamata olives was divine.  The feta and buttery avocado was the perfect finish to a stunning recipe.  I can't t wait to make it for my friends!

Delicious!! I made a few changes: I omitted the feta. My salad base included red bell peppers, cucumbers and red cabbage. Not wanting to have raw garlic breath, I added the garlic as the farro was cooking. I added chopped raw almonds on top and a little homemade balsamic vinaigrette. Yummy! Thanks for this wonderfully inventive salad!

Made this for dinner tonight....it was amazing!     Added some chopped onion and a mix of pepitas &amp; sunflower kernels that I toasted.    I chose a combo of arugula and fresh spinach for my greens.
Will make this one often!

Both my husband and 24 year old son were leery when they came to the dinner table but said it was way better than they expected and would be happy to have it again. SCORE! Thanks for your wonderful recipes!!!!

Off the charts for deliciousness and uniqueness!  I get so bored with salads, but this is a keeper!  Only change: I had no olives, so I used about 1/4 cup of Trader Joe’s olive tapenade.  Perfecto.

My daughter shared this recipe with me. Delicious! Such a nice combination of flavors! Comes together quickly too. Nice complete meal for a weeknight.

Oh, man, this was SERIOUSLY delicious. I will absolutely make this again. The flavors and textures were amazing, and even though it's winter, this was a great way to get in a salad. It tasted cozy and yet sophisticated, somehow! Thanks so much!

I love your definition of salad!  Seriously, all your recipes have been amazing, and I really just wish I could thank you.  I feel that you have given me a personal gift by sharing all of this knowledge.  I am having fun and helping my whole household eat delicious, healthy meals.  THANK YOU!

Love this recipe, it has become a favourite and I have made it several times now!

Wonderful salad! I made it with half broccoli and half cauliflower. Didn't manage to find decent avocados, but didn't miss them. Used red wine vinegar instead of lemon. Will definitely make this again and again in multiple variations!

This was delicious! I am so glad I discovered your blog - I make your recipes all the time and my family loves them. I have recently discovered farro and it is now one of my favorite grains. The only change I made was to throw the whole garlic cloves in with the farro while it cooked. Then I mashed them up and added them to the final dish. I don't love raw garlic and usually do a quick roast in a skillet before using it. Cooking it in the boiling water was an easy solution.

I've made this a few times and it's delicious. I recommend adding parsley - it complements the flavors perfectly. Thanks!

loved the cauliflower and farro recipe. My first with farro

Hi! I love this recipe! I will make this again and again. I'm not a fan of olives or feta, so I substituted figs and goat cheese, respectively. The goat cheese with the guac makes it creamy and delicious. I also added toasted pine nuts. Crazy yummy! Thank you!

This was an easy and delicious salad!  This is the epitome of a Mediterranean vegetarian dish that is filling, flavorful, and easy to make.  It keeps very well.  This is definitely a "keeper" recipe that I will use again and again.  The farro was superb!

Wasn’t sure where to get Farro from in my local supermarket so substituted pearl barley instead. Was delicious!!

This was super yummy! I used broccoli as that's what I had on hand and it was good but I think cauliflower as per the original recipe would be better. I served over greens but didn't have avocado and I didn't miss it, it was delicious and filling and hearty without. I also added a small can of rinsed chickpeas for protein. Thanks for the recipe!

Another wonderful meal. I was way out of my comfort zone with this one, but I'm so glad I tried it. I never thought I would enjoy cauliflower!  Ive never heard of farro and I thought it was yummier than rice. Im think of using it for the base of your veg red curry next time I make that. I also added pepitas and they added just the right crunch. Thank you!

This was so good! I made it for my very meat loving father-in-law and my husband and the both raved over it. I wanted to increase the protein a little so instead of 3 cups of water, I used 4 cups water and added 1/3 cup dried green lentils with the farro. I only had dried sun dried tomatoes, so I chopped those and stirred them in to the farro during the last few minutes of cook time. I love roasted onions so sliced 1/2 onion and tossed it with the cauliflower to roast. 

It went together so easily. A great weeknight or any night meal

Yum. 
Ymyumyumyum. Loved this so much. Will try it with some of the variations you mentioned!

This Cauliflower Salad with Creamy Tahini Dressing combines roasted cauliflower &amp; chickpeas with fluffy quinoa and creamy avocados. It’s a healthy, protein-packed salad that can be made ahead of time. 

Cauliflower Salad with Roasted Chickpeas &amp; Quinoa

Bob’s Red Mill Quinoa

avocado (cubed)

Tablespoons chopped fresh parsley (to garnish)

chickpeas

paprika

onion powder

Salt and pepper (to taste)

tahini

garlic (grated

water (if needed)

Heat oven to 450°F.

Combine cauliflower, chickpeas and spices in a large bowl. Toss to combine.

Spread out evenly on baking sheet, and season with salt and pepper.

Bake 20-25 minutes, until the cauliflower begins to char and chickpeas are crispy. Set aside to cool slightly.

Whisk together tahini, lemon juice, garlic, maple syrup.  Add extra water if needed to thin. Taste and season with salt and pepper.

Combine cauliflower-chickpea mixture with cooked quinoa. Top with avocado and parsley. Drizzle with tahini dressing and toss gently to combine.

Tahini Dressing:

Warm Winter Salad - a hearty, Middle Eastern salad made on a sheet pan with roasted cauliflower, carrots, fennel and chickpeas, topped with wilting spinach, drizzled with Everyday Tahini Sauce and sprinkled with fresh dill and Dukkah. Vegan and Gluten-free.

Warm Winter Salad

cauliflower,

carrots (or parsnips), peeled and cut into 1 inch thick pieces

fennel bulb,

red onion, sliced ito 1/2 inch wedges

can chickpeas chickpeas

garlic cloves, garlic

coriander

sumac (optional, but tasty)

cracked pepper

lemon

baby spinach

Everyday Tahini Sauce (thin out with a little water, to make it more like a dressing)

Dukkah (or a 2 tablespoons Zaatar)

dill

Aleppo chili flakes

Place the cauliflower florets, carrots, fennel, onion and chickpeas in a EXTRA large bowl. Toss with the olive oil, minced garlic, coriander, salt, pepper and lemon zest. Toss well.

Place in a single layer on one or two, parchement lined sheet pans. Bake  for 15 minutes, then toss veggies and rotate pans, bake 10-15 minutes more until cauliflower is tender, and edges crispy.

Make the Everyday Tahini Sauce and the Dukkah.

If serving on the sheet pan, move all the veggies onto one pan. Spread around evenly. Top with the baby spinach, drizzle the tahini sauce over top (diagonally is nice) and sprinkle with the Dukkah. Squeeze with a little lemon.

Garnish with the fresh dill and Chili flakes.

I like this strange salad.  I had Dukkah, didn't use dill, but will add fresh dill to the left-overs for sure.  The daily tahini sauce was very good, but this salad could take just about any dressing.  Thanks for the inspiration.

I made this tonight for dinner and I absolutely loved it! The tahini sauce and dukkah really make this dish. One question, how do you say dukkah? Like a ducka or dooka?

Absolutely delicious! Thank you so much for this wonderful recipe- easy to make, super healthy and amazing flavours! Every recipe I make of yours is so good- I am super grateful to you for providing them. I often make your sheet pan ratatouille and I will be making this one frequently too. I have never used fennel before as I was never quite sure what to do with it- so good- can't believe I've been missing out on it for all these years!  The tahini sauce was perfect with this. Thanks again.

LOVED this recipe!  Had to punt with the ingredients on hand since we are under 'Shelter In Place' order at the moment.  I had no fennel but did have the parsnips so used them and the carrots.   Had a packaged of chopped cauliflower, so added it after the first 15 minutes of cooking.  Added some kale leaves to the last 5-7 minutes of cooking b/c I needed to use them.  The tahini dressing was off the charts, especially with a big dash of hot sauce.  Will make this again!  Family loved it too.  Keep the awesome recipes coming!  Thanks you Sylvia!

I love this salad, Sylvia.  It is one of my all time favorites.  Just made it for the second time tonight.  Subbed arugula for the spinach because that's what I had in the fridge.  Equally yummy.  Plan to make it again in a week as we have snow in the forecast here in west Michigan for Monday, May 11th.  Brr rrr.

Excellent!!! I had to substitute a few veggies bc I used what I had, cauliflower, butternut squash, red onions. Chickpeas and spinach. It was wonderful!!!  Thank you for all the great recipes... per doc I needed to change by diet and your recipes make it so easy and tasty!!!!

Roast in the Air Fryer at 390°F (200°C) for around 15 minutes flipping every 3 minutes.

Purple Cauliflower Salad (Sicilian Style!) with kalamata olives, capers, grains parsley scallions and pickled onions. This vegan healthy salad is easy to make and keeps for several days, perfect for meal prep!

Purple Cauliflower Salad- Sicilian Style

cauliflower, purple if possible

—–

grain- black rice, quinoa, freekah, farro, etc….

scallions, sliced

kalamata olives

capers

Italian parsley, chopped

red wine vinegar

garlic,

pepper

Set grains to cook on the stove. Cook and cool to room temp.

Cut cauliflower into bite-sized florets, lightly toss in olive oil, salt and lemon zest. Spread out on a parchment-lined baking sheet. Roast 25 minutes, or until fork-tender, turning halfway through. Let cool.

Make the dressing, whisking all in a bowl.

Feel free to toss salad ingredients the dressing in a bowl or layer them in a shallow bowl. If layering, start wth the grain, add the cauliflower, olives, capers, scallions, parsley, pickled onions, optional almonds/pecorino and sprinkle with chili flakes.

Made this last weekend and it was a huge hit. So beautiful and delicious! Such an easy recipe- thanks!

Eating the leftovers for lunch today and have to say, this just made my whole day. It gets even better as it sits. Awesome recipe!

Excellent salad- made it with regular white cauliflower as I cant find purple where I live. Flavors were stunning.

This is our new household favorite! We made it with black rice and threw in some sun-dried tomatoes for good measure and it was absolutely delicious.

My family (with kids 7 and 9) really loved this.  Added all the extras listed above. Used quinoa and a large head of cauliflower. Husband added aleppo pepper. We’ll be making it again.

Beautiful AND delicious!  And my kid liked it so bonus.  :)

This is beyond fabulous.  One of the best recipes of yours that I've tasted and that's a high bar. Thank you so much!

Oh yeah, baby!  ThIs was incredible.  Too bad I can’t give more than 5 stars.

We grew a purple cauliflower in our garden!! It was beautiful but I had no idea what to do with it, until I came upon your recipe. We have a new baby at home so I've also been trying to incorporate more barley and brown rice into my diet and barley worked great in this and I'm sure brown rice would too. I had some probiotic lemon olives instead of kalamata and they added a nice touch. I also added the young tender leaves from around the cauliflower to the salad as well as all the little crumbles/rice that are left on the cutting board after cutting into florets went in the salad raw. The juxtaposition of the bright purple incredibly fresh and sweet raw cauliflower and the deeper purple rich roasted florets was incredible. I omitted salt completely until serving and it was the hit of our bbq!! I wish I could add pictures here...Thanks for the recipe, your website is a great find.

This Roasted Cauliflower Salad is influenced by the vibrant flavors of the Mediterranean. Oven-roasted cauliflower, spiced chickpeas, and sweet and tangy fruits combined into a warming side or appetizer. Vegan, Gluten-Free.

Roasted Cauliflower Salad with Crispy Chickpeas

Red Onion (cut into ½” slices)

smoked paprika

garlic powder (divided)

olive oil (divided)

drippy tahini

water

Medjool dates (chopped)

olives*

flat-leaf parsley

Prep: Preheat the oven to 425F and grease or line a large baking sheet. Place the chickpeas on a clean kitchen towel and pat dry; set aside.

Vegetable Prep: Add the cauliflower and red onion to a large bowl and add the smoked paprika, cumin, 1/2 teaspoon garlic powder and 1/2 teaspoon salt. Drizzle 1 1/2 tablespoons of oil over the veggies and mix well until evenly coated. Spread evenly across half of the baking sheet and set aside.

Chickpeas: Add the dry chickpeas to the same bowl (no need to rinse) along with the remaining 1/2 teaspoons of garlic powder and salt. Drizzle with the remaining oil and toss well. Spread evenly across the other half of the baking sheet.

Roast: Roast in the top rack of the oven for 20 minutes;. Flip the vegetables and toss the chickpeas, then return to the oven and bake for another 15 to 20 minutes.

Tahini Dressing: In the meantime, whisk the tahini, lemon juice, and salt together in a small bowl; the mixture will thicken. Continue to whisk the dressing and slowly add 3 tablespoons of water, until the dressing lightens in color and becomes pourable. Add more water to the dressing to thin as necessary. Set aside.

Assemble: Use a large spoon to spread half of the tahini dressing across the bottom of a large serving plate (or individual plates). Top the dressing with a thin layer of the roasted cauliflower and onion, then sprinkle the crispy chickpeas on top. Garnish the salad with the remaining dates, olives, and fresh parsley. Drizzle the remaining dressing on top.

Serve: Serve warm, or chilled if desired. Leftovers will keep in the fridge for up to 5 days.

Vibrant roasted cauliflower salad with parsley, pistachios, and Middle Eastern-inspired spices. A gorgeous, nourishing side for the holidays and beyond. Just 30 minutes required!

Vibrant Roasted Cauliflower Salad (Middle Eastern-Inspired)

red onion,

tsp cumin

tsp cardamom

tsp sea salt

lemon lemon

Tbsp lemon juice lemon

parsley

roasted pistachios, chopped ((we used salted))

pomegranate molasses

Preheat the oven to 425 degrees F (218 C).

On a large baking sheet, toss the cauliflower florets and onion wedges with the olive oil, cumin, cardamom, and salt. Spread into an even layer. Roast for 20-25 minutes, until the cauliflower is starting to get crispy on the edges.

Remove from the oven and transfer to a serving platter. Add the lemon zest, lemon juice, and maple syrup (starting with the lesser amount) and toss to coat. Taste and adjust, as needed, adding more maple syrup for sweetness or salt to taste.

Garnish with fresh parsley, chopped pistachios, and a drizzle of pomegranate molasses.

Best when fresh. Leftover salad will keep stored in a sealed container in the refrigerator for 2-3 days. Not freezer friendly.

https://www.youtube.com/watch?v=W3qCKsY_7k4

Vibrant roasted cauliflower salad with parsley, pistachios, and Middle Eastern-inspired spices. A gorgeous, nourishing side for the holidays and beyond. Just 30 minutes required!

Full Recipe: https://minimalistbaker.com/vibrant-roasted-cauliflower-salad-middle-eastern-inspired/
 
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Top 15 roasted cauliflower salad recipes from across the web

The most viewed roasted cauliflower salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Top 15 roasted cauliflower salad recipes from across the web

The most viewed roasted cauliflower salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Air Fryer Cauliflower

Yotam Ottolenghi's Cauliflower Sala...

Roasted Cauliflower Lentil Salad

Roasted Cauliflower and Farro Salad...

Cauliflower Salad with Roasted Chic...

Warm Winter Salad

Air Fryer Cauliflower

Air Fryer Cauliflower

Air Fryer Cauliflower

Purple Cauliflower Salad- Sicilian ...

Roasted Cauliflower Salad with Cris...

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The most viewed roasted cauliflower salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine