Roasted Cauliflower Salad
Roasted cauliflower is a great treat, but have you ever tried it on a salad? This low carb roasted cauliflower salad is topped with a creamy honey mustard vinaigrette and topped with fresh vegetables, herbs, and goat cheese. This meal is filling, fresh, and so delicious you won’t believe it’s good for you!
Cauliflower and Chickpea Salad
I simplified a recipe I found online, reducing ingredients and adapting it to my preferences and I must say it’s a huge hit! This roasted cauliflower salad with tahini is a fantastic and filling meal fit for any occasion. Serve it up in big portions or make them smaller for a side dish worthy of any dinner table.
We love cauliflower around here (if you couldn’t tell) and have several wonderful cauliflower recipes available including my roasted cauliflower tacos and cauliflower gratin.
This one veggie has so much unleashed potential and takes on flavors wonderfully while keeping a crisp texture you can’t help but enjoy as you sink your teeth into it. Speaking of flavor, this roasted cauliflower is incredibly flavorful.
Made with a homemade honey mustard vinaigrette, mixed greens, cucumbers, and avocados, this salad has so many flavors, textures, and freshness in every bite you’ll be surprised by just how filling it can be!
- Cauliflower: You will need a head of cauliflower. Fresh white heads work great, but don’t be afraid to grab the colorful varieties as they’ll really help to make your dish POP with color!
- Chickpeas: Adding chickpeas into the salad will help to give us some incredible nutrients while adding that “something extra” to the dish acting as a meat replacement to keep this dish vegetarian friendly.
- Smoked paprika: Adding a wonderful flavor to and color to our seasoning mix is smoked paprika. You can find this in your store’s seasoning aisle and it really does have a smokey taste and great flavor. If you can’t find it, regular paprika will work but won’t have the same flavorful results.
- Goat cheese: You can use any crumbly cheese for your salad depending on preference like Feta or Bleu, but goat cheese offers a nice flavor that combines well with the other flavors present.
Honey Mustard Vinaigrette
- Dijon mustard: Giving us our mustard element while not being overpowering in acidity. This dijon mustard will help to add a little sweetness and flavor to the vinaigrette.
- Tahini: If you don’t have tahini, you can simply omit it. That said, the nutty flavor it brings to the table really helps to level up the flavors in the dressing.
- Preheat your oven to 425 degrees F.
- On a baking sheet, place the cauliflower and chickpeas. Drizzle some olive oil over the top of them and toss to coat well.
- Sprinkle on the paprika, garlic, red pepper flakes, salt, and pepper, tossing to coat again.
- Roast in the oven for 20 minutes. Remove from oven and let rest 5-10 minutes to cool before adding to your salad.
- While the cauliflower and chickpeas are roasting, combine the mixed greens, cucumber, parsley, and dill in a large bowl.
- Add the cooled cauliflower and chickpea mixture to the salad. Drizzle the top with vinaigrette and add in the avocado and goat cheese, tossing to coat.
- Top the salad with more vinaigrette to taste and serve!
- Prepare the honey mustard vinaigrette by whisking together all of the ingredients until combined inside of a glass jar.
Cut the cauliflower into equal sized florets for even cooking.
Be sure to pat the chickpeas dry (I use paper towels) after rinsing them. Remove any loose skins. Having dry chickpeas will help them get nice and crispy in the oven.
You can make the salad dressing in advance! It will store in the fridge for several weeks, when ready to use remove from the fridge and whisk until emulsified and fully combined. If there are any clumps from being refrigerated often times I’ll microwave the dressing for a few seconds just to bring it closer to room temperature.
If you don’t have tahini or you don’t want to use it, you can omit it completely. It adds a nutty flavor that I love, but I realize that not everyone may be onboard with that.
I didn’t add nuts to this salad but you’re welcome to add some cashews, pecans, or walnuts for added crunch.
This roasted cauliflower salad doesn’t store well once the dressing has been added to it. If you anticipate leftovers I suggest you portion the greens onto individual plates and add the dressing then.
Store the salad dressing in the fridge, covered, for about 2 weeks.
You should always make sure to wash your vegetables before eating raw or cooking. This helps to wash away any dirt and debris. With cauliflower cooking low to the ground, they can hold quite a bit of dirt between leaves and in the small nooks and crannies on the head. Pat dry your cauliflower after washing to keep it from being “too wet” when roasting. This will keep it from becoming mushy as it roasts.
If you keep leftover dressing stored in an airtight container in the fridge (like a sealed mason jar) then you can expect it to last up to a few weeks. You can get about 3 weeks from your dressing, meaning there is plenty of time to find creative uses or excuses for making this tasty salad again.
Cauliflower Salad Serving Suggestions
Serve this salad as a main course or with some additional sides. It would taste amazing with a side of baked sweet potato, peas, or sweet boiled corn.
If you want to have it accompany a main dish I suggest serving it with Mississippi Pot Roast, Homemade Hamburger Helper, or Easy Baked Ziti.
Did you make this recipe? I’d love to hear about it! Click here to leave a rating and review or scroll below the recipe card and do so there.
Roasted Cauliflower Salad with Honey Mustard Vinaigrette
- 1 cauliflower head - cut into florets
- 14 oz can of chickpeas - drained and rinsed and patted dry
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika
- 3/4 teaspoon garlic powder - or you can use 2 garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon kosher salt
- black pepper - to taste
- 6 cups mixed greens
- 1 cucumber - chopped
- 2 tablespoon fresh parsley - chopped
- 1 tablespoon fresh dill - chopped
- 2 oz goat cheese - crumbled, can also use feta cheese or bleu cheese
- 1 avocado - sliced or chopped
Honey Mustard Vinaigrette
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- 3 tablespoons honey
- 2 tablespoons dijon mustard
- 2 tablespoons tahini
- 2 tablespoons apple cider vinegar
- 1/4 teaspoon kosher salt
- Preheat oven to 425°F.
- On a rimmed baking sheet place the cauliflower and chickpeas. Drizzle the olive oil overtop and toss to coat. Sprinkle on the paprika, garlic, pepper flakes, salt and pepper. Toss to coat again. Roast in the oven for 20 minutes. Remove from oven and set aside for 5-10 minutes to cool before adding it to the salad.
- While those are roasting add the mixed greens, cucumber, parsley, dill to a large bowl.
- Add the roasted cauliflower and chickpeas to the salad. Drizzle vinaigrette overtop and then add the goat cheese crumbs and avocado and toss to coat. Top the salad off with any more vinaigrette, to taste. Serve!
Honey Mustard Vinaigrette
- In a glass jar whisk together all of the ingredients until fully combined.
Recipe adapted from Half Baked Harvest.
One Comment on “Roasted Cauliflower Salad”
I love the combination of flavors and textures in this salad! The dill takes it to the next level. The tahini in the dressing was also amazing. I’ll definitely be making this again soon!