This Roasted Cauliflower Salad is a vibrant, flavor-packed dish that’s as satisfying as it is wholesome.
Tender, caramelized cauliflower florets mingle with crisp greens, creating a delightful contrast of textures.
A zesty dressing ties it all together, adding a bright, tangy kick that elevates every bite. Perfect for a quick weeknight dinner or a standout side, it’s ready in just 45 minutes—effortless yet impressive.
Roasting the cauliflower brings out its natural sweetness, while a sprinkle of herbs and a hint of spice add depth.
Each forkful is a harmony of smoky, fresh, and savory notes, making it a crowd-pleaser for any occasion.
Whether you’re a veggie lover or just looking to mix things up, this salad is a delicious way to enjoy the goodness of cauliflower in a whole new light.
Ingredients for Roasted Cauliflower Salad
- Florets from 1 small head of cauliflower
- Extra-virgin olive oil, for drizzling
- 2 cups arugula
- ½ cup cooked Lemon-Herb French Green Lentils (or substitute with plain cooked lentils)
- Lemon wedges, for squeezing and serving
- ½ cup Tahini Sauce (store-bought or homemade)
- ¼ cup Pickled Onions (or substitute with thinly sliced red onions)
- ¼ cup pine nuts, sliced almonds, or pepitas (choose your favorite or mix and match)
- 4 dried apricots or dates, diced
- ¼ cup chopped olives or 1 tablespoon capers (optional, for a briny kick)
- Microgreens, optional (for garnish)
- Sea salt and freshly ground black pepper, to taste
Step-by-Step Instructions
- Roast the cauliflower: Preheat the oven to 425°F and line a large baking sheet with parchment paper. Toss the cauliflower florets with a drizzle of olive oil and pinches of salt and pepper. Spread them evenly on the baking sheet and roast for 20 to 25 minutes, or until browned around the edges.
- Prepare the base: In a medium bowl, toss the arugula and roasted cauliflower with a drizzle of olive oil, a squeeze of lemon juice, and a pinch of salt. Spread this mixture onto a serving platter.
- Add toppings: Drizzle ⅓ of the tahini sauce over the cauliflower and arugula. Sprinkle on the cooked lentils, pickled onions, pine nuts (or your chosen nuts/seeds), diced apricots or dates, and chopped olives or capers.
- Finish and serve: Drizzle the remaining tahini sauce over the salad (use as much as you like). Top with microgreens, if using. Season with additional salt and pepper to taste. Serve immediately with lemon wedges on the side for extra zing.
Creative Sauce and Topping Ideas
Switch up the flavors by trying different sauces like a zesty lemon-garlic yogurt dressing or a tangy balsamic glaze.
For toppings, consider adding crumbled feta cheese, roasted chickpeas, or even a sprinkle of za’atar for a Middle Eastern twist. These small changes can make the salad feel brand new!
Perfect Pairings for Serving
This roasted cauliflower salad shines as a light lunch or a vibrant side dish. Pair it with grilled chicken or seared salmon for a protein-packed meal.
It also complements grain bowls or flatbreads beautifully. Don’t forget to serve with extra lemon wedges for a bright, fresh finish!
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 2 days. To keep the arugula crisp, store it separately and add it fresh when serving. If reheating, warm the cauliflower and lentils in the oven or microwave, then assemble with the other ingredients for the best texture.
Quick Time-Saving Hacks
Save time by using pre-cut cauliflower florets or pre-cooked lentils from the store. You can also make the tahini sauce and pickled onions ahead of time. Roast the cauliflower while prepping the other ingredients to streamline the process and get dinner on the table faster!
Recipe Variations to Try
Experiment with different veggies like roasted broccoli or sweet potatoes instead of cauliflower. Swap arugula for spinach or kale, or use quinoa instead of lentils for a grain-based twist.
For a nut-free option, replace pine nuts with sunflower seeds or omit them entirely. The possibilities are endless!
Roasted Cauliflower Salad
Ingredients
- 1 small head cauliflower florets
- Extra-virgin olive oil for drizzling
- 2 cups arugula
- 1/2 cup cooked Lemon-Herb French Green Lentils
- Lemon wedges for squeezing and serving
- 1/2 cup Tahini Sauce
- 1/4 cup Pickled Onions
- 1/4 cup pine nuts, sliced almonds, or pepitas
- 4 dried apricots or dates diced
- 1/4 cup chopped olives or 1 tablespoon capers
- Microgreens optional
- Sea salt and freshly ground black pepper
Instructions
- Roast the cauliflower. Preheat the oven to 425°F and line a large baking sheet with parchment paper. Toss the cauliflower florets with drizzles of olive oil and pinches of salt and pepper and roast for 20 to 25 minutes, or until browned around the edges.
- In a medium bowl, toss the arugula and roasted cauliflower with a drizzle with olive oil, a squeeze of lemon, and a pinch of salt. Spread onto a platter and drizzle ⅓ of the tahini sauce on top. Sprinkle on the lentils, the pickled onions, pine nuts, apricots, and olives. Drizzle with the remaining tahini dressing (or as much as you like) and top with microgreens, if using. Season to taste and serve.