Roasted Cauliflower Salad
Published Jul 24, 2023, Updated Nov 14, 2023
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Tender cauliflower, olives, red onion, fresh parsley and lemon juice combine to create this roasted cauliflower salad that’s packed with flavor and super easy to make.
I love adding roasted veggies to my salads! Once roasted, the veggies are tender and caramelized adding a touch of sweetness and unique texture to salads. I have a roasted sweet potato salad, roasted butternut squash salad and now this roasted cauliflower salad!
This cauliflower salad was inspired by a local market called Stella’s here in Richmond. I absolutely love their version and wanted to try recreating it at home.
This dish is packed with bold flavors and vibrant colors and I love how it doesn’t require an extra step of making a dressing… just drizzle fresh lemon juice over everything and you’re good to go! The rest of the flavors speak for themselves so there’s no need for a complicated dressing.
Why You’ll Love This Recipe
- It’s easy to make with only 7 main ingredients (plus seasonings).
- It can be a standalone dish for a light lunch or a side to your favorite main course.
- Cauliflower is low in calories and rich in vitamins and fiber, making this salad a healthy choice.
- This salad stores well and the flavors continue to develop over time, making it great for meal prep.
- It’s vegan, gluten-free and jam-packed with tons of flavor!
- cauliflower – the star of the show! We’re using a whole head, cut into small florets. Roasting brings out the sweetness of this versatile veggie. When picking cauliflower at the grocery store, look for heads that are firm and tightly closed. They should be pale without dark spots. Cauliflower is extremely perishable so avoid any heads that are soft or brown, which is a sign of spoilage.
- olive oil, oregano, sea salt and black pepper – these will be mixed with the cauliflower before roasting for a simple, flavorful seasoning.
- kalamata olives – adds a tangy, briny pop of flavor.
- red onion – adds a bit of crunch and some zest!
- fresh parsley – adds color and a fresh, earthy flavor.
- lemon juice – instead of a fancy dressing for this salad, we’re just tossing it in freshly squeezed lemon juice for a pop of brightness.
- garlic – a nice flavor enhancer!
- feta cheese – this is optional, but a sprinkle of feta cheese adds a creamy, tangy dimension to the salad.
How to Make
Roast cauliflower: In a large bowl, toss the cauliflower florets with olive oil, dried oregano, salt and pepper. Spread your cauliflower on a prepared baking sheet lined with parchment paper. Roast the cauliflower at 425°F for about 25-30 minutes, or until the florets are tender and slightly caramelized.
Combine remaining ingredients: While your cauliflower is roasting, prepare the remaining salad ingredients. In a medium mixing bowl, combine your kalamata olives, red onion, parsley leaves and garlic. Set aside.
Combine and serve: Once the cauliflower is done roasting, let it cool for a few minutes. Then, add the cauliflower to the rest of the ingredients. Toss to combine, drizzle with fresh lemon juice and toss again to make sure everything gets a nice citrusy hint. Serve warm or let it cool to room temperature before you dig in!
Want to shake things up a bit? Here are a few ways to customize this recipe:
- Add other roasted vegetables: Feel free to add roasted bell peppers, carrots, broccoli, zucchini, or sweet potatoes for additional colors, flavors and nutrients. You can also check out my roasted vegetable salad for inspiration!
- Switch up the herbs: Try using dill, basil or mint instead of parsley for a different flavor profile.
- Add grains: To make this salad more filling, mix in some cooked quinoa, rice, farro or bulgur.
- Add more spices: Add in your favorite spices for more flavor or heat! Paprika, cayenne, ground cumin, turmeric powder, ginger, garlic powder or curry powder are all great options.
- Add greens: Mix in some baby spinach or kale for extra nutrients!
- Add nuts or seeds: Add more crunch to this salad by mixing in some chopped nuts or seeds. Pine nuts, pistachios, almonds or sunflower seeds would all work well in this salad.
- Use your favorite dressing: I love the simplicity of just tossing this salad in fresh lemon juice instead of a fancy dressing, but if you want to make a dressing here are some ideas: garlic tahini dressing, apple cider vinegar dressing, honey mustard dressing, white balsamic vinaigrette.
How to Serve Roasted Cauliflower Salad
I love serving this salad as a side dish for dinner with some protein. It’s great served cold or at room temp, which also makes it perfect for summer BBQs, potlucks and parties. Here are some serving ideas:
- With protein: Serve this salad alongside your favorite protein. Some of my faves are: apple cider vinegar chicken, grilled chicken, grilled shrimp, balsamic glazed salmon or black bean burgers.
- With soup: Serving this salad with a warming soup makes for a comforting, healthy meal. It would pair great with this chicken wild rice soup, lemon chicken orzo soup or mushroom barley soup.
- At a potluck: Serve this salad at a potluck with other delicious summer recipes. If you’re making a full spread here are some other great recipes for potlucks: mexican street corn salad, greek pasta salad, grilled sweet potatoes, turkey burgers and fruit salad.
How to Store
Store any leftovers in an airtight container in the fridge for up to 3-4 days. I wouldn’t recommend freezing this salad, as the texture of the cauliflower and the freshness of the other ingredients can be affected by freezing and thawing.
More Cauliflower Recipes
- Baked Cauliflower Mac and Cheese
- Cauliflower Tacos
- Cauliflower Soup
- Air Fryer Cauliflower
- Curry Roasted Cauliflower
More Roasted Veggie Salad Recipes
- Roasted Vegetable Salad
- Quinoa Salad with Kale and Roasted Sweet Potatoes
- Roasted Broccoli Quinoa Salad
- Roasted Sweet Potato Salad
- Balsamic Roasted Brussels Sprouts
Roasted Cauliflower Salad
- 1 head cauliflower, cut into small florets
- 3 Tablespoons olive oil
- 1 teaspoon dried oregano
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ cup pitted Kalamata olives, chopped
- ¼ cup red onion, diced
- ¼ cup fresh curly parsley, chopped
- 2 Tablespoons lemon juice
- 1 large clove garlic, minced
- Feta cheese, optional
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, toss the cauliflower florets with the olive oil, dried oregano, salt and pepper until the cauliflower is evenly coated.
- Spread the cauliflower out on the prepared baking sheet and roast in the preheated oven for 25-30 minutes, or until the cauliflower is tender and golden brown.
- While the cauliflower is roasting, prepare the rest of the salad ingredients. In a medium bowl, combine the chopped Kalamata olives, diced red onion, chopped fresh parsley and garlic.
- When the cauliflower is finished roasting, remove it from the oven and let it cool for a few minutes. Add the roasted cauliflower to the bowl with the other salad ingredients and toss everything together. Drizzle lemon juice over the salad and toss again to coat everything evenly.
- Serve the salad warm or at room temperature.
Nutrition information is automatically calculated, so should only be used as an approximation.