Roasted Cauliflower Salad is a quick, healthy, and flavorful dish featuring roasted cauliflower, dried cranberries, toasted almonds and Parmesan, all tossed in a tangy lemon dressing. Perfect as a side or meatless main!
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We all have those restaurant items that we just can’t pass up. For some, it may be pasta. For others, it may be steak. But for me, cauliflower is my dining out kryptonite. So the second I spot the words “cauliflower salad” on a menu, I know I’m as good as done. There’s no further perusing needed. No additional minutes-to-make-up-our-mind required. Fire. It. Up.
While I continue to single-handedly support the cauliflower salad movement outside my home, I thought it was about time I gave this simple salad (or side dish … or meatless main!) a go in my kitchen. The result is a restaurant-worthy recipe starring roasted cauliflower, dried cranberries, toasted almonds and Parmesan cheese, all bathed in a sweet and tangy lemon dressing. Best of all, you can enjoy this dish from the comfort of your kitchen … while maybe wearing sweatpants … and maybe watching a 6-hour Property Brothers marathon.
- Cauliflower: You’ll need one large head of cauliflower for this salad. I like to cut the florets into bite-sized pieces for even roasting and easier eating. If you’re short on time, you could use pre-cut cauliflower florets, but freshly cut always tastes better to me.
- Olive oil: Use a high-quality extra virgin olive oil for the best flavor. My favorite brand is Kosterina.
- Dried cranberries: These add a sweet, chewy contrast to the savory roasted cauliflower.
- Sliced almonds: Toasting the almonds deepens their nutty flavor and adds the perfect crunch that pairs perfectly with the baked cauliflower. To toast, spread them in a dry skillet and toast over medium heat for a few minutes. Watch closely; they can go from golden to burnt in a flash!
- Parmesan cheese: A generous handful of freshly shredded Parmesan is the finishing touch that ties everything together. Avoid the pre-grated stuff if you can—it doesn’t have the same fresh, nutty flavor.
- Lemon vinaigrette: I love how this simple dressing complements the roasted cauliflower (it would be great over raw cauliflower, too!). I whisk together minced shallots, Dijon mustard, freshly squeezed lemon juice, a touch of honey, olive oil, salt and pepper. The result is a bright, tangy vinaigrette that ties all the flavors together.
See the recipe card for full information on ingredients and quantities.
- Preheat and prep. Preheat your oven to 400ºF and line a baking sheet with foil for easy cleanup.
- Cut the cauliflower into florets. Remove the leaves from the base of the cauliflower, then use your knife to cut around the stem. As you cut, the florets will naturally fall away. I like to cut larger pieces into bite-sized pieces.
- Bake the cauliflower. Spread the florets on your prepared baking sheet, drizzle with olive oil and toss to coat. Sprinkle with salt and pepper, then roast for about 45 minutes, or until they’re golden and caramelized.
- Make the vinaigrette. Whisk together the shallots, Dijon mustard, lemon juice, lemon zest and honey. While whisking, stream in the olive oil. Taste and season the dressing with salt and pepper.
- Assemble the salad. Transfer the roasted cauliflower to a large bowl. Add the dried cranberries, toasted almonds and Parmesan cheese. Drizzle with the lemon vinaigrette, toss to combine, and serve warm or at room temperature.
- Keep it nut-free. Swap in sunflower seeds or pumpkin seeds for a nut-free crunch.
- Add more veggies. Try roasted chickpeas, butternut squash or sweet potatoes. You can roast them on the same baking sheet as the cauliflower florets—just cut them into similarly sized pieces to ensure even cooking. If your baking sheet feels crowded, use a second one to prevent steaming instead of roasting.
- Try a different dressing. While the lemon vinaigrette is bright and zesty, a tahini-based dressing would complement the roasted flavors beautifully.
- It can be served warm, at room temperature, or even chilled, making it perfect for meal prep or bringing to potlucks. Enjoy it fresh out of the oven, or let it sit for a few hours for the flavors to meld—it’s delicious either way!
What to Serve with Roasted Cauliflower Salad
This roasted cauliflower salad can easily shine on its own as a satisfying vegetarian main dish or lunch salad, but it also pairs perfectly with your favorite protein. I love it alongside chicken schnitzel, black pepper pork or honey-glazed salmon. For a comforting meal, serve it alongside a warm soup, such as chicken wild rice soup or butternut squash apple soup. It’s also a fantastic addition to a potluck spread, where it complements other summer favorites like Greek pasta salad, German potato salad or sirloin sliders. And for a crave-worthy combo, serve it with homemade focaccia!
Storage Tips
Transfer any leftovers to an airtight container and refrigerate for up to 3 days. For the best texture, I recommend storing the dressing separately and tossing it with the salad just before serving. This helps keep the cauliflower and almonds from becoming too soft.
If the salad is already dressed, it’s still delicious the next day—just give it a quick toss to redistribute the flavors before digging in!
Ingredients
For the salad:
- 1 large head cauliflower
- 2 Tablespoons olive oil
- 1/4 cup dried cranberries
- 2 Tablespoons sliced almonds, toasted
- 1/4 cup shredded Parmesan cheese
For the dressing:
- 2 teaspoons minced shallots
- 1 Tablespoon Dijon mustard
- 3 Tablespoons freshly squeezed lemon juice
- 1/2 teaspoons lemon zest
- 2 teaspoons honey, or more to taste
- 3 Tablespoons olive oil
Instructions
Make the salad:
- Preheat the oven to 400ºF. Line a baking sheet with foil.
- Cut the head of cauliflower into florets then place them on the baking sheet. Drizzle the cauliflower with the olive oil and toss to combine. Season the cauliflower with salt and pepper then roast it for about 45 minutes until golden brown.
- While the cauliflower is roasting, prepare the dressing (recipe follows).
- Remove the cauliflower from the oven and transfer it to a large bowl. Fold in the cranberries, toasted almonds and Parmesan cheese. Drizzle in the dressing, tossing to combine, and serve.
Make the dressing:
- In a small bowl, whisk together the shallots, mustard, lemon juice, lemon zest and honey. While whisking, stream in the olive oil. Taste and season the dressing with salt and pepper.
Kelly’s Notes
- It can be served warm, at room temperature, or even chilled, making it perfect for meal prep or bringing to potlucks.
- Transfer any leftovers to an airtight container and refrigerate for up to 3 days. For the best texture, I recommend storing the dressing separately and tossing it with the salad just before serving. This helps keep the cauliflower and almonds from becoming too soft. If the salad is already dressed, it’s still delicious the next day—just give it a quick toss to redistribute the flavors before digging in!
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Can I substitute with a bag of frozen cauliflower?
Hi Stephanie! Frozen cauliflower would need to be thawed and drained very well, and often times, frozen cauliflower is actually steamed prior to being flash-frozen. So the overall result could be mushy!
Do you think it would be good with rotisserie chicken in it for a main dish? I have the idea stuck in my head…
Absolutely, Barb! Can’t wait to read your results!
This salad is a keeper! Quite different but delicious!
I’m so glad you enjoyed the recipe, Judith!
Omg I made it and it was So delicious
I’m so thrilled you enjoyed the recipe!
I normally hate salads but this is one I can get around! I added spinach, subbed almonds for hazelnuts (as its what I had in my pantry) and also included a bit of cumin/garlic powder onto my cauliflower when roasting! Will definitely be including this recipe in my rotation. Thanks so much :)
Yay! I’m so thrilled you enjoyed the recipe!
love the recipe
I’m so glad to read this, Eduardo!
Made this for a dinner party and got lots of comments about how good it was. Thank you
Awesome! I’m so thrilled to hear this, Kim!
Very nice flavors — I especially liked this simple lemon honey vinaigrette, and it goes well with the roasted cauliflower!
One catch: to me 8 tbsp of dressing (what this yields) is far too much for just 1 head of cauliflower. I used about half and saved the rest for later.
Thanks for posting this!
You are so welcome, Daniel! I’m thrilled you enjoyed the recipe!
Fantastic recipe! Really enjoyed it but definitely need 2 cauliflowers! Thanks for a great recipe will be one of my regulars
I’m so thrilled you enjoyed the recipe, Lucy!
Everyone in my home loved this, including arguing over the last few crumbs. Was *told* that I mus make it regularly! Thanks for a great recipe.
Thrilled you and your family enjoyed the recipe, Liz!
I added cherry tomatoes to the cauliflower. It works great with the dressing. One of my new fav recipes
Woohoo! Thank you so much for rating the recipe, Teri! So glad you enjoyed it!
Great flavors. Have had similar concoctions but this one’s the best.
After preparing this I realized that one head of cauliflower wouldn’t cut it, and had to think of of add-ins. Brown rice to the rescue. Can’t beat the taste of roasted vegetables, and the vinaigrette is perfect. Yummmm.
So glad you enjoyed the recipe, Betty!
Is this served cold or hot?
thanks
I prefer it hot, but you can serve it either way!
I made this last night……delicious! Great way to use cauliflower. Thanks Kelly!
So glad you enjoyed the recipe, Cheryl!
I’ve made this twice now for summer BBQ sides and it was a hit both times! Easy to make (and easy on the wallet). I forgot the cheese the first time and it was still delicious. Very flavorful, so not for weak palates! Thanks Kelly :)
So glad you’re enjoying the recipe, Rachel! It’s one of my all-time favorites :)
Thank you so much for this awesome inspiration. We had it last night – and I guess this will be a big hit to bring along when invited. So delicious !
Cannot wait to try this! I’m going to add it to my Thanksgiving lineup.
I hope you enjoy the recipe, Nicole!
WOW ! this dish is so tasty and the dressing is incredible! i made it with left over cauliflower and left over broccoli, didn’t have nuts so omitted them, but i can imagine how good it would be all together
Awesome! So glad you enjoyed the recipe, Susanna!
I was just starting at a huge head of cauliflower, wanting to do something different with it, and then – this!
Thank you. Totally making this tomorrow night.
Awesome! I hope you enjoy the recipe, Meredith!