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.
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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
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.
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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.
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?
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!