Roasted Cauliflower Salad

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I love this roasted cauliflower salad because it is healthy and full of flavor. I make cauliflower the star by roasting it until tender and lightly crisp, then tossing it with a warm dressing, chickpeas for protein, spinach for fresh greens, and Kalamata olives for a tangy bite. It works well for lunch or a light dinner and is easy for me to prepare, with everything ready to serve in about 50 minutes from start to finish.

Roasting vegetables is one of my favorite ways to prepare fresh veggies. It brings out so much flavor and gives them a caramelization that is just irresistible. That’s why, instead of using raw cauliflower in this recipe, I had to use roasted cauliflower. This recipe is a great alternative to my Greek salad or roasted pumpkin salad for a warm satisfying side or main.

This cauliflower salad is vegetarian vegan and gluten free, yet I find it filling enough to stand on its own. I often make a big batch to enjoy throughout the week, which makes it a great option for meal prep.

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🥘 Ingredients

This easy cauliflower salad with spinach requires basic pantry ingredients! These are what I need:

Fresh Cauliflower: I use 1 large head, cut into florets.

Baby Spinach: One of my favorite salad greens, packed with nutrients and needs no prep!

Chickpeas: I usually use a 15-ounce can of chickpeas to save time.

Olives: I like Kalamata olives for their bright tangy flavor.

Dressing Ingredients: I make the dressing with olive oil, vinegar, salt, black pepper, crushed red pepper, parsley, mustard seeds, and Dijon mustard.

🔪 How To Make

Here are the easy steps on how I make this roasted cauliflower salad!

Step 1: I preheat the oven to 400 degrees and line a cookie sheet or sheet pan with parchment or foil. Then I toss the cauliflower pieces with one tablespoon of olive oil, salt, and pepper.

Step 2: I spread the vegetables on the prepared sheet and roast them in the oven for about 35 minutes, or until they are golden brown, tossing them once halfway through the cooking time.

Step 3: While the cauliflower is roasting, I heat the vinegar and mustard seeds in a small saucepan over low heat for about five minutes. Then I stir in the Dijon mustard, parsley, crushed red pepper, and olive oil, and keep the dressing warm until ready to use.

Step 4: I place the chickpeas, spinach, and olives in a large bowl. Then I add the hot roasted cauliflower and warm dressing, tossing everything together to wilt the spinach slightly and coat all the ingredients lightly with the dressing.

Step 5: I taste and adjust the seasonings with a little extra salt and pepper if needed. I like to serve the salad warm or at room temperature.

📖 Variations

I like to switch up this roasted cauliflower salad in a few different ways to keep it interesting. Here are some variations I often try.

Roast the chickpeas: I roast the chickpeas on the same sheet pan as the cauliflower to save time. They come out lightly crisp and add great texture to the salad.

Add more veggies: I like adding roasted red peppers or roasted squash to this salad. Both add extra color and pair well with the roasted cauliflower.

Add cheese: I like adding feta or goat cheese to the salad for a creamy salty contrast. It pairs really well with the roasted cauliflower and warm dressing.

🍽 Serving Suggestions

I like serving this roasted cauliflower salad with a bowl of warm curried cauliflower soup or a delicious chickpea tomato stew to make a complete meal, especially on a chilly night when something comforting is just what I need.

Serving as a healthy side dish when I make my tofu pasta is what I love the most because it adds a fresh and satisfying balance. I also love pairing it with proteins on holiday season like my vegan turkey roast or my chicken nuggets for a more substantial dinner.

🧊 Storage Directions

Storing: I store the salad in an airtight container in the fridge. It usually keeps well for up to 3 days.

Freezing: I wouldn’t freeze the fully assembled salad because the texture of the cauliflower, chickpeas, and especially the spinach will change and become soggy or mushy once thawed.

Reheating: When I want leftovers warm, I gently reheat the roasted cauliflower and chickpeas on a baking sheet in the oven or briefly in the microwave or a skillet on the stove. Once they’re warm again, I add them to fresh spinach and then drizzle the dressing on top right before eating so the greens stay tender and not overly wilted.

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