Roasted Cauliflower Salad with Spinach and Chickpeas

the picky eater

This recipe makes cauliflower the star, roasted to perfection and tossed with a warm dressing, along with some chickpeas for protein, spinach for some greens and Kalamata olives for a nice tangy bite.

👩‍🍳 What Makes This Roasted Cauliflower Salad Healthy?

- High in Fiber and Plant Protein - Antioxidants - Vitamins and Nutrients


How to make Roasted Cauliflower Salad


Preheat oven to 400 degrees. Line a cookie sheet or sheet pan with parchment or foil. Toss the cauliflower pieces with 1 tbsp olive oil, salt and pepper.


Spread on the prepared sheet and roast in the oven for about 35 minutes or until golden brown, tossing the vegetables once midway through cooking time.


While the cauliflower is roasting, heat the vinegar and mustard seeds in a small saucepan over low heat for 5 minutes.


Place the chickpeas, spinach and olives in a large bowl. Add the hot roasted cauliflower and warm dressing, tossing to wilt the spinach a bit and coat all ingredients lightly with dressing.


Taste and adjust seasonings with additional salt and pepper if needed. Serve warm or at room temperature.

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