This Roasted Cauliflower Salad is one of my easiest, favorite, protein-packed meals! It is juicy, hearty, packed with flavor, colorfu,l and absolutely delicious. Do you know what I love most about it? It packs a bunch of different vegetables, only takes about 20 minutes prep in the kitchen (the rest is done by your oven), and can easily be made in advance. So it is perfect for either a weeknight dinner, or a next-day left-over lunch situation without too much fuss.
What You Will Find In This Post
- What works well with roasted cauliflower in salad?
- Why is this Roasted Cauliflower Salad good for us
- Easy Swaps and Questions
- How to adjust this recipe to your individual dietary requirements
- Other cauliflower and salad recipes on the blog
What Works Well With Roasted Cauliflower In Salads?
If you have been here for a while, or even if you are new, you know that my recipes can be more interpreted as “guidelines”. Meaning, if this recipe calls, for example, for mushrooms but you are finding two peppers at the back of your fridge that need to go – chuck them in. In this salad we are combining roasted cauliflower, mushrooms, lentils, and tofu with grated carrot, and parsley. Everything gets then plated on a beautiful yogurty-zesty lemon/garlic dressing situation. But, if you want to use quinoa, other grains such as chickpeas, greens that you have left in your fridge, feta cheese, nuts, pomegranate seeds or have tahini that needs using up… Principally all of those work really with roasted cauliflower. I encourage you to try those out once you get a hang of the recipe!
Why Is This Roasted Cauliflower Salad Good For Us
They always say that you should eat the rainbow when it comes to your fruits and veggies. Do not get discouraged by the white color of cauliflower. Cauliflower is super nutritious! It is part of the cruciferous vegetable family and contains fiber, high levels of vitamin C and K1, as well as potassium, manganese, choline, magnesium, and phosphorous. Fiber is so absolutely crucial and important for our gut health. It provides food for our good gut bacteria, and passes everything through our digestive tract nicely. Through that process it also binds (bad) cholesterol and eliminates it. Fiber has been linked to a lowered risk of several diseases, such as heart disease, cancer, and diabetes. In addition, cauliflower is also super high in antioxidants, which have been linked to potentially reducing the growth of cancer cells, and are protecting your heart.
Easy Swaps and Questions
How do you ensure that the cauliflower is not getting soggy whilst roasting? Be sure to not overcrowd your baking tray, and spread everything out evenly. You also want to ensure that you are using a high temperature (do not worry, both is a given as part of this recipe).
Do I have to boil the cauliflower before I am roasting it? No, the cauliflower will become soft and edible through the roasting process, without needing to be boiled in advance.
Can I roast the cauliflower ahead of time? Yes you could, but I would recommend roasting all of the roasting ingredients together. That way you do not have to start the roasting process twice. You can definitely roast the veggies up to 24 hours in advance, keep it in the fridge in an airtight container, and then assemble the rest before serving. If you want the salad warm, you could even re-heat the roasted vegetables.
How to adjust this recipe to your individual dietary requirements
This recipe is vegetarian, gluten-free, and nut-free. If you would like to make it vegan (and thereby dairy-free), swap the quark or greek yogurt in for some vegan yogurt. Just be mindful that the nutritional information might slightly change.
Other Cauliflower and Salad Recipes On the Blog
If you loved this recipe, why not try one of the following recipe ideas:
- Garlicky Roasted Cauliflower Pasta
- Lentil Salad with Apple and Fennel
- Roasted Cauliflower Soup
- Italian Anti Pasti Salad
- Creamy Baked Cauliflower
I hope you enjoy this absolutely delicious and divine Roasted Cauliflower Salad as much as we do over here. As always, please leave a message, comment, or a rating if you are making this recipe. They help others to find those recipes on the site that are most loved as well. Thank you and happy salad-making!
Roasted Cauliflower Salad
4
servings20
minutes30
minutes50
minutesThis Roasted Cauliflower Salad combines colorful veggies with loads of protein in order to create a truly delicious and satisfying meal.
Ingredients
- For the roasted vegetables
1 medium -head cauliflower
1 red onion
250 gr. mushrooms
1 can brown lentils
1 block tofu (200 gr.)
1 tbsp olive oil
2 tsp curry powder
1 tsp turmeric
1/2 tsp cayenne pepper (optional)
1/2 tsp salt
- For the remainder of the salad
2 carrots
1 bunch of flat-leaf parsley
- For the dressing – see notes for tips
1 garlic clove
300 gr. quark or greek yogurt – see notes
1 lemon, juiced
1 tbsp olive oil
1/2 tsp salt
How to
- For the roasted vegetables
- Preheat your oven to 200 degrees Celsius (400 Fahrenheit) on a fan setting. Take out a baking tray to pile your veggies on. Prep the vegetables and add to the baking tray once done: (1) De-stem, and chop the cauliflower in small florets. I like to wash the small florets in a sieve, as I find it easier. (2) Peel and finely slice the red onion. (3) Wash and de-stem the mushrooms. Depending on the size of them either quarter or only half them, as they release a lot of water and else become too thin. (4) Put the lentils into a sieve and wash under water. (5) Cut the tofu into small, bite-sized pieces. Add the olive oil along with the curry powder, turmeric, cayenne pepper (if using), and salt. Mix well with your fingers and spread out evenly. Put into the oven and roast for 30 minutes
- For the remainder of the salad
- Meanwhile, prep the remainder of the salad. Take out a big salad bowl. Wash and chop the parsley and add to the bowl. Wash and grate the carrots (if using organic, I usually do not bother with peeling them) and add along as well
- For the dressing
- In a smaller bowl, mix the quark or greek yogurt, along with the lemon juice, olive oil, salt, and a thinly sliced or grated garlic clove. Mix everything through. You can always use a bit of water in order to loosen the consistency of the sauce
- To assemble the salad
- Once the veggies are roasted, take out and add to the big salad bowl. Mix under well. You may have to adjust your seasoning with some salt and pepper
- Take a large serving platter and spread the dressing on the bottom. Pile the salad on top and enjoy. Alternatively, if you prefer a slightly thinner sauce, mix it through the salad bowl and enjoy. This recipe can be served warm or at room temperature. If you want to keep leftovers, I suggest to keep the salad and the sauce separate.
Notes
- We usually eat this salad over two days. I make 200 gr. of the Greek yogurt or quark, use half of the salad and then make the dressing fresh with another 200 gr. of yogurt the next day. That way your salad does not get soggy and you have even more, delicious sauce!
- If you want to make your Roasted Cauliflower Salad vegan, be sure to swap in vegan yogurt.
