Every now and then, a recipe comes along that changes the way you think about a vegetable. This roasted cauliflower salad is that recipe. It’s packed with flavors and textures that will make you forget you’re eating something so good for you.
Why This Recipe Works
- The roasting process caramelizes the cauliflower, bringing out its natural sweetness and adding a depth of flavor that boiling or steaming just can’t match.
- Combining the roasted cauliflower with fresh greens, nuts, and a tangy dressing creates a perfect balance of textures and tastes.
- It’s versatile! Serve it as a side dish or add some protein to make it a main course.
- It’s a great way to get your veggies in without feeling like you’re sacrificing flavor for health.
- Leftovers (if you have any) taste just as good the next day, making it a great option for meal prep.
Ingredients
- 1 large head of cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups mixed greens
- 1/2 cup chopped walnuts
- 1/4 cup dried cranberries
- 1/4 cup crumbled feta cheese
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
Equipment Needed
- Baking sheet
- Mixing bowls
- Whisk
- Measuring cups and spoons
Instructions
Preheat and Prepare
Start by preheating your oven to 400°F. While the oven is heating up, toss the cauliflower florets with olive oil, salt, and pepper on a baking sheet until they’re evenly coated. This ensures every piece gets perfectly roasted.
Roast to Perfection
Spread the cauliflower out in a single layer on the baking sheet. Roast in the preheated oven for 25-30 minutes, or until the edges are golden brown and crispy. Stirring halfway through cooking helps achieve even browning.
Whisk Together the Dressing
While the cauliflower is roasting, whisk together the balsamic vinegar, honey, and Dijon mustard in a small bowl. This dressing adds a sweet and tangy flavor that complements the roasted cauliflower beautifully.
Assemble the Salad
In a large mixing bowl, combine the mixed greens, roasted cauliflower, chopped walnuts, dried cranberries, and crumbled feta cheese. Drizzle the dressing over the top and toss gently to combine all the ingredients.
Serve and Enjoy
Transfer the salad to a serving dish and enjoy immediately. The contrast between the warm roasted cauliflower and the cool, crisp greens is absolutely delightful.
Tips and Tricks
For an extra crunch, toast the walnuts in a dry skillet over medium heat for a few minutes before adding them to the salad. If you’re not a fan of feta, goat cheese or blue cheese would also be delicious in this salad. To make it a meal, add some grilled chicken or chickpeas for protein. The dressing can be made ahead of time and stored in the refrigerator for up to a week. Just give it a good shake or whisk before using.
Recipe Variations
- Swap out the walnuts for pecans or almonds for a different nutty flavor.
- Use pomegranate seeds instead of dried cranberries for a pop of color and a tart contrast.
- Add some sliced avocado for creaminess and healthy fats.
- Try roasting the cauliflower with some curry powder or smoked paprika for a spice kick.
- For a vegan version, omit the cheese or use a plant-based alternative.
Frequently Asked Questions
Can I use frozen cauliflower?
While fresh cauliflower is preferred for this recipe, you can use frozen cauliflower in a pinch. Just be sure to thaw and pat it dry thoroughly before roasting to avoid steaming it in the oven.
How long does this salad keep?
This salad is best enjoyed fresh, but it will keep in the refrigerator for up to 2 days. The greens may wilt slightly, but the flavors will still be delicious.
Can I make this salad ahead of time?
You can roast the cauliflower and prepare the dressing ahead of time, but wait to assemble the salad until just before serving to keep the greens crisp.
Summary
This roasted cauliflower salad is a flavorful, nutritious dish that’s perfect for any occasion. With its combination of sweet, tangy, and crunchy elements, it’s sure to become a new favorite.
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