How to Make Roasted Cauliflower Salad

A healthy and full-flavored salad with roasted cauliflower, peppery arugula, crunchy walnuts, creamy Gruyère cheese, & a red wine vinaigrette. Light enough to serve as a side salad and hearty enough to serve as a main course!

– cauliflower – extra-virgin olive oil – salt – black pepper – red wine vinegar – arugula – Gruyère cheese – toasted walnuts

Recipe Ingredients

Heat the oven to 400°F. In a large bowl, toss the cauliflower with 2 tablespoons olive oil, 1 tsp. salt and ¼ tsp. pepper. Spread the cauliflower on a baking sheet in a single layer. Roast until golden, 30 to 40 minutes.

Recipe Instructions

In a small bowl, whisk together the vinegar with the remaining salt and pepper, and then whisk in the remaining oil.

Recipe Instructions

In a salad bowl, toss the arugula, cheese, nuts and warm cauliflower. Pour the vinaigrette over the salad and toss until well combined.

Recipe Instructions

Make ahead: The cauliflower can be roasted one day ahead of time. Just slip the roasted florets back into a preheated 350 degree F. oven for 15 minutes right before serving. Assemble and dress the salad.

Expert Tips


I create easy recipes that are mainly vegetarian and vegan. And I have a huge sweet tooth, so dessert is never far behind!  Sign up to get recipes delivered to your inbox and get my FREE Guide on Money Saving Tips on Buying Groceries!