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

MEET MARYANNE 👋

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! 

SERVE AND ENJOY!