Roasted Cauliflower Salad Recipe
This roasted cauliflower salad is my go-to when I want a salad that actually eats like a meal: caramelized, well-browned cauliflower, peppery arugula, toasted walnuts, and nutty Gruyère tossed in a bright red wine vinaigrette. The key is simple technique: dry florets and a hot, uncrowded pan so the cauliflower roasts (not steams). Serve it warm or at room temp; it’s ideal for meal prep or a holiday side dish.
Servings: 6 servings
Calories: 265kcal
Ingredients
- 1 head cauliflower (about 2 pounds), cut into 1-inch florets
- ¼ cup extra-virgin olive oil
- 1-½ teaspoons salt
- ¾ teaspoon black pepper
- 1 Tablespoon red wine vinegar
- 5 ounces arugula
- 1 cup Gruyère cheese, grated
- ½ cup toasted walnuts, roughly chopped
Instructions
- Heat the oven to 425°F. In a large bowl, toss the cauliflower florets with 2 tablespoons olive oil, 1 teaspoon salt and ¼ teaspoon pepper. Spread the cauliflower on a baking sheet in a single layer (use 2 baking sheets if needed; don't crowd cauliflower). Roast until browned/caramelized, 25-30 minutes. Let cool for 10 minutes.
- In a small bowl, whisk together the vinegar with the remaining salt and pepper, and then whisk in the remaining oil.
- In a salad bowl, toss the arugula, cheese, nuts and warm cauliflower. Pour the vinaigrette over the salad and toss until well combined.
Video
Notes
- Storage: Place in an airtight container in the refrigerator for up to 3 days.
- 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.
Nutrition
Calories: 265kcal | Carbohydrates: 7g | Protein: 11g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Cholesterol: 24mg | Sodium: 387mg | Potassium: 439mg | Fiber: 3g | Sugar: 3g | Vitamin A: 772IU | Vitamin C: 50mg | Calcium: 292mg | Iron: 1mg
