Roasted cauliflower salad with a lemon herb dressing. Nutty quinoa mixed with roasted cauliflower and chickpeas. Great for batch cooking and making in advance. This cauliflower salad is packed full of nutrients and tasty ingredients, with everything you need to fill you up and keep you feeling satisfied for the rest of the day.
👩🏻🍳 Why make this recipe
This roasted cauliflower salad is all about making a few healthy ingredients taste good together. The charred cauliflower and lemon infused quinoa mix together to create the base for a nutritious and full flavoured salad. Its easy to prepare and once made it can be stored in the fridge and used over several days.
🥘 Ingredients
To make this cauliflower salad recipe you will need:
Ingredient notes
See recipe card at the bottom for full recipe and ingredients quantities.
Quinoa: Can be with your preferred grain. For a similar favour and nutrient content replace with brown rice. Or try with white rice, wild rice, couscous, barley buckwheat or bulgur wheat.
Chickpeas: Optional. Can be substituted for another pulse or bean.
Apple: Apple adds a sweet flavour to this citruses salad, which pairs perfectly with the crunchy hazelnuts and earthy quinoa. Can be substituted for your preferred fruit, try with dried cranberries, chopped mango or halved grapes.
Parsley: Optional but helps to brighten up the flavour and appearance of the salad
Hazelnuts: optional, leave out if your prefer or replace with another type of nut such as cashews, walnuts, almonds or peanuts.
Lemon, oil, dijon and creme fraishe: all of these are needed to make the salad dressing. If you prefer, swap for a salad dressing of your choosing.
🔪 Step by step instructions
- Pre heat oven to 200 degrees C. Chop the florets off the main stem of the cauliflower then chop into smaller bitesized pieces.
- Place chopped cauliflower florets in a bowl along with the drained chickpeas, oil, salt and pepper and lemon juice.
- Toss together well with your hands then transfer to a baking tray and bake in the preheated oven for 30 minutes, shuffling the mixture half way through.
- Whilst the cauliflower is cooking place the quinoa in small saucepan with a wedge of lemon and covered with double the amount water. Simmer on medium heat for 15 minutes.
- With the cauliflower in the oven and the quinoa cooking in the pan, the dressing can be prepared. In a small bowl or container mix together the oil, mustard, creme fraiche, parsley, salt and lemon juice. Chill in the fridge until ready to serve.
- After the quinoa has been simmering for 15 minutes, take off the heat but do not remove the lid. Set to one side and leave with the lid on for 10 minutes.
- When the cauliflower is cooked remove from the oven and transfer to a large bowl. Remove the lid from the quinoa and discard the wedge of lemon. Fluff up the quinoa with a fork and then add to the bowl alongside the cauliflower. Next add the chopped apple, hazelnuts, fresh parsley and half of the dressing.
- Mix together well then serve with the remaining dressing.
💭 Expert tips
- Cut cauliflower up on the tray that you intend to roast it on so that the bits of cauliflower are caught on the tray (makes it quicker and easier when cleaning up).
- Roughly chop the cauliflower into bit size chunks. Try not to chop into tiny pieces as these can become mushy upon cooking.
- Chop the apple up just before mixing into the salad to keep it fresh and prevent any browning.
- The dressing for this recipe takes seconds to put together and really does transform the salad. The more you make - the better!! Place all the dressing ingredients into a small dish and mix together with a spoon...... Super easy and very tasty. I like to mix half of the dressing directly into the salad and leave the other half to drizzle on top.
❓ Frequently asked questions
Yes you can eat cauliflower raw if you prefer. However, its not always advised as our digestives systems aren't able to breakdown the sugars as well as when its cooked. - You can read more about eating raw vegetables here.
This recipe makes the most of the roasted flavour of cauliflower. Boiling cauliflower will cook it, but it won't have the same flavour as roasted cauliflower. Roasting cauliflower not only locks in flavour but also lock in its nutrients.
This roasted cauliflower salad is excellent for a bit of meal prep. Once made, place in one large bowl and cover or divide up into sealable containers. Keep in the fridge for up to 3 days. Great for making up on a Sunday and having ready for weekday lunches or as a side for your evening meals.
🍲 Other salad recipes
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Roasted Cauliflower Salad
Ingredients
For the roasted Cauliflower:
- 1 large cauliflower 700g
- 1 Small tin of chickpeas 210g tin, 130g drained
- 1 tablespoon Olive oil
- Salt and pepper
- ½ a lemon juiced
For the Quinoa:
- 160 g dried Quinoa
- ¼ of a lemon
For the Dressing:
- 1 tablespoon Olive oil
- 2 teaspoon Dijon mustard
- 2 tablespoon Creme Fraiche
- 15 g Freshly chopped parsley
- Pinch of salt
- ½ a lemon juiced
For the salad:
- 1 red apple chopped into cm cubes
- 50 g chopped hazelnuts
- 15 g freshly chopped parsley
- Extra lemon wedges to serve
Instructions
- Pre heat oven to 200 degrees C. Remove the outer green leaves from the cauliflower and use a large knife to chop the florets off the main stem and then chop into smaller bitesized pieces.
- Place chopped cauliflower florets in a bowl along with the drained chickpeas, oil, salt and pepper and lemon juice.
- Toss together well with your hands then transfer to a baking tray and bake in the preheated oven for 30 minutes, shuffling the mixture half way through.
- Whilst the cauliflower is cooking place the quinoa in small saucepan with a wedge of lemon and covered with double the amount water. Place the pan on a medium heat and bring to the boil, then place on a lid and simmer for 15 minutes.
- With the cauliflower in the oven and the quinoa cooking in the pan, the dressing can be prepared. In a small bowl or container mix together the oil, mustard, creme fraiche, parsley, salt and lemon juice. Chill in the fridge until ready to serve.
- After the quinoa has been simmering for 15 minutes, take off the heat but do not remove the lid. Set to one side and leave with the lid on for 10 minutes.
- When the cauliflower is cooked remove from the oven and transfer to a large bowl. Once the quinoa has been sitting for 10 minutes, remove the lid and discard the wedge of lemon. Fluff up the quinoa with a fork and then add to the bowl alongside the cauliflower. Next add the chopped apple, hazelnuts, fresh parsley and half of the dressing.
- Mix together well then serve with the remaining dressing.
Video
Nutrition
Notes
- Cut cauliflower up on the tray that you intend to roast it on so that the bits of cauliflower are caught on the tray (makes it quicker and easier when cleaning up).
- Roughly chop the cauliflower into bit size chunks. Try not to chop into tiny pieces as these can become mushy upon cooking.
- Chop the apple up just before mixing into the salad to keep it fresh and prevent any browning.
- The dressing for this recipe takes seconds to put together and really does transform the salad. The more you make - the better!! Place all the dressing ingredients into a small dish and mix together with a spoon...... Super easy and very tasty. I like to mix half of the dressing directly into the salad and leave the other half to drizzle on top.
This post was first published in Jan 2019. Updated in July 2021 with improved recipe and photos, and new step by step instructions and expert tips.
Kat (The Baking Explorer)
This looks yummy, I love the flavour mix!
Marshall
Re: Butternut Squash Soup with Celery & Sage
Am confused as to how much sage to use.
Is it 5 leaves, roughly chopped (stalks removed)
OR
the leaves from 5 stalks (however many that may be)?
Thanks!
Debbie
Hi! Thanks for your comment regarding the butternut squash soup. It's just 5 leaves, no stalks. Sage is a very strong flavour so you don't need very much, otherwise it will overpower the dish. Hope you enjoy!! 😀