Roasted Cauliflower Salad – Bird Food

Baby cauliflower, olives, red onion, fresh parsley, and lemon juice combine to create this flavorful Roasted Cauliflower Salad that’s so easy to make.

I love adding roasted vegetables to my salads! Once roasted, the vegetables are tender and caramelized, adding a touch of sweetness and unique texture to salads. I have a Roasted Sweet Potato Salad, Roasted Butternut Squash Salad, and now this Roasted Cauliflower Salad!

This dish is bursting with bold flavors and vibrant colors and I love how it doesn’t require an extra step to make a dressing…just drizzle fresh lemon juice over everything and voila! The rest of the flavors speak for themselves so there is no need for a complicated dressing.

Roasted Cauliflower Salad in a large bowl.

Why you will love this recipe

  • It’s easy to make with just 7 main ingredients (plus seasonings).
  • It can be an independent dish for a light lunch or a side to your favorite main dish.
  • Cauliflower is low in calories and rich in vitamins and fiber, making this salad a healthy choice.
  • This salad stores well and the flavors continue to develop over time, making it ideal for meal prep.
  • It’s vegan, gluten-free, and packed with tons of flavor!
Measured ingredients to make Roasted Cauliflower Salad: kalamata olives, red onion, parsley, cauliflower, pepper, sea salt, olive oil, lemon juice, garlic, and oregano.

Ingredients needed

  • cauliflower – the star of the show! We are using a whole head, cut into small florets. Roasting brings out the sweetness of this versatile vegetable. When picking cauliflower at the grocery store, look for heads that are firm and tightly closed. They should be pale with no dark spots. Cauliflower is extremely perishable, so avoid heads that are soft or brown, which is a sign of spoilage.
  • olive oil, oregano, sea salt and black pepper – these will be mixed with the cauliflower before roasting for a simple and flavorful seasoning.
  • kalamata olives – adds a touch of spicy and salty flavor.
  • Red onion – Add some crunch and some zest!
  • fresh parsley – adds color and a fresh, earthy flavor.
  • lemon juice – instead of a fancy dressing for this salad, we simply toss it in fresh-squeezed lemon juice for a touch of brightness.
  • garlic – a nice flavor enhancer!
  • feta cheese – this is optional, but a sprinkle of feta adds a creamy, tangy dimension to the salad.
Collage of four photos showing the steps to make a roasted cauliflower salad: roast the cauliflower, then toss it with onion, herbs, olives, and lemon juice.

How to do

Roasted Cauliflower: In a large bowl, toss the cauliflower florets with olive oil, dried oregano, salt, and pepper. Spread your cauliflower on a prepared baking sheet lined with parchment paper. Roast the cauliflower at 425°F for about 25-30 minutes, or until the florets are tender and lightly caramelized.

Combine the remaining ingredients: While your cauliflower roasts, prepare the remaining salad ingredients. In a medium bowl, combine the kalamata olives, red onion, parsley leaves, and garlic. Set aside.

Combine and serve: Once the cauliflower is ready to roast, let it cool for a few minutes. Then, add the cauliflower to the rest of the ingredients. Mix to combine, drizzle with fresh lemon juice, and mix again to make sure everything has a nice citrus punch. Serve warm or allow to cool to room temperature before eating!

Roasted Cauliflower Salad in a large bowl with serving spoons.


Want to shake things up a bit? Here are some ways to customize this recipe:

  • Add other roasted vegetables: Feel free to add roasted bell peppers, carrots, broccoli, zucchini, or sweet potatoes for additional colors, flavors, and nutrients. You can also check out my Roasted Vegetable Salad for inspiration!
  • Change the herbs: Try using dill, basil, or mint instead of parsley for a different flavor profile.
  • Add grains: To make this salad more filling, mix in some cooked quinoa, rice, farro, or bulgur.
  • Add more spices: Add your favorite spices for extra flavor or heat! Paprika, cayenne, ground cumin, turmeric powder, ginger, garlic powder, or curry powder are all great options.
  • Add vegetables: Toss in some baby spinach or kale for extra nutrients!
  • Add nuts or seeds: Add more crunch to this salad by mixing in some chopped nuts or seeds. Pine nuts, pistachios, almonds, or sunflower seeds would all work well in this salad.
  • Use your favorite dressing: I love the simplicity of tossing this salad with fresh lemon juice instead of a fancy dressing, but if you want to make a dressing here are some ideas: Garlic Tahini Dressing, Apple Cider Vinegar Dressing, Honey Mustard Dressing, White Balsamic Vinaigrette.
Roasted Cauliflower Salad in a large bowl.

How to Serve Roasted Cauliflower Salad

I love serving this salad as a side dish for dinner with a bit of protein. It is served cold or at room temperature, which also makes it perfect for barbecues, potlucks and summer parties. Here are some serving ideas:

Roasted Cauliflower Salad in a large bowl.

How to store

Store leftovers in an airtight container in the fridge for up to 3-4 days. I would not recommend freezing this salad, as the texture of the cauliflower and the freshness of the other ingredients can be affected by freezing and thawing.

More cauliflower recipes

More Roasted Vegetable Salad Recipes

Be sure to check out all the cauliflower recipes as well as the full collection of salad recipes on EBF!

Service: 1/4 recipe (without cheese) | Calories: 220kcal | Carbohydrates: 14gram | Protein: 5gram | Fat: 18gram | Saturated fat: 1gram | Polyunsaturated fat: 1gram | monosaturated fat: 7gram | Sodium: 867milligrams | Potassium: 696milligrams | Fiber: 6gram | Sugar: 6gram

Nutrition information is automatically calculated and should only be used as an approximation.

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