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March 27, 2018

Roasted Cauliflower Salad

Gluten Free Cauliflower SaladSKIP TO RECIPE

Last month I was traveling to Chicago for a short business trip. It was one of those quick in and out trips where I checked in for my return flight to Dallas even before I boarded my flight to Chicago.

Cauliflower Recipe

With a jam packed work schedule I knew I would not have much time to explore any restaurants in the city. I was staying in a really fun and hipster-ish part of town near the Fulton Market and was supposed to meet a colleague for lunch at a near by restaurant, Beatrix.

Roast Cauliflower

It was a cute restaurant with an extremely farm to table vibe and had a ton of vegetarian options (woohoo!!). I got the Roasted Cauliflower Salad and absolutely loved it!! It had some toasted pistachio and currants which added the right amount of nuttiness and natural sweetness! I couldn’t wait to come back home and recreate it.

Salad Dressing
Roasted Cauliflower Recipe

Cauliflower Salad Dressing

My version of the salad is very similar to my delicious lunch in Chicago, with just a few changes based on what I had available in my pantry. I retained the arugula, roasted cauliflower and pistachio in my recipe. The pistachio were probably the best part about the salad!! I swapped out the currants for some raisins and used some freshly shaved parmesan cheese instead of cheddar cheese.

Cauliflower Salad Recipe

I kept the vinaigrette really simple – olive oil, apple cider vinegar, garlic, lemon juice and some seasoning. My recreation of the salad turned out just as good, and I was elated! Even Roshan, who is never too excited about having a salad for lunch, devoured it!

Cauliflower Salad Recipe

Roasted Cauliflower Recipe
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Roasted Cauliflower Salad

A warm and filling salad with arugula, roasted cauliflower, pistachio and raisins. This salad is satiating and packs great for an extremely healthy lunch!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Salad
Servings: 3 servings
Calories: 204kcal
Author: The Greedy Belly

Ingredients

  • For the Roasted Cauliflower
  • 1 head cauliflower chopped into big florets
  • 2 tsp extra virgin olive oil
  • 1 tsp dried oregano
  • 1 tsp fresh crushed black pepper
  • A pinch of salt
  • For the Dressing
  • 2 tbsp extra virgin olive oil
  • 1 tbsp apple cider vinegar
  • 1 lemon juiced
  • 1 clove of garlic minced
  • 1 tsp Italian seasoning
  • 1 tsp freshly crushed black pepper
  • A pinch of salt
  • For the Salad
  • 6 handfuls of arugula
  • 1/4 cup pistachio nuts
  • 1/8 cup raisins
  • A few shavings of fresh parmesan cheese optional

Instructions

  • To roast the cauliflower: Pre-heat the over to 425F. Spread the cauliflower in a single layer on a sheet pan. Drizzle olive oil, oregano, black pepper and salt. Mix well so that all the florets are well coated. Roast in the over for 25-30 minutes until the cauliflower is tender and the edges start browning. 
  • In the mean time prepare the dressing. Mix all the ingredients for the dressing in a jar and keep aside.
  • In a large salad bowl mix together the arugula, pistachio and raisins. 
  • Add in the roasted cauliflower and dressing and toss well to mix it all together. 
  • While serving top the salad with some fresh shavings of parmesan cheese. 

Nutrition

Sodium: 178mg | Sugar: 7.9g | Fiber: 4.8g | Cholesterol: 2mg | Calories: 204kcal | Saturated Fat: 2.3g | Fat: 16.4g | Protein: 4.9g | Carbohydrates: 14.5g

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About

Welcome and thank you for stopping by! I’m Esha and this little blog is my happy place. This is where I share my love for simple, good food with all of you. But first, a little about me – I’ve had a lifelong love affair with food, travel and traveling for food!

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