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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


  • 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


  • 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. 


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