Warm Roasted Cauliflower Salad

A vibrant, comforting salad featuring tender roasted cauliflower tossed with a bright, nutty lemon pine-nut dressing, perfect as a side or light main. This Mediterranean-inspired dish combines wholesome vegetables, toasted pine nuts, and a citrusy finish for a truly satisfying bite.

When I first made this salad, it became an instant family favorite. The warm cauliflower and the sharp tang of lemon blend so well that it even converted the biggest vegetable skeptics at our table.

Ingredients

• Cauliflower: 1 large head, cut into florets
• Red onion: 1 small, thinly sliced
• Fresh flat-leaf parsley: 1 handful, chopped
• Extra virgin olive oil: 3 tbsp (divided)
• Pine nuts: 2 tbsp in dressing (lightly toasted) plus extra for garnish, toasted
• Lemon: zested and juiced
• Dijon mustard: 1 tsp
• Garlic: 1 small clove, finely minced
• Honey or maple syrup: 1 tsp
• Salt and freshly ground black pepper: to taste
• Golden raisins or currants: 2 tbsp, optional for garnish

Instructions

Ideal for slow-simmered sauces, braised vegetables, baked dips, and cozy one-pot meals with even heat.

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Prepare oven:

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

Prep vegetables:

Toss the cauliflower florets and red onion slices with 1 tablespoon olive oil, salt, and pepper. Spread evenly on the prepared baking sheet.

Roast:

Roast for 25–30 minutes, turning once, until cauliflower is golden, crisp-tender, and onions are caramelized.

Make dressing:

While vegetables roast, whisk remaining olive oil, lemon zest and juice, Dijon mustard, minced garlic, honey (or maple syrup), and a pinch of salt and pepper. Stir in the toasted pine nuts.

Combine:

When roasting is done, transfer the vegetables warmly to a large bowl. Add parsley, drizzle with lemon pine-nut dressing, and toss gently.

Garnish & serve:

Sprinkle with raisins (if using) and extra toasted pine nuts. Serve immediately while warm.

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We gather around every Sunday to enjoy nourishing dishes like this with our loved ones, and this salad always sparks lively conversation. Even picky eaters have come to appreciate its cozy warmth.

Serving Suggestions

Try plating the salad over a bed of baby spinach or arugula for extra greens, or crumble feta cheese on top for a touch of tangy richness.

Pairings

This dish pairs wonderfully with a crisp Sauvignon Blanc or sparkling water with lemon for a refreshing contrast.

Nutrition Information

Each serving provides approximately 210 calories, 14 g total fat, 18 g carbohydrates, and 5 g protein, making it a balanced and wholesome choice.

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Mix doughs, batters, and whipped cream easily for baking cakes, cookies, and everyday treats.

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This cauliflower salad is both delicious and adaptable, ready to impress for any occasion. Enjoy every vibrant bite while it is still warm from the oven.

Recipe FAQ

→ How do I achieve tender but crisp-roasted cauliflower?

Roast the cauliflower at a high temperature (425°F/220°C) for 25–30 minutes, turning once. This ensures a golden exterior with a tender interior.

→ Can I substitute pine nuts in the dressing?

Yes, toasted walnuts or almonds can provide a similar nuttiness if pine nuts are unavailable or for allergy considerations.

→ What alternatives can I use for honey in the dressing?

Maple syrup works well as a vegan alternative, adding subtle sweetness without altering the dressing's balance.

→ Should the salad be served warm or cold?

This salad is best served warm to enjoy the contrast between roasted vegetables and fresh parsley with the bright dressing.

→ How can I make this dish heartier?

Add crumbled feta or shaved Parmesan and serve over arugula or baby spinach for a more substantial meal.