What is Cauliflower Salad?

Cauliflower salad covers a family of salads built around cauliflower prepared multiple ways. We have a raw Broccoli Cauliflower Salad , and while we say raw, you don't truly taste the raw flacor. However most recipes showcase roasted florets that are added to the salad bowl while still slightly warm. Since it's a cold weather veggie, most salads are served warm or cold. The salads include caramelized cauliflower, dried fruits and nuts; or crisp pan-fried cauliflower with a punchy vinaigrette. So cauliflower as the star ingredient, accompanied by textural contrasts (toasted nuts, seeds, chickpeas), bright acid, herbs, and a binding dressing. Today we have roasted cauliflower with carrots, shallots and chickpeas in warm spice and harissa. Then tossed it with greens, raisins and nuts and Tahini Sauce for an ultra nutritious. delicious and Moroccan style salad.

Is Cauliflower Salad better raw or roasted?

Both are great. This Broccoli Cauliflower Salad is a great recipe that uses raw, cut up smaller and laced in a sweet poppy seed sauce. The Roasted version offers caramelized sweetness and tender texture. Choose roasted for warm salads and raw for make ahead cold salads.

How long do you roast cauliflower for a salad?

It's best to roast the it until tender, and not al dente. We love a high temperature of 425 degrees F for about 20-30 minutes. This depends on the size of your florets. You can optionally broil for 1-2 minutes at the end if you want a crisp finish.

Can I make cauliflower salad ahead of time?

Yes!! We love roasting the veggies ahead of time and storing it in the refrigerator for 3 days. Warm the veggies gently in an air fryer or oven, toss the remaining ingredients and serve the salad.

What dressing goes best with cauliflower salad?

You can't go wrong with this Tahini Sauce ! We make it a Lemon tahini but adding an extra teaspoon of lemon juice to the recipe. You can also use a dill yogurt creamy sauce similar to our Creamy Cucumber Salad.

How do I keep cauliflower florets from getting soggy?

The roasting method makes all the difference. Roast at high heat in a single layer and don't overcrowd the pan. Don't dress the cauliflower until just before serving.

What pairs well with cauliflower salad?

Grilled meats, roasted fish, lamb, grain bowls, flatbreads, or as part of an appetizer board.

Are roasted cauliflower salads healthy?

Yes! Naturally cauliflower is low in calories and high in fiber and nutrients. Plus the chickpeas add extra protein, the nuts are great for omega 3 and the tahini is nutrient dense. This salad is super nutritious, filling and so TASTY at the same time!

Can I use frozen cauliflower?

Yes. You can, but thaw and pat dry thoroughly before roasting. That's because frozen cauliflower tends to release more water and can steam rather than roast. It may have a softer texture compared to fresh. We recommend fresh when possible.

Cauliflower Salad • Roasted, Sweet, Crunchy & Make Ahead

Cauliflower Salad

Print Recipe

Cauliflower salad is one of those endlessly adaptable dishes that will pop this season and beyond! This salad recipe is crunchy, sweet, hearty and filling! The cauliflower is spiced with harissa and warm spices along with carrots and onions then roasted for a sweet taste. Nuts and dried fruit round up the crunch and sweetness.

Author: Maya Collins
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 minutes
Yield: 4 1x
Category: Appetizer, Fall salads, Salad, side, vegan, vegetarian
Cuisine: Mediterranean, Moroccan, North African

Ingredients

Scale

3 cups Cauliflower florets (cut into about 1 inch chunks)
1 cup carrots (cut into 1 inch length)
2 shallots (sliced)
1 cup chickpeas (canned, rinsed and drained)
1/2 teaspoon salt and pepper (to taste)
1/4 teaspoon cinnamon
1/4 teaspoon paprika
1/8 teaspoon turmeric
1/4 teaspoon coriander
1/4 teaspoon cumin
3 Tablespoons Harissa (We use MINA Harissa)
1/4 cup olive oil
3 cups Arugula (or greens)
1/2 cup herbs (fresh mint, parsley, dill)
12 cup almonds (toasted)
1/2 cup raisins (or dried apricots)
2 tablespoons Tahini
1 tablespoon water
1/4 teaspoon salt
1/8 teaspoon cumin
1 1/2 teaspoons lemon juice (more to taste)

Instructions

Preheat the oven to 425°F (220°C).
Place the cauliflower florets (about 1–1½” pieces) on a baking sheet. Add to that the chickpeas (rinsed and drained), shallots and carrots.
Blend the warm spices together and sprinkle them over the veggies.
Next add dollops of harissa over the veggies. This adds so much richness and depth of flavor!
Finish off with plenty of olive oil.
Use your hands or a spatula to mix in the seasoning well into the veggies before roasting.
Make sure the veggies are all in a single layer to evenly roast.
Roast until the cauliflower, carrots and shallots are soft and caramelized, while the chickpeas are crunchy.
Set aside to cool as you prepare the remaining salad.
To assemble the salad: Add the greens to a large salad bowl, we used arugula.
Pile on top the cooled (slightly warm) roast cauliflower, carrots, shallots and crispy chickpeas. Add to that the raisins, herbs, and toasted almonds.
Pour over a generous amount of extra lemony Tahini Sauce.
Toss well and the salad is ready finished off with extra herbs and chilli flakes.
Ready to ENJOY!!!

Nutrition

Calories: 1320 kcal
Sugar: 26 g
Sodium: 653 mg
Fat: 233 g
Saturated Fat: 19 g
Carbohydrates: 61 g
Fiber: 62 g
Protein: 81 g

Keywords: broccoli cauliflower salad, cauliflower, Fall salad, how to roast cauliflower, roast cauliflower, Thankgsgiving

Find it online: https://recipenly.com/cauliflower-salad/