This Roasted Cauliflower Salad is the ultimate celebration of color, crunch, and bold flavor! Charred florets, juicy roasted tomatoes, peppery arugula, creamy pesto, and nutty parmesan come together in every bite, making this salad absolutely irresistible—whether you serve it as a stunning side or a star main dish.
Why You’ll Love This Recipe
- Incredible Flavor Layers: Sweet roasted tomatoes, nutty cauliflower, and herby pesto create a melody of bold, satisfying flavors in every forkful.
- Texture Lovers’ Dream: Crisp arugula, crunchy toasted almonds, and creamy cheese make every bite a treat for your senses.
- Meal Prep Friendly: This salad holds up beautifully for lunches or parties, and the leftovers taste just as good—if not better—the next day!
- Show-Stopping & Simple: It looks fancy enough for a dinner party, but comes together with kitchen staples in under 30 minutes.
Ingredients You’ll Need
One of the magical things about this Roasted Cauliflower Salad is how each wholesome ingredient brings something special to the table. Every component—from toasty almonds to zippy arugula—shines in both flavor and texture.
- Cauliflower: The heart of this salad! Roasting transforms it into caramelized, nutty perfection.
- Grape Tomatoes: Add juicy, sweet bursts; roasting concentrates their flavor even more.
- Olive Oil: Helps veggies roast to golden, crispy edges and enriches the pesto dressing.
- Salt & Pepper: Just a pinch of each brightens up the salad and all its fresh flavors.
- Arugula: Its peppery flavor adds a light, fresh bite that balances out the richness.
- Parmesan Cheese (shaved): Gives a salty, creamy hit that pairs perfectly with the veggies.
- Red Onion: Thinly sliced, it adds a hint of sharpness and beautiful color contrast.
- Sliced Almonds: Toasted for extra crunch and a delicate, nutty accent in every bite.
- Pesto: Herby, garlicky, and aromatic—this is your flavor-packed dressing shortcut.
- Extra Olive Oil (for tossing): Makes the salad glossy and decadent while tying everything together.
Variations
This Roasted Cauliflower Salad is practically begging for a personal twist. Swap, add, or subtract ingredients to make it your own, whether you’re catering to dietary needs or just cleaning out the fridge!
- Vegan Version: Skip the parmesan or use a plant-based cheese, and make sure your pesto is dairy-free for a totally vegan bowl.
- Add Protein: Toss in roasted chickpeas, grilled chicken, or flakes of tuna to turn this salad into a satisfying entree.
- Switch the Greens: Substitute baby spinach or mixed greens for the arugula if you want a milder base.
- Try Other Nuts: Swap sliced almonds with toasted walnuts or pine nuts for a different crunch.
How to Make Roasted Cauliflower Salad
Step 1: Roast the Cauliflower
Preheat your oven to 400°F. Arrange the cauliflower florets on a large, rimmed baking sheet, drizzle them with olive oil, and season with salt and pepper. Roast for about 15–20 minutes, shaking the pan halfway, until they’re golden and tender with irresistible browned edges.
Step 2: Roast the Tomatoes
While the cauliflower gets cozy in the oven, toss the grape tomatoes with a little olive oil, salt, and pepper. Roast them on a separate pan (or in a corner of the same sheet) for 7–8 minutes—just until they burst and caramelize slightly.
Step 3: Toast the Almonds
Grab a small skillet and toast the sliced almonds over medium-low heat for 4–6 minutes. Stir often and watch closely; they can go from golden to burnt in a blink! The nutty aroma will let you know they’re ready.
Step 4: Assemble and Toss
In a large salad bowl, combine the roasted cauliflower, tomatoes, arugula, thinly sliced red onion, toasted almonds, and shaved parmesan. Drizzle over the pesto and a bit more olive oil, then toss everything gently so each bite gets a bit of that herby, nutty goodness.
Pro Tips for Making Roasted Cauliflower Salad
- Roast for Deep Flavor: Don’t rush the cauliflower or crowd the pan—spread it out so every piece gets those lightly crispy, caramelized edges that make this salad shine.
- Watch the Almonds Closely: Almonds can burn fast! Remove them from the pan as soon as they’re fragrant and golden for the perfect crunchy bite.
- Toss While Warm: Combine the roasted veggies with greens while they’re still a little warm for maximum flavor mingling and a slightly wilted, luscious result.
- Upgrade the Pesto: Use homemade or high-quality store-bought pesto—this is your main dressing, so go for one with lots of fresh, herby character.
How to Serve Roasted Cauliflower Salad
Garnishes
For a gorgeous finish, sprinkle extra toasted almonds and a fresh flurry of shaved parmesan over the top. A drizzle of good olive oil or a few fresh basil leaves makes the colors pop and adds even more flavor. For a touch of heat, a pinch of crushed red pepper flakes is a fun twist.
Side Dishes
This Roasted Cauliflower Salad pairs beautifully with grilled chicken, simple fish, or even a hearty soup for a cozy meal. For entertaining, place it next to a crusty loaf of sourdough or a spread of mezze-style appetizers.
Creative Ways to Present
Serve your salad on a big platter for a dramatic centerpiece, or dish it up individually in wide bowls with an extra spoonful of pesto swooshed on the side. For parties, try tucking a little of the salad into endive leaves or mini lettuce cups for perfectly portable bites.
Make Ahead and Storage
Storing Leftovers
Leftovers of your Roasted Cauliflower Salad will keep well covered in the fridge for up to 3 days. The flavors meld and deepen overnight—but if you want max crunch, keep the almonds separate until serving.
Freezing
Freezing isn’t recommended for this salad—both the roasted veggies and greens will lose their texture after thawing. For best results, enjoy fresh or refrigerate for short-term storage only.
Reheating
If you’d like to enjoy your salad warm, gently reheat the roasted cauliflower and tomatoes in the oven or microwave, then toss with the other ingredients right before serving. This keeps the greens vibrant and the cheese perfectly melty.
FAQs
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Can I use frozen cauliflower for this salad?
Yes, you can use frozen cauliflower, but make sure to thaw and dry it well before roasting. The texture may be a bit softer, but it will still taste delicious and soak up the pesto dressing nicely.
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What’s the best pesto to use for Roasted Cauliflower Salad?
You can use store-bought or homemade pesto—go for a version with bold, fresh basil and quality olive oil. If you need the salad to be nut-free, choose a pesto made without nuts.
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Can I assemble Roasted Cauliflower Salad in advance?
Absolutely! You can roast the cauliflower, toast the almonds, and slice the onions in advance. Keep everything separate and toss with arugula, cheese, and pesto just before serving to maintain the best texture.
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Is this salad gluten-free?
Yes, as written, Roasted Cauliflower Salad is naturally gluten-free! Just double-check that your pesto and parmesan are free from additives if you’re serving anyone with sensitivities.
Final Thoughts
If you’ve been searching for a dish that delivers big on bold flavor with very little fuss, you simply have to try this Roasted Cauliflower Salad. It’s festive, fresh, totally flexible, and guaranteed to win over any table—dinner party or weekday lunch alike. I can’t wait for you to fall in love with it just as much as I have!
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Roasted Cauliflower Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Category: Salad
- Method: Roasting, Tossing
- Cuisine: Modern
- Diet: Vegetarian
Description
This Roasted Cauliflower Salad is a delightful blend of flavors and textures, combining tender roasted cauliflower with sweet grape tomatoes, peppery arugula, and crunchy almonds, all tossed in a vibrant pesto dressing.
Ingredients
Cauliflower:
- 1 head cauliflower, cut into florets
Grape Tomatoes:
- 1 cup grape tomatoes
Roasted Vegetables:
- 4 teaspoons olive oil, divided
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Salad:
- 1 1/2 cups arugula
- 1/2 cup shaved Parmesan cheese
- 1/4 cup red onion, thinly sliced
- 1/4 cup sliced almonds
- 1/2 cup pesto
- 2 tablespoons olive oil
Instructions
- Preheat oven to 400°F.
- Roast tomatoes:
- Toast almonds:
- Assemble salad:
Spread cauliflower florets on a large baking sheet, drizzle with 1 tablespoon olive oil, salt, and pepper. Roast for 15-20 minutes.
Drizzle tomatoes with 1 teaspoon olive oil, salt, and pepper. Roast for 7-8 minutes.
In a skillet, toast almonds over medium-low heat for 4-6 minutes, stirring frequently.
In a large bowl, combine cauliflower, tomatoes, arugula, onion, almonds, Parmesan, pesto, and olive oil. Toss gently to coat.
Nutrition
- Serving Size: 1 serving
- Calories: 185
- Sugar: 3g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 6mg
