Introduction

This roasted cauliflower salad is a delightful combination of tender, caramelized cauliflower and a tangy, honey-lemon dressing. With crunchy almonds, sweet cranberries, and savory Parmesan, it’s a vibrant dish perfect as a light lunch or a flavorful side.

Roasted Cauliflower Salad with Cranberries and Lemon-Dijon Dressing Recipe - Recipe Image

Ingredients

1 large head cauliflower
2 tablespoons olive oil (for roasting)
1/4 cup dried cranberries
2 tablespoons sliced almonds, toasted
1/4 cup shredded Parmesan cheese
2 teaspoons minced shallots
1 tablespoon Dijon mustard
3 tablespoons freshly squeezed lemon juice
1/2 teaspoon lemon zest
2 teaspoons honey, or more to taste
3 tablespoons olive oil (for dressing)
Salt and pepper to taste

Instructions

Step 1: Preheat the oven to 400ºF and line a baking sheet with foil.
Step 2: Cut the cauliflower into florets and arrange them on the baking sheet. Drizzle with 2 tablespoons olive oil, toss to coat evenly, then season with salt and pepper.
Step 3: Roast the cauliflower in the oven for about 45 minutes, or until golden brown and tender.
Step 4: While the cauliflower roasts, prepare the dressing. In a small bowl, whisk together minced shallots, Dijon mustard, lemon juice, lemon zest, and honey. Slowly stream in 3 tablespoons olive oil while whisking continuously. Season with salt and pepper to taste.
Step 5: When the cauliflower is done, transfer it to a large bowl. Fold in the dried cranberries, toasted almonds, and shredded Parmesan cheese.
Step 6: Drizzle the dressing over the salad and toss gently to combine. Serve immediately.

Tips & Variations

Try substituting toasted walnuts or pecans for almonds for a different crunch.
Add chopped fresh herbs like parsley or basil to freshen the flavors.
For a vegan version, omit the Parmesan or substitute with a plant-based cheese.
Use maple syrup instead of honey for a different sweetness profile.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible to avoid sogginess. Reheat the cauliflower gently in a warm oven or enjoy the salad cold for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I roast the cauliflower ahead of time?

Yes, you can roast the cauliflower a day in advance. Store it separately and combine with other ingredients just before serving to maintain freshness and texture.

What can I substitute for dried cranberries?

Dried cherries, raisins, or chopped dried apricots work well as alternatives, providing a similar sweet and tangy note.

Roasted Cauliflower Salad with Cranberries and Lemon-Dijon Dressing Recipe

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★★★★★

4.7 from 149 reviews

This Roasted Cauliflower Salad is a vibrant and flavorful dish featuring golden roasted cauliflower florets tossed with dried cranberries, toasted almonds, and shredded Parmesan cheese. The salad is finished with a zesty, tangy dressing made from Dijon mustard, lemon juice, honey, and shallots, making it a perfect light meal or side dish that combines savory, sweet, and citrusy notes.

Author: Ella
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Yield: 4 servings 1x
Category: Salad
Method: Roasting
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Salad

1 large head cauliflower
2 Tablespoons olive oil
1/4 cup dried cranberries
2 Tablespoons sliced almonds, toasted
1/4 cup shredded Parmesan cheese

Dressing

2 teaspoons minced shallots
1 Tablespoon Dijon mustard
3 Tablespoons freshly squeezed lemon juice
1/2 teaspoon lemon zest
2 teaspoons honey, or more to taste
3 Tablespoons olive oil

Instructions

Prepare the Cauliflower: Preheat your oven to 400ºF (200ºC) and line a baking sheet with foil for easy clean-up. Cut the large head of cauliflower into bite-sized florets and place them evenly on the prepared baking sheet.
Roast the Cauliflower: Drizzle 2 tablespoons of olive oil over the florets and toss them gently to coat. Season with salt and pepper. Roast in the oven for about 45 minutes, until the cauliflower is tender and golden brown on the edges.
Make the Dressing: While the cauliflower roasts, prepare the dressing. In a small bowl, whisk together minced shallots, Dijon mustard, freshly squeezed lemon juice, lemon zest, and honey. Slowly stream in 3 tablespoons of olive oil while whisking to emulsify the dressing. Season it with salt and pepper to taste.
Assemble the Salad: Remove the roasted cauliflower from the oven and transfer it to a large mixing bowl. Add the dried cranberries, toasted sliced almonds, and shredded Parmesan cheese.
Toss with Dressing and Serve: Drizzle the prepared dressing over the cauliflower mixture and toss everything together until well combined. Serve the salad warm or at room temperature for a delicious and wholesome dish.

Notes

To toast almonds, heat a dry skillet over medium heat and stir almonds for 3-5 minutes until fragrant and lightly browned.
Adjust honey in the dressing to balance the tartness according to your preference.
This salad can be served warm or at room temperature, making it versatile for various occasions.
For a nut-free version, omit almonds or substitute with seeds like pumpkin or sunflower seeds.
Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat slightly before serving.

Keywords: roasted cauliflower salad, cauliflower recipe, healthy salad, vegetarian salad, roasted vegetables, lemon dressing, Parmesan, dried cranberries