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