HomeFoodVibrant Roasted Cauliflower Salad - Minimalist Baker Recipes

Vibrant Roasted Cauliflower Salad – Minimalist Baker Recipes

Into making veggies scrumptious and thrilling? This roasted cauliflower salad does simply that! Flavors and textures abound with smoky + zesty spices, candy roasted pink onions, crunchy pistachios, and tart pomegranate molasses.

It’s a show-stopping aspect impressed by Ottolenghi. Good for the vacation desk, but additionally straightforward sufficient to throw collectively on a weeknight. Simply half-hour required. Allow us to present you the way it’s achieved!

Pistachios, pomegranate molasses, olive oil, maple syrup, salt, lemon, cumin, cardamom, red onion, parsley, and cauliflower

This VIBRANT cauliflower salad begins with roasting cauliflower with pink onion for sweetness and olive oil for richness. Whereas salt provides taste, floor cumin and cardamom deliver a Center Japanese-inspired aptitude.

Using a spoon to add olive oil to a baking sheet of cauliflower florets, red onion, and spices

After roasting the veggies till tender with crispy edges, we season with lemon zest and juice for brightness and maple syrup for sweetness.

Squeezing lemon juice over roasted cauliflower and red onion

Closing garnishes embody parsley for freshness, pistachios for crunch, and a drizzle of pomegranate molasses for a tart end that brings all of it collectively. Have a look at that magnificence!

Pistachios and lemon slices next to a platter of our roasted cauliflower salad recipe

We hope you LOVE this roasted cauliflower salad. It’s:

& SO vibrant!

Function a vacation aspect, or pair with our Straightforward Muhammara Dip and Vegan Lentil Fesenjān for a Center Japanese-inspired feast. And for dessert? Tahini Cookies! Yum. Can we come over?

Extra Flavorful Cauliflower Recipes

Should you do this recipe, tell us! Go away a remark, price it, and don’t overlook to tag a photograph @minimalistbaker on Instagram. Cheers, associates!

Bite of roasted cauliflower salad on a fork

Prep Time 10 minutes

Prepare dinner Time 20 minutes

Complete Time 30 minutes

Servings 4 (~1 cup servings)

Course Facet

Delicacies Gluten-Free, Center Japanese-Impressed, Vegan

Freezer Pleasant No

Does it hold? 2-3 Days

  • 1 massive head cauliflower, reduce into bite-sized florets (1 massive head cauliflower yields ~5-6 cups or 500-600 g)
  • 1 medium pink onion, sliced into 1/4-inch wedges (1 medium onion yields ~2 cups or 230 g)
  • 1 ½ Tbsp olive oil
  • 1 tsp floor cumin
  • 1/2 tsp floor cardamom
  • 1 tsp sea salt
  • 2 tsp lemon zest (1 small lemon yields ~2 tsp zest)
  • 2 Tbsp lemon juice (1 small lemon yields ~2 Tbsp juice)
  • 1-2 tsp maple syrup


  • 1/4 cup chopped recent parsley
  • 1/2 cup roasted pistachios, chopped (we used salted)
  • 1 Tbsp pomegranate molasses (we used Simply Date model)
  • Preheat the oven to 425 levels F (218 C).

  • On a big baking sheet, toss the cauliflower florets and onion wedges with the olive oil, cumin, cardamom, and salt. Unfold into a fair layer. Roast for 20-25 minutes, till the cauliflower is beginning to get crispy on the sides.

  • Take away from the oven and switch to a serving platter. Add the lemon zest, lemon juice, and maple syrup (beginning with the lesser quantity) and toss to coat. Style and modify, as wanted, including extra maple syrup for sweetness or salt to style.

  • Garnish with recent parsley, chopped pistachios, and a drizzle of pomegranate molasses.

  • Finest when recent. Leftover salad will hold saved in a sealed container within the fridge for 2-3 days. Not freezer pleasant.

*We additionally examined with dill, cilantro, and mint, which all work, however we discovered parsley to be a extra complementary taste. We most popular cilantro over dill or mint.
*Loosely tailored from Ottolenghi’s Cauliflower, Pomegranate, and Pistachio Salad.
*Diet info is a tough estimate.

Serving: 1 serving Energy: 218 Carbohydrates: 20.9 g Protein: 6.9 g Fats: 13.7 g Saturated Fats: 1.9 g Polyunsaturated Fats: 2.9 g Monounsaturated Fats: 8.1 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 701 mg Potassium: 670 mg Fiber: 5.5 g Sugar: 9.2 g Vitamin A: 223 IU Vitamin C: 72 mg Calcium: 78 mg Iron: 2.1 mg



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