I like that this Roasted Cauliflower Salad does not have a lot of ingredients in it.
Even better in my opinion is that this is an easy recipe to make.
Roasted Cauliflower Salad
An easy and delicious salad that is really a lot about the cauliflower that is in it.
However, I am equally excited about the easy vinaigrette dressing that goes with this salad.
This recipe does remind me of my Amazing Spinach and Strawberry Salad.
Like with this cauliflower salad recipe, that recipe was based on spinach with a vinaigrette dressing.
However, this recipe also includes roasted cauliflower and does not include fruit.
Do you want to learn more about the Mediterranean Diet?
Find out how to follow the Mediterranean Diet here.
Here is how to prepare the cauliflower for this recipe.
To make this recipe you will need one head of cauliflower.
Choose an average sized cauliflower that has no spots on it and is also firm to the touch.
Break off the florets when your are ready to roast the cauliflower.
Rinse the cauliflower in cold water, I prefer to soak mine for a few minutes before rinsing.
Allow the cauliflower to drain and then use a paper towel or clean kitchen towel to pat the florets dry.
Also, here is how to prepare spinach for this recipe.
Anyone who knows about Popeye has probably wondered what does spinach do to the body.
The experts tell us that spinach is a healthy leafy green.
This is because spinach is loaded with Vitamin K (think blood clotting) as well as folate, Vitamins A and C.
Here is how to clean fresh spinach.
Spinach leaves are known to have sand in them. To clean the leaves simply place the spinach in a bowl of cold water for five to ten minutes, swishing the leaves around as needed. I like to then rinse the spinach and allow the spinach to drain well.
Tips for making cauliflower salad.
I just mentioned that you should rinse your cauliflower and pat it dry before using it in this recipe. Also, the spinach can be cleaned by placing it in a bowl of cold water for five to ten minutes, swishing the leaves around as needed, and then rinsing it off.
Here are some more great tips for you.
- Use fresh ingredients, spinach and cauliflower, for best results.
- While this salad calls for spinach, feel free to use only one or substituting another green.
- Feel free to use your choice of vinegar and or oil instead of what is mentioned in the ingredient section of this recipe. I have some suggestions just below this list.
- This salad is best when served just after making it. However, you could easily make the dressing ahead of time and refrigerate it until you actually use it. Allowing the ingredients to sit together can make the dressing taste even better! (opinion)
How to make vinaigrette dressing.
The dressing for this recipe is based upon a classic vinaigrette with vinegar and oil.
Since this is Mediterranean diet recipe, using olive oil is a good choice for both its benefits and flavor.
However, you could also use a mild oil or a nut oil or canola oil.
White wine vinegar is also used in this recipe.
I am using white wine vinegar because it goes well with the spinach. However, you could use a more flavorful balsamic vinegar or more fruity vinegar such as apple cider (depending on the oil that you use).
How to roast the cauliflower for this recipe.
Roasting cauliflower is simple to once we prepare the cauliflower and dry it well. I suggest using a rimmed baking sheet that has been prepped for nonstick (I use parchment or foil).
By the way, while you are here you may also be interested in these ideas.
- Asian Slaw in Peanut Butter Dressing.
- Avocado Salad with Spinach, Apples, and Kale.
- Caprese Salad Quesadillas.
- Broccoli Garlic Mashed Potatoes.
- Simple and Delicious Shepherd’s Salad.
- How to Follow the Mediterranean Diet.
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Roasted Cauliflower Salad
Roasted Cauliflower Salad
Earlier I mentioned that you should rinse your cauliflower and pat it dry before using it in this recipe. Also, the spinach can be cleaned by placing it in a bowl of cold water for five to ten minutes, swishing the leaves around as needed, and then rinsing it off.
Also, I mentioned that you can substitute ingredients that are in the vinaigrette dressing.
Feel free to use your choice of vinegar and or oil instead of what is mentioned in the ingredient section of this recipe. I mentioned some suggestions including white wine vinegar because it goes well with the spinach or a more flavorful balsamic vinegar or more fruity vinegar such as apple cider (depending on the oil that you use). .
The ingredients needed to make this Roasted Cauliflower Salad
- Cauliflower- 1 head. Prepare the cauliflower by breaking off the florets. Then rinse them in cold water, I prefer to soak mine for a few minutes before rinsing. Allow the cauliflower to drain and then use a paper towel or clean kitchen towel to pat the florets dry.
- Spinach Leaves- 3 cups. Please have your spinach washed/rinsed and dried for this recipe.
- Olive Oil- 2-3 tablespoons depending on the size of your florets.
- Seasonings- 2-3 teaspoons or as desired. This can include Italian Seasonings, Salt, and/or Pepper.
- Almonds Slices– ¼ cup.
For the dressing
- Olive Oil – ½ cup. Feel free to use a less flavorful plant based oil such as avocado oil. Earlier I mentioned nut oil or canola oil as well.
- Vinegar – ¼ cup. I suggest using white vinegar however, feel free to use another vinegar such as Apple Cider Vinegar or a more flavorful balsamic vinegar.
- Honey– 1 tablespoon. You can alternatively use sugar (1-2 tablespoons). Low carb followers should use a low carb sugar alternative.
- Seasonings as desired.
How to make roasted cauliflower salad with spinach and vinaigrette dressing.
- Start by preparing the spinach and cauliflower as indicated above (breaking off florets and washing etc). Allow these to dry.
- To roast the cauliflower, preheat your oven to 400. I suggest using a rimmed baking sheet that has been prepped for nonstick (I use parchment or foil). Alternatively, you could spread an additional tablespoon or so of olive oil over the baking sheet.
- Place the cauliflower in a large bowl. In another bowl, use a whisk or a fork to mix together the olive oil, vinegar and seasonings.
- Pour the mixed ingredients from the second bowl over the cauliflower and toss until coated. Then transfer the cauliflower to the prepared baking sheet. Bake the cauliflower for 30-35 minutes or until it begins to brown. Be sure to mix and turn the cauliflower several times during the baking to allow it to bake evenly. Also, an option is to stir in the almonds after baking for 20 minutes to allow them to roast as well (you could easily simply add the almonds later on if you do not want them roasted).
- To make the dressing, simply use a whisk or a fork to blend together the ingredients.
- Assemble your salad by combining the somewhat to fully cooled roasted cauliflower with the spinach. Toss with the dressing and any additional almonds and seasonings as desired.
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Nutritional Information is only an estimate and can vary especially with ingredients that are used.
A simple as well as delicious recipe for Roasted Cauliflower Salad. this is a vegetarian, vegan, low carb, and Mediterranean diet salad recipe.
Roasted Cauliflower Salad
Ingredients
- Cauliflower- 1 head. Allow the cauliflower to drain and then use a paper towel or clean kitchen towel to pat the florets dry.
- Spinach Leaves- 3 cups. Please have your spinach washed/rinsed and dried for this recipe.
- Olive Oil- 2-3 tablespoons depending on the size of your florets.
- Seasonings- 2-3 teaspoons or as desired. This can include Italian Seasonings Salt, and/or Pepper.
- Almonds Slices– ¼ cup.
- For the dressing
- Olive Oil – ½ cup. Feel free to use a less flavorful plant based oil such as avocado oil. Earlier I mentioned nut oil or canola oil as well.
- Vinegar – ¼ cup. I suggest using white vinegar however feel free to use another vinegar such as
- Apple Cider Vinegar or a more flavorful balsamic vinegar.
- Honey– 1 tablespoon. You can alternatively use sugar 1-2 tablespoons.
- Seasonings as desired.
Instructions
- Start by preparing the spinach and cauliflower as indicated above (breaking off florets and washing etc). Allow these to dry.
- To roast the cauliflower, preheat your oven to 400. I suggest using a rimmed baking sheet that has been prepped for nonstick (I use parchment or foil). Alternatively, you could spread an additional tablespoon or so of olive oil over the baking sheet.
- Place the cauliflower in a large bowl. In another bowl, use a whisk or a fork to mix together the olive oil, vinegar and seasonings.
- Pour the mixed ingredients from the second bowl over the cauliflower and toss until coated. Then transfer the cauliflower to the prepared baking sheet. Bake the cauliflower for 30-35 minutes or until it begins to brown. Be sure to mix and turn the cauliflower several times during the baking to allow it to bake evenly. Also, an option is to stir in the almonds after baking for 20 minutes to allow them to roast as well (you could easily simply add the almonds later on if you do not want them roasted).
- To make the dressing, simply use a whisk or a fork to blend together the ingredients.
- Assemble your salad by combining the somewhat to fully cooled roasted cauliflower with the spinach. Toss with the dressing and any additional almonds and seasonings as desired.
Recipe Notes
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Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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