Cauliflower salad is one of those endlessly adaptable dishes that will pop this season and beyond! This salad recipe is crunchy, sweet, hearty and filling! The cauliflower is spiced with harissa and warm spices along with carrots and onions then roasted for a sweet taste. Nuts and dried fruit round up the crunch and sweetness.
Not sure how to stress this enough, but this is a MUST TRY recipe! Like you’re genuinely missing out if you don’t make this cauliflower salad recipe, especially now as it’s seasonal.
So many people dislike cauliflower with passion, and that includes my sister. However, not this one! The warm spices and harissa used to spice up the veggie makes it impeccably tasty. And the blend of sweet raisins, toasted almonds, chickpeas and a creamy Tahini Sauce on top is EVERYTHING.
So before dismissing it yet, we urge you to give it a try–you will change your mind, guaranteed! On a side note if you love cauliflower, say hello to your go to cauliflower recipe now! We have a raw cauliflower salad that’s crunchy and utterly addictive. This Broccoli Cauliflower Salad on the website is a crowd pleaser too!
Also check out our simple yet cheesy luscious Cauliflower Casserole and Cauliflower Soup. For now, let’s get into the details of this divine cauliflower salad recipe.
What is Cauliflower Salad?
Cauliflower salad covers a family of salads built around cauliflower prepared multiple ways. We have a raw Broccoli Cauliflower Salad, and while we say raw, you don’t truly taste the raw flacor. However most recipes showcase roasted florets that are added to the salad bowl while still slightly warm.
Since it’s a cold weather veggie, most salads are served warm or cold. The salads include caramelized cauliflower, dried fruits and nuts; or crisp pan-fried cauliflower with a punchy vinaigrette. So cauliflower as the star ingredient, accompanied by textural contrasts (toasted nuts, seeds, chickpeas), bright acid, herbs, and a binding dressing.
Today we have roasted cauliflower with carrots, shallots and chickpeas in warm spice and harissa.Then tossed it with greens, raisins and nuts and Tahini Sauce for an ultra nutritious. delicious and Moroccan style salad.
Why You’ll Love This Cauliflower Salad
- The flavors of harissa, warm spices, cool creamy Tahini Sauce are impeccable! This a tasty recipe above all!
- This recipe tastes warm, rich, sweet, creamy with a nutty flavor.
- The different textures shine so much here! Nutty, chewy, luscious creamy and crisp.
- This salad is super versatile, it works as a simple side, a vegetarian main, or a component of a holiday table.
- While it is seasonal, this cauliflower salad is indeed perfect all year round! It’s a great adidtion to your veggie recipes.
- This salad is also great make ahead option, can be served warm or cold, and easy to scale!
- Not only is it delicious, it’s also highly nutritious! Very high in fiber and vitamins, it’s a great way to add vegetables to any meal while keeping it exciting.
Ingredients You’ll Need
- Cauliflower. Use one head of cauliflower cut into florets. While it seems like alot, it will shrink during roasting so it won’t feel as much.
- Carrots. Add a rich taste and sweetness, if you’re not a fan of carrots, please try this Honey Glazed Carrots recipe and report back!
- Shallots. You can use red onion as well. We love shallots.
- Chickpeas. Use canned chickpeas that are rinsed and drained well.
- Almonds. We love toasted almonds in this recipe, but you can use Candied Walnuts, pistachios or any nut you prefer. You can also use sesame seeds, toasted preferably for a richer taste.
- Raisins. They are the best addition here to pair with the warm spices, however you can use cranberries or dried apricots and prunes too!
- Arugula. Any salad greens work well, but arugula is so peppery and perfect.
- Fresh Herbs. LOTS of it! Fresh parsley, cilantro, dill and mint is what we used here.
- Warm Spices. Inspired by the beautiful flavors of north Africa, we used a pinch of salt and black pepper, cinnamon, paprika, turmeric, coriander and cumin. Chilli flakes / red pepper flakes are a must for us, but you can skip them if you prefer a non spicy version.
- Harissa. We can’t get enough of these! We use them to make Harissa Vinaigrette, Harissa Aioli, Halibut Recipe and MORE! It’s like THE condiment to run to for flavor and instant Mediterranean flare.
- Olive Oil. Use quality olive oil, always. We love this one from Mina as well.
- Dressing. We don’t fuss over this, a good old yet luscious and divine Tahini Sauce is ALL YOU NEED! Just add a bit extra lemon juice to the tahini. For the record, you can make a simple dijon mustard and mayo vinaigrette but we love tahini more here!
- Optional. You can add feta cheese, capers, olives and your favorite Mediterranean ingredients, but we love having the main ingredients shine.
How to Make Cauliflower Salad
Roast The Cauliflower And Chickpeas
- Preheat the oven to 425°F (220°C).
- Place the cauliflower florets (about 1–1½” pieces) on a baking sheet. Add to that the chickpeas (rinsed and drained), shallots and carrots.
- Blend the warm spices together and sprinkle them over the veggies.
- Next add dollops of harissa over the veggies. This adds so much richness and depth of flavor!
- Finish off with plenty of olive oil.
- Use your hands or a spatula to mix in the seasoning well into the veggies before roasting.
- Make sure the veggies are all in a single layer to evenly roast.
- Roast until the cauliflower, carrots and shallots are soft and caramelized, while the chickpeas are crunchy.
- Set aside to cool as you prepare the remaining salad.
Assemble The Salad
- To assemble the salad: Add the greens to a large salad bowl, we used arugula.
- Pile on top the cooled (slightly warm) roast cauliflower, carrots, shallots and crispy chickpeas. Add to that the raisins, herbs, and toasted almonds.
- Pour over a generous amount of extra lemony Tahini Sauce.
- Toss well and the salad is ready finished off with extra herbs and chilli flakes.
- Ready to ENJOY!!!
Cauliflower Salad Recipe Tips
- Cut the florets uniformly because even pieces roast and caramelize evenly. Aim for 1 inch size cubes to preserve the texture as they roast.
- When roasting the veggies, always lay them in a single layer. If you crowd the veggies, you will end up with steamed like veggies not roasted.
- You can spice the veggies endless variations, but the warm spices along with harissa add an impeccable flavor! You can’t compare this to any roast veggies you had before.
- Find the Harissa at whole foods, your local grocery stores or online. We highly recommend you don’t skip it!
- Always roast at a high temperature such as 425 degrees F for a caramelized roasted flavor, and crisp chickpeas.
- Keep the dried fruits and the nuts at the end. Always use toasted nuts for a deeper flavor.
- While you can use a lemon olive oil dressing, we love our creamy Tahini Sauce thinned out with an extra teaspoon of lemon juice.
- Feel free to swap the nuts for pistachios, pine nuts, walnuts–try our 5 minute Candied Walnuts too!
- You can use cranberries instead of raisins, or use dried apricots and prunes. SO GOOD!
- While this is a lovely roasted cauliflower version, we can’t stress enough that this raw Broccoli Cauliflower Salad is AMAZING!!! No matter how you feel about it, just try it. And you won’t regret!
Variations:
- Middle Eastern Roasted cauliflower: From chef Ottelnghi, he adds in celery, hazelnuts, pomegranate seeds, parsley, lemony dressing.
- Cauliflower tabbouli: Similar to our popular Tabouleh or Tabouli With Lemon Tahini Dressing, the riced cauliflower is used instead of bulgur. SO popular and so good for you!
- Mediterranean: raisins or currants, pine nuts, creamy dill sauce similar to the one used in Creamy Cucumber Salad.
Is Cauliflower Salad better raw or roasted?
Both are great. This Broccoli Cauliflower Salad is a great recipe that uses raw, cut up smaller and laced in a sweet poppy seed sauce. The Roasted version offers caramelized sweetness and tender texture. Choose roasted for warm salads and raw for make ahead cold salads.
How long do you roast cauliflower for a salad?
It’s best to roast the it until tender, and not al dente. We love a high temperature of 425 degrees F for about 20-30 minutes. This depends on the size of your florets. You can optionally broil for 1-2 minutes at the end if you want a crisp finish.
Can I make cauliflower salad ahead of time?
Yes!! We love roasting the veggies ahead of time and storing it in the refrigerator for 3 days. Warm the veggies gently in an air fryer or oven, toss the remaining ingredients and serve the salad.
What dressing goes best with cauliflower salad?
You can’t go wrong with this Tahini Sauce! We make it a Lemon tahini but adding an extra teaspoon of lemon juice to the recipe. You can also use a dill yogurt creamy sauce similar to our Creamy Cucumber Salad.
How do I keep cauliflower florets from getting soggy?
The roasting method makes all the difference. Roast at high heat in a single layer and don’t overcrowd the pan. Don’t dress the cauliflower until just before serving.
What pairs well with cauliflower salad?
Grilled meats, roasted fish, lamb, grain bowls, flatbreads, or as part of an appetizer board.
Are roasted cauliflower salads healthy?
Yes! Naturally cauliflower is low in calories and high in fiber and nutrients. Plus the chickpeas add extra protein, the nuts are great for omega 3 and the tahini is nutrient dense. This salad is super nutritious, filling and so TASTY at the same time!
Can I use frozen cauliflower?
Yes. You can, but thaw and pat dry thoroughly before roasting. That’s because frozen cauliflower tends to release more water and can steam rather than roast. It may have a softer texture compared to fresh. We recommend fresh when possible.
Easy Veggie Recipes
Honey Glazed Carrots
Broccoli Salad
Sautéed Green Beans
Zucchini Fries
Roasted Asparagus
Broccoli Rabe
Cauliflower Casserole
Roasted Acorn Squash
Butternut Squash Casserole
Roasted Butternut Squash
Cauliflower Salad
Ingredients
Roasted Cauliflower & Veggies
- 3 cups Cauliflower florets cut into about 1 inch chunks
- 1 cup carrots cut into 1 inch length
- 2 shallots sliced
- 1 cup chickpeas canned, rinsed and drained
- 1/2 teaspoon salt and pepper to taste
- 1/4 teaspoon cinnamon
- 1/4 teaspoon paprika
- 1/8 teaspoon turmeric
- 1/4 teaspoon coriander
- 1/4 teaspoon cumin
- 3 Tablespoons Harissa We use MINA Harissa
- 1/4 cup olive oil
Salad
- 3 cups Arugula or greens
- 1/2 cup herbs fresh mint, parsley, dill
- 12 cup almonds toasted
- 1/2 cup raisins or dried apricots
Tahini Dressing
- 2 tablespoons Tahini
- 1 tablespoon water
- 1/4 teaspoon salt
- 1/8 teaspoon cumin
- 1 1/2 teaspoons lemon juice more to taste
Instructions
-
Preheat the oven to 425°F (220°C).
-
Place the cauliflower florets (about 1–1½" pieces) on a baking sheet. Add to that the chickpeas (rinsed and drained), shallots and carrots.
-
Blend the warm spices together and sprinkle them over the veggies.
-
Next add dollops of harissa over the veggies. This adds so much richness and depth of flavor!
-
Finish off with plenty of olive oil.
-
Use your hands or a spatula to mix in the seasoning well into the veggies before roasting.
-
Make sure the veggies are all in a single layer to evenly roast.
-
Roast until the cauliflower, carrots and shallots are soft and caramelized, while the chickpeas are crunchy.
-
Set aside to cool as you prepare the remaining salad.
-
To assemble the salad: Add the greens to a large salad bowl, we used arugula.
-
Pile on top the cooled (slightly warm) roast cauliflower, carrots, shallots and crispy chickpeas. Add to that the raisins, herbs, and toasted almonds.
-
Pour over a generous amount of extra lemony Tahini Sauce.
-
Toss well and the salad is ready finished off with extra herbs and chilli flakes.
-
Ready to ENJOY!!!
Recipe Video
Recipe Notes
Cauliflower Salad Recipe Tips
- Cut the florets uniformly because even pieces roast and caramelize evenly. Aim for 1 inch size cubes to preserve the texture as they roast.
- When roasting the veggies, always lay them in a single layer. If you crowd the veggies, you will end up with steamed like veggies not roasted.
- You can spice the veggies endless variations, but the warm spices along with harissa add an impeccable flavor! You can't compare this to any roast veggies you had before.
- Find the Harissa at whole foods, your local grocery stores or online. We highly recommend you don't skip it!
- Always roast at a high temperature such as 425 degrees F for a caramelized roasted flavor, and crisp chickpeas.
- Keep the dried fruits and the nuts at the end. Always use toasted nuts for a deeper flavor.
- While you can use a lemon olive oil dressing, we love our creamy Tahini Sauce thinned out with an extra teaspoon of lemon juice.
- Feel free to swap the nuts for pistachios, pine nuts, walnuts--try our 5 minute Candied Walnuts too!
- You can use cranberries instead of raisins, or use dried apricots and prunes. SO GOOD!
- While this is a lovely roasted cauliflower version, we can't stress enough that this raw Broccoli Cauliflower Salad is AMAZING!!! No matter how you feel about it, just try it. And you won't regret!
Variations:
- Middle Eastern Roasted cauliflower: From chef Ottelnghi, he adds in celery, hazelnuts, pomegranate seeds, parsley, lemony dressing.
- Cauliflower tabbouli: Similar to our popular Tabouleh or Tabouli With Lemon Tahini Dressing, the riced cauliflower is used instead of bulgur. SO popular and so good for you!
- Mediterranean: raisins or currants, pine nuts, creamy dill sauce similar to the one used in Creamy Cucumber Salad.
Is Cauliflower Salad better raw or roasted?
Both are great. This Broccoli Cauliflower Salad is a great recipe that uses raw, cut up smaller and laced in a sweet poppy seed sauce. The Roasted version offers caramelized sweetness and tender texture. Choose roasted for warm salads and raw for make ahead cold salads.
How long do you roast cauliflower for a salad?
It's best to roast the it until tender, and not al dente. We love a high temperature of 425 degrees F for about 20-30 minutes. This depends on the size of your florets. You can optionally broil for 1-2 minutes at the end if you want a crisp finish.
Can I make cauliflower salad ahead of time?
Yes!! We love roasting the veggies ahead of time and storing it in the refrigerator for 3 days. Warm the veggies gently in an air fryer or oven, toss the remaining ingredients and serve the salad.
What dressing goes best with cauliflower salad?
You can't go wrong with this Tahini Sauce! We make it a Lemon tahini but adding an extra teaspoon of lemon juice to the recipe. You can also use a dill yogurt creamy sauce similar to our Creamy Cucumber Salad.
How do I keep cauliflower florets from getting soggy?
The roasting method makes all the difference. Roast at high heat in a single layer and don’t overcrowd the pan. Don’t dress the cauliflower until just before serving.
What pairs well with cauliflower salad?
Grilled meats, roasted fish, lamb, grain bowls, flatbreads, or as part of an appetizer board.
Are roasted cauliflower salads healthy?
Yes! Naturally cauliflower is low in calories and high in fiber and nutrients. Plus the chickpeas add extra protein, the nuts are great for omega 3 and the tahini is nutrient dense. This salad is super nutritious, filling and so TASTY at the same time!
Can I use frozen cauliflower?
Yes. You can, but thaw and pat dry thoroughly before roasting. That's because frozen cauliflower tends to release more water and can steam rather than roast. It may have a softer texture compared to fresh. We recommend fresh when possible.
This is such a comforting salad. I love warm salads in the winter and this one totally hits the spot.
I tried this last night and it was such a pleasant surprise! The flavors blended so well, and even my kids enjoyed it!
This was such a tasty salad. I really enjoyed the variety of flavors and textures in it.