Get ready to fall in love with cauliflower all over again! Summer is the perfect time to enjoy this versatile veggie in fresh, vibrant salads that are anything but boring. From zesty lemon-herb creations to creamy, crunchy combos, these 20 recipes will inspire your warm-weather meals. Let’s dive into these delicious, easy-to-make salads that are sure to become your new seasonal favorites.
Mediterranean Cauliflower Salad with Feta
Kick off your weeknight dinners with this vibrant, no-cook salad that comes together in minutes. Mediterranean Cauliflower Salad with Feta delivers a satisfying crunch and tangy flavor profile, perfect for meal prep or a quick side.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– For the salad base:
– 1 medium head cauliflower, cut into small florets (about 4 cups)
– 1 cup cherry tomatoes, halved
– 1/2 English cucumber, diced (about 1 cup)
– 1/2 red onion, thinly sliced
– 1/2 cup Kalamata olives, pitted and halved
– 4 oz feta cheese, crumbled
– For the lemon-herb dressing:
– 1/4 cup extra virgin olive oil
– 3 tbsp fresh lemon juice
– 1 tbsp red wine vinegar
– 1 garlic clove, minced
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Place the cauliflower florets in a large mixing bowl.
2. Add the halved cherry tomatoes, diced cucumber, thinly sliced red onion, and halved Kalamata olives to the bowl.
3. In a separate small bowl, whisk together the extra virgin olive oil, fresh lemon juice, red wine vinegar, minced garlic clove, dried oregano, salt, and black pepper until fully combined. Tip: For a smoother dressing, let it sit for 5 minutes to allow the flavors to meld.
4. Pour the lemon-herb dressing over the vegetable mixture in the large bowl.
5. Toss all ingredients thoroughly until the vegetables are evenly coated with the dressing. Tip: Use tongs or two large spoons to prevent crushing the delicate cauliflower florets.
6. Gently fold in the crumbled feta cheese until just distributed throughout the salad. Tip: Reserve a small handful of feta to sprinkle on top for presentation.
7. Serve immediately or refrigerate for up to 2 hours to allow the flavors to develop further.
Offering a delightful contrast, the crisp cauliflower and cucumber play against the creamy, salty feta and briny olives. The bright lemon-herb dressing ties everything together without overwhelming the fresh ingredients. For a heartier meal, serve it alongside grilled chicken or spoon it into pita pockets with hummus.
Buffalo Cauliflower Ranch Salad
Bold buffalo flavor meets fresh crunch in this hearty salad. Roasted cauliflower gets a spicy kick, balanced by cool ranch and crisp veggies. It’s a satisfying meal that’s easy to assemble for lunch or dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the Buffalo Cauliflower:
– 1 large head cauliflower, cut into florets (about 6 cups)
– 2 tbsp olive oil
– 1/2 cup hot sauce (like Frank’s RedHot)
– 2 tbsp unsalted butter, melted
– 1/2 tsp garlic powder
For the Ranch Dressing:
– 1/2 cup mayonnaise
– 1/4 cup buttermilk
– 1 tbsp fresh lemon juice
– 1 tsp dried dill
– 1/2 tsp onion powder
– 1/4 tsp black pepper
For the Salad:
– 6 cups chopped romaine lettuce
– 1 cup cherry tomatoes, halved
– 1/2 cup shredded carrots
– 1/4 cup sliced green onions
– 1/4 cup crumbled blue cheese (optional)
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the cauliflower florets with 2 tbsp olive oil until evenly coated.
3. Spread the cauliflower in a single layer on the prepared baking sheet. Tip: Avoid overcrowding to ensure crisp roasting.
4. Roast for 20 minutes at 425°F, or until the edges are golden brown and tender when pierced with a fork.
5. While the cauliflower roasts, whisk together 1/2 cup hot sauce, 2 tbsp melted butter, and 1/2 tsp garlic powder in a medium bowl.
6. In a separate small bowl, combine 1/2 cup mayonnaise, 1/4 cup buttermilk, 1 tbsp lemon juice, 1 tsp dried dill, 1/2 tsp onion powder, and 1/4 tsp black pepper to make the ranch dressing. Tip: For a thicker dressing, refrigerate it for 10 minutes before serving.
7. Remove the roasted cauliflower from the oven and immediately toss it in the hot sauce mixture until fully coated.
8. Return the coated cauliflower to the baking sheet and roast for an additional 5 minutes at 425°F to set the sauce.
9. In a large serving bowl, layer 6 cups chopped romaine lettuce, 1 cup halved cherry tomatoes, 1/2 cup shredded carrots, and 1/4 cup sliced green onions.
10. Top the salad with the hot buffalo cauliflower straight from the oven. Tip: Adding it warm helps wilt the lettuce slightly for better texture.
11. Drizzle the prepared ranch dressing over the salad and sprinkle with 1/4 cup crumbled blue cheese if using.
12. Toss everything gently just before serving to combine all ingredients evenly.
Fiery cauliflower contrasts with the cool, creamy ranch for a dynamic bite. The romaine stays crisp while the warm cauliflower softens it slightly, creating a satisfying mix of textures. Serve it immediately for the best experience, or pack the components separately for a make-ahead lunch.
Curried Cauliflower Quinoa Salad
Grab a vibrant, protein-packed lunch that comes together in minutes. Curried cauliflower quinoa salad delivers bold flavors and satisfying textures without fuss. It’s perfect for meal prep or a quick weeknight dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the roasted cauliflower:
– 1 medium head cauliflower, cut into 1-inch florets
– 2 tbsp olive oil
– 1 tsp curry powder
– 1/2 tsp salt
For the quinoa:
– 1 cup quinoa, rinsed
– 2 cups water
– 1/4 tsp salt
For the dressing:
– 1/4 cup plain Greek yogurt
– 2 tbsp lemon juice
– 1 tbsp olive oil
– 1 tsp curry powder
– 1/4 tsp salt
For assembly:
– 1/2 cup chopped fresh cilantro
– 1/4 cup chopped roasted almonds
Instructions
1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, toss cauliflower florets with 2 tbsp olive oil, 1 tsp curry powder, and 1/2 tsp salt until evenly coated.
3. Spread cauliflower in a single layer on the prepared baking sheet.
4. Roast for 20-25 minutes, flipping halfway through, until edges are golden brown and crispy.
5. While cauliflower roasts, combine rinsed quinoa, 2 cups water, and 1/4 tsp salt in a medium saucepan.
6. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes.
7. Remove quinoa from heat and let sit, covered, for 5 minutes to steam—this ensures fluffy grains.
8. For the dressing, whisk together Greek yogurt, lemon juice, 1 tbsp olive oil, 1 tsp curry powder, and 1/4 tsp salt in a small bowl until smooth.
9. Fluff quinoa with a fork and transfer to a large serving bowl.
10. Add roasted cauliflower, chopped cilantro, and chopped almonds to the bowl with quinoa.
11. Pour dressing over the salad and toss gently to combine all ingredients evenly.
12. Taste and adjust seasoning if needed, but avoid overmixing to keep textures intact.
13. You’ll love the contrast of warm, spiced cauliflower against cool, creamy dressing. Serve immediately for a warm salad, or chill for 2 hours to let flavors meld—it’s excellent stuffed into pita pockets or over mixed greens.
Creamy Avocado Cauliflower Salad
Creamy avocado cauliflower salad is a fresh, satisfying dish that comes together quickly. This recipe combines roasted cauliflower with a vibrant avocado dressing for a nutritious meal. It’s perfect for lunch, a side dish, or a light dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the roasted cauliflower:
– 1 large head cauliflower, cut into 1-inch florets
– 2 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
For the avocado dressing:
– 2 ripe avocados, pitted and peeled
– 1/4 cup fresh lime juice (about 2 limes)
– 1/4 cup fresh cilantro leaves
– 1/4 cup water
– 1/2 tsp salt
– 1 clove garlic, minced
For assembly:
– 1/2 cup cherry tomatoes, halved
– 1/4 cup red onion, thinly sliced
Instructions
1. Preheat your oven to 425°F.
2. Place the cauliflower florets on a large baking sheet.
3. Drizzle the cauliflower with 2 tbsp olive oil.
4. Sprinkle 1/2 tsp salt and 1/4 tsp black pepper over the cauliflower.
5. Toss the cauliflower to coat it evenly in the oil and seasonings.
6. Roast the cauliflower in the preheated oven for 20-25 minutes, flipping the florets halfway through, until they are tender and have golden-brown edges.
7. While the cauliflower roasts, add 2 pitted and peeled avocados, 1/4 cup fresh lime juice, 1/4 cup fresh cilantro leaves, 1/4 cup water, 1/2 tsp salt, and 1 minced garlic clove to a blender.
8. Blend the avocado mixture on high speed for 30-45 seconds until completely smooth and creamy.
9. Transfer the roasted cauliflower to a large mixing bowl.
10. Pour the blended avocado dressing over the warm cauliflower.
11. Gently toss the cauliflower until it is fully coated in the dressing.
12. Add 1/2 cup halved cherry tomatoes and 1/4 cup thinly sliced red onion to the bowl.
13. Fold the tomatoes and onion into the cauliflower mixture until just combined.
14. Serve the salad immediately while the cauliflower is still slightly warm. For a creamier texture, let the dressed salad sit for 5 minutes before serving to allow the flavors to meld.
Fresh and vibrant, this salad offers a delightful contrast between the warm, tender cauliflower and the cool, creamy avocado dressing. The lime juice adds a bright acidity that balances the richness perfectly. Try serving it over a bed of greens or as a filling for lettuce wraps for a low-carb meal.
Greek-Inspired Cauliflower Salad
Ditch the boring greens for a vibrant, crunchy salad that’s packed with Mediterranean flair. This Greek-inspired cauliflower salad swaps lettuce for roasted florets, tossed with classic flavors. It’s a hearty, make-ahead side that’s perfect for potlucks or meal prep.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the roasted cauliflower:
– 1 large head cauliflower, cut into 1-inch florets
– 2 tbsp olive oil
– 1/2 tsp kosher salt
– 1/4 tsp black pepper
For the salad assembly:
– 1 cup cherry tomatoes, halved
– 1/2 cup pitted Kalamata olives, halved
– 1/2 cup crumbled feta cheese
– 1/4 cup thinly sliced red onion
– 2 tbsp chopped fresh dill
For the lemon-oregano vinaigrette:
– 1/4 cup olive oil
– 3 tbsp fresh lemon juice
– 1 tsp dried oregano
– 1/2 tsp kosher salt
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 425°F and line a large baking sheet with parchment paper.
2. In a large bowl, toss the cauliflower florets with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper until evenly coated.
3. Spread the cauliflower in a single layer on the prepared baking sheet.
4. Roast for 20-25 minutes, flipping halfway through, until the edges are golden brown and crispy.
5. Tip: Don’t overcrowd the pan—this ensures the cauliflower roasts instead of steaming.
6. While the cauliflower roasts, whisk together 1/4 cup olive oil, lemon juice, oregano, 1/2 tsp salt, and 1/4 tsp pepper in a small bowl to make the vinaigrette.
7. Let the roasted cauliflower cool for 10 minutes on the baking sheet to prevent wilting the other ingredients.
8. In a large serving bowl, combine the cooled cauliflower, cherry tomatoes, Kalamata olives, feta cheese, red onion, and fresh dill.
9. Pour the vinaigrette over the salad and toss gently to combine.
10. Tip: For best flavor, let the salad sit for 15 minutes before serving to allow the ingredients to meld.
11. Tip: If making ahead, store the dressing separately and toss just before serving to keep the cauliflower crisp.
You’ll love the contrast of warm, tender cauliflower with the cool, briny olives and creamy feta. The bright lemon vinaigrette ties everything together with a zesty punch. Try serving it over a bed of quinoa or stuffing it into pita pockets for a satisfying lunch.
Cauliflower Tabouleh Salad
Bursting with fresh flavors and a satisfying crunch, this cauliflower tabouleh salad transforms a classic with a low-carb twist. It’s perfect for meal prep or a quick weeknight side dish that feels anything but ordinary.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
For the cauliflower base:
– 1 medium head cauliflower, cut into florets (about 4 cups)
– 1/2 cup finely chopped fresh parsley
– 1/4 cup finely chopped fresh mint
– 1/2 cup finely chopped English cucumber
– 1/2 cup halved cherry tomatoes
– 1/4 cup finely chopped red onion
For the dressing:
– 1/4 cup extra virgin olive oil
– 3 tbsp fresh lemon juice
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Place the cauliflower florets in a food processor and pulse 10-12 times until it reaches a rice-like texture, being careful not to over-process into a paste.
2. Transfer the riced cauliflower to a large mixing bowl.
3. Add the chopped parsley, mint, cucumber, cherry tomatoes, and red onion to the bowl with the cauliflower.
4. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper until fully emulsified.
5. Pour the dressing over the cauliflower and vegetable mixture.
6. Toss everything together thoroughly until all ingredients are evenly coated with the dressing.
7. Let the salad sit for 10 minutes at room temperature to allow the flavors to meld.
8. Give the salad one final gentle toss before serving.
Grain-free yet hearty, the riced cauliflower provides a light, crisp texture that holds the bright, herby dressing beautifully. The fresh mint and lemon make it incredibly refreshing, perfect for scooping with lettuce cups or pita chips for added crunch.
Asian Sesame Cauliflower Salad
Perfectly crispy cauliflower meets a tangy sesame dressing in this vibrant salad. Packed with fresh vegetables and crunchy toppings, it’s a satisfying meal that comes together quickly. You’ll love the bold flavors and contrasting textures.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
For the cauliflower:
– 1 large head cauliflower, cut into 1-inch florets
– 1/2 cup cornstarch
– 1/2 cup all-purpose flour
– 1/2 cup water
– 1/4 cup vegetable oil
For the sauce:
– 1/4 cup soy sauce
– 2 tbsp rice vinegar
– 2 tbsp honey
– 1 tbsp sesame oil
– 1 tsp grated ginger
– 1 garlic clove, minced
For the salad:
– 4 cups shredded green cabbage
– 1 cup shredded carrots
– 1/2 cup sliced green onions
– 1/4 cup chopped cilantro
– 2 tbsp toasted sesame seeds
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Whisk together cornstarch, flour, and water in a large bowl until smooth to create a batter.
3. Toss cauliflower florets in the batter until evenly coated.
4. Arrange coated florets in a single layer on the prepared baking sheet.
5. Drizzle vegetable oil over the florets.
6. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
7. Whisk soy sauce, rice vinegar, honey, sesame oil, ginger, and minced garlic in a small bowl to make the dressing.
8. Combine shredded cabbage, shredded carrots, and sliced green onions in a large serving bowl.
9. Pour half of the dressing over the vegetable mixture and toss to coat.
10. Add baked cauliflower florets to the bowl.
11. Drizzle remaining dressing over the cauliflower and vegetables.
12. Garnish with chopped cilantro and toasted sesame seeds.
Vibrant and satisfying, this salad offers a delightful crunch from the crispy cauliflower against the tender cabbage. The savory-sweet sesame dressing ties everything together with a bright, aromatic finish. Try serving it alongside grilled chicken or spooned into lettuce cups for a fresh twist.
Cauliflower and Kale Superfood Salad
Zesty and nutrient-packed, this salad combines roasted cauliflower with fresh kale for a vibrant meal. It’s quick to assemble and loaded with superfood benefits, perfect for a healthy lunch or side.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– For the roasted cauliflower: 1 head cauliflower (cut into florets), 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper
– For the kale base: 4 cups kale (stems removed, chopped), 1 tbsp lemon juice
– For the dressing: 1/4 cup tahini, 2 tbsp water, 1 tbsp maple syrup, 1 clove garlic (minced), 1/4 tsp salt
– For topping: 1/4 cup pumpkin seeds, 1/4 cup dried cranberries
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss cauliflower florets with olive oil, salt, and black pepper until evenly coated.
3. Spread cauliflower in a single layer on the baking sheet and roast for 20–25 minutes, flipping halfway, until golden brown and tender.
4. While cauliflower roasts, massage kale with lemon juice in a bowl for 2 minutes to soften it, which reduces bitterness.
5. In a small bowl, whisk tahini, water, maple syrup, minced garlic, and salt until smooth, adding more water if needed for a pourable consistency.
6. Toast pumpkin seeds in a dry skillet over medium heat for 3–5 minutes, stirring frequently, until lightly browned and fragrant.
7. Combine roasted cauliflower, massaged kale, toasted pumpkin seeds, and dried cranberries in a large serving bowl.
8. Drizzle dressing over the salad and toss gently to coat all ingredients evenly.
A crisp texture from the roasted cauliflower contrasts with the tender kale, while the creamy tahini dressing adds a savory-sweet note. Serve it immediately for the best crunch, or pack it for a make-ahead lunch by storing dressing separately to keep ingredients fresh.
Lemon Garlic Cauliflower Salad
Vibrant and zesty, this Lemon Garlic Cauliflower Salad is a crisp, refreshing side that comes together quickly. Perfect for potlucks or weeknight dinners, it balances bright citrus with savory roasted cauliflower. You’ll love the crunch and tang.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– For the cauliflower: 1 large head cauliflower (cut into 1-inch florets), 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper
– For the dressing: 1/4 cup fresh lemon juice, 3 cloves garlic (minced), 1/3 cup olive oil, 1/2 tsp salt, 1/4 tsp black pepper
– For assembly: 1/4 cup chopped fresh parsley, 2 tbsp toasted pine nuts
Instructions
1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, toss cauliflower florets with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Spread cauliflower in a single layer on the prepared baking sheet. Tip: Avoid overcrowding to ensure even roasting and crisp edges.
4. Roast for 20-25 minutes, flipping halfway through, until edges are golden brown and tender when pierced with a fork.
5. While cauliflower roasts, whisk together lemon juice, minced garlic, 1/3 cup olive oil, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl to make the dressing.
6. Let roasted cauliflower cool for 5 minutes on the baking sheet to prevent wilting when dressed.
7. Transfer slightly cooled cauliflower to a serving bowl.
8. Pour dressing over cauliflower and toss gently to coat. Tip: Dress while warm to help flavors absorb better.
9. Add chopped parsley and toasted pine nuts, then toss once more. Tip: Toast pine nuts in a dry skillet over medium heat for 2-3 minutes until fragrant for extra crunch.
10. Serve immediately or refrigerate for up to 2 hours before serving.
Keenly balanced, this salad offers tender roasted cauliflower with a crisp bite, soaked in a bright, garlicky lemon dressing. The toasted pine nuts add a nutty contrast, while parsley brings freshness. Try it alongside grilled chicken or as a standalone lunch with added chickpeas for protein.
Mexican Cauliflower Salad with Cilantro Lime Dressing
Perfect for a fresh weeknight meal, this Mexican cauliflower salad brings vibrant flavors to your table. Packed with crisp vegetables and a zesty dressing, it’s a satisfying dish that comes together quickly.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– For the cauliflower: 1 head cauliflower (cut into florets), 2 tbsp olive oil, 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp salt
– For the salad: 1 cup corn kernels (fresh or frozen), 1 can black beans (15 oz, rinsed and drained), 1 red bell pepper (diced), 1/2 red onion (thinly sliced), 1 avocado (diced)
– For the dressing: 1/2 cup fresh cilantro (chopped), 1/4 cup lime juice (about 2 limes), 1/4 cup olive oil, 1 clove garlic (minced), 1/2 tsp salt
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the cauliflower florets with 2 tbsp olive oil, chili powder, cumin, and 1/2 tsp salt until evenly coated.
3. Spread the cauliflower in a single layer on the baking sheet and roast for 20 minutes, flipping halfway through, until golden brown and tender.
4. While the cauliflower roasts, prepare the corn: if using frozen corn, thaw it by running under warm water and draining; for fresh corn, cook in boiling water for 3 minutes, then drain.
5. In a small bowl, whisk together the cilantro, lime juice, 1/4 cup olive oil, minced garlic, and 1/2 tsp salt to make the dressing.
6. In a large serving bowl, combine the roasted cauliflower, corn, black beans, red bell pepper, and red onion.
7. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
8. Fold in the diced avocado just before serving to prevent it from browning.
9. Optionally, garnish with extra cilantro or a squeeze of lime juice for added brightness.
Often, this salad offers a delightful crunch from the roasted cauliflower and crisp vegetables, balanced by the creamy avocado and tangy lime dressing. Serve it as a main dish with tortilla chips or alongside grilled chicken for a heartier meal—it’s versatile and keeps well in the fridge for up to two days.
Cauliflower and Broccoli Slaw
Often overlooked as a side, this slaw transforms cauliflower and broccoli into a crisp, tangy centerpiece. It comes together in minutes with a bright, creamy dressing that clings perfectly to every shred. You’ll want to make it weekly for its versatility and crunch.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
For the slaw:
– 1 medium head cauliflower, cored and cut into florets
– 1 medium head broccoli, cored and cut into florets
– 1/2 cup shredded carrots
– 1/4 cup thinly sliced red onion
For the dressing:
– 1/2 cup mayonnaise
– 2 tbsp apple cider vinegar
– 1 tbsp honey
– 1 tsp Dijon mustard
– 1/2 tsp celery seed
– 1/4 tsp salt
– 1/4 tsp black pepper
Instructions
1. Working in batches, pulse cauliflower florets in a food processor until they resemble rice-sized pieces, about 10-12 pulses per batch; transfer to a large bowl.
2. Pulse broccoli florets in the food processor until finely chopped but not mushy, about 8-10 pulses per batch; add to the bowl with cauliflower.
3. Add shredded carrots and thinly sliced red onion to the bowl with the processed vegetables.
4. In a separate small bowl, whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, celery seed, salt, and black pepper until completely smooth.
5. Pour the dressing over the vegetable mixture in the large bowl.
6. Using tongs or two large spoons, toss everything together until every piece is evenly coated with dressing.
7. Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.
8. After chilling, give the slaw one final toss before serving.
Zesty and crisp, this slaw holds its crunch for days without getting soggy, thanks to the sturdy vegetables. The creamy dressing balances tangy vinegar with a hint of sweetness from honey. Try it piled high on fish tacos or alongside grilled chicken for a refreshing contrast.
Parmesan Roasted Cauliflower Salad
Hearty roasted cauliflower gets a crispy, cheesy upgrade in this simple salad. Parmesan forms a golden crust while the florets caramelize, creating a savory base. Toss it with fresh greens for a satisfying meal.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
For the roasted cauliflower:
– 1 large head cauliflower, cut into 1-inch florets
– 3 tbsp olive oil
– 1/2 cup grated Parmesan cheese
– 1 tsp garlic powder
– 1/2 tsp black pepper
For the salad:
– 5 oz mixed greens (about 5 cups)
– 1/4 cup sliced almonds
– 2 tbsp lemon juice
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the cauliflower florets with olive oil until evenly coated.
3. Sprinkle the Parmesan cheese, garlic powder, and black pepper over the cauliflower and toss again to coat all pieces thoroughly.
4. Spread the cauliflower in a single layer on the prepared baking sheet, ensuring florets aren’t touching for maximum crispiness.
5. Roast for 20-25 minutes, flipping halfway through, until the cauliflower is tender and the Parmesan forms deep golden-brown spots.
6. While the cauliflower roasts, toast the sliced almonds in a dry skillet over medium heat for 3-4 minutes, shaking frequently, until fragrant and lightly browned.
7. Let the roasted cauliflower cool for 5 minutes on the baking sheet to allow the cheese crust to set.
8. In a serving bowl, combine the mixed greens, toasted almonds, and lemon juice.
9. Add the warm roasted cauliflower to the salad bowl and toss gently to combine.
10. Serve immediately while the cauliflower is still warm and crispy.
Melted Parmesan creates a savory, crunchy shell around each tender floret, contrasting with the fresh greens. For a heartier version, add chickpeas before roasting or crumble crispy bacon over the top just before serving.
Spicy Sriracha Cauliflower Salad
Forget boring salads. This Spicy Sriracha Cauliflower Salad delivers a bold, crunchy kick that’s perfect for a quick lunch or a standout side. Fresh cauliflower gets roasted until crispy, then tossed in a creamy, fiery dressing.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the roasted cauliflower:
– 1 large head cauliflower, cut into 1-inch florets
– 2 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
For the sriracha dressing:
– 1/3 cup mayonnaise
– 2 tbsp sriracha sauce
– 1 tbsp lime juice
– 1 tsp honey
– 1/4 tsp garlic powder
For assembly:
– 4 cups chopped romaine lettuce
– 1/4 cup chopped cilantro
– 2 tbsp toasted sesame seeds
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the cauliflower florets with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Spread the cauliflower in a single layer on the prepared baking sheet.
4. Roast for 20-25 minutes, flipping halfway through, until the edges are deeply browned and crispy.
5. While the cauliflower roasts, make the dressing: whisk together 1/3 cup mayonnaise, 2 tbsp sriracha sauce, 1 tbsp lime juice, 1 tsp honey, and 1/4 tsp garlic powder in a small bowl until smooth.
6. Let the roasted cauliflower cool for 5 minutes to prevent wilting the lettuce.
7. In a large serving bowl, combine 4 cups chopped romaine lettuce and 1/4 cup chopped cilantro.
8. Add the slightly cooled cauliflower to the bowl with the lettuce and cilantro.
9. Pour the sriracha dressing over the salad and toss gently to coat everything evenly.
10. Sprinkle 2 tbsp toasted sesame seeds over the top.
Bold flavors and textures make this salad a winner. The crispy, caramelized cauliflower contrasts with the cool, crisp lettuce, all coated in a creamy, spicy dressing. Serve it immediately as a main dish with grilled chicken or scoop it into lettuce wraps for a low-carb option.
Cauliflower and Apple Slaw with Walnuts
Ditch the boring salads—this crunchy slaw brings together sweet apples and earthy cauliflower for a refreshing side. It comes together in minutes and holds up beautifully for meal prep. Walnuts add a satisfying crunch that makes it feel substantial.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
For the Slaw:
– 1 medium head cauliflower, cut into small florets (about 4 cups)
– 2 crisp apples (like Honeycrisp or Granny Smith), julienned
– 1/2 cup walnuts, roughly chopped
For the Dressing:
– 1/3 cup mayonnaise
– 2 tablespoons apple cider vinegar
– 1 tablespoon Dijon mustard
– 1 teaspoon honey
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Place the cauliflower florets in a food processor and pulse 8-10 times until they resemble rice-sized pieces—do not over-process into mush.
2. Transfer the riced cauliflower to a large mixing bowl. Add the julienned apples and chopped walnuts.
3. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and black pepper until completely smooth.
4. Pour the dressing over the cauliflower mixture. Use a large spoon or spatula to toss everything together until evenly coated.
5. Let the slaw sit for 5 minutes to allow the flavors to meld and the cauliflower to slightly soften.
6. Taste and adjust seasoning with an extra pinch of salt if needed, but avoid over-salting as the flavors will develop.
7. Serve immediately or refrigerate in an airtight container for up to 3 days.
Light and crisp, this slaw offers a perfect balance of sweet and tangy with a nutty finish. The cauliflower stays pleasantly crunchy while the apples soften just enough. Try it as a topping for grilled chicken sandwiches or alongside pulled pork for a bright contrast.
Cranberry Almond Cauliflower Salad
Make a vibrant, crunchy salad that’s perfect for holiday gatherings or a quick weeknight side. This Cranberry Almond Cauliflower Salad combines roasted cauliflower with sweet-tart cranberries and toasted almonds for a satisfying mix of textures and flavors. It’s easy to prepare ahead and holds up well, making it a reliable choice for any occasion.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the roasted cauliflower:
– 1 head cauliflower, cut into 1-inch florets
– 2 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
For the dressing:
– 1/4 cup mayonnaise
– 2 tbsp apple cider vinegar
– 1 tbsp honey
– 1/4 tsp salt
For assembly:
– 1/2 cup dried cranberries
– 1/2 cup sliced almonds, toasted
– 1/4 cup chopped fresh parsley
Instructions
1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the cauliflower florets with olive oil, salt, and black pepper until evenly coated.
3. Spread the cauliflower in a single layer on the prepared baking sheet.
4. Roast the cauliflower for 20–25 minutes, flipping halfway through, until the edges are golden brown and tender.
5. While the cauliflower roasts, whisk together mayonnaise, apple cider vinegar, honey, and salt in a small bowl to make the dressing.
6. Toast the sliced almonds in a dry skillet over medium heat for 3–5 minutes, stirring frequently, until fragrant and lightly browned.
7. Let the roasted cauliflower cool for 5 minutes to prevent the salad from becoming soggy.
8. In a large serving bowl, combine the cooled cauliflower, dried cranberries, toasted almonds, and chopped parsley.
9. Pour the dressing over the salad and toss gently until everything is evenly coated.
10. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
With its crisp roasted cauliflower, chewy cranberries, and crunchy almonds, this salad offers a delightful contrast in every bite. The creamy dressing balances the tartness and sweetness, making it a versatile side that pairs well with grilled meats or as a standalone lunch. For a festive twist, serve it in individual mason jars or top with extra toasted almonds just before serving.
Herbed Cauliflower and Farro Salad
Kickstart your meal prep with this hearty, make-ahead salad that balances nutty farro with roasted cauliflower. Keep it simple with fresh herbs and a bright lemon dressing for a satisfying vegetarian main or side. It’s versatile enough for packed lunches or elegant dinner parties.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
For the roasted cauliflower:
– 1 large head cauliflower, cut into 1-inch florets
– 2 tbsp olive oil
– 1 tsp kosher salt
– ½ tsp black pepper
For the farro:
– 1 cup farro
– 3 cups water
– ½ tsp salt
For the dressing:
– ¼ cup olive oil
– 3 tbsp fresh lemon juice
– 1 tsp Dijon mustard
– 1 garlic clove, minced
– ¼ tsp salt
For assembly:
– ½ cup chopped fresh parsley
– ¼ cup chopped fresh dill
– ½ cup crumbled feta cheese
Instructions
1. Preheat oven to 425°F.
2. Toss cauliflower florets with 2 tbsp olive oil, 1 tsp salt, and ½ tsp pepper on a baking sheet.
3. Roast cauliflower for 25 minutes, flipping halfway through, until edges are golden brown and tender.
4. Rinse 1 cup farro under cold water in a fine-mesh strainer.
5. Combine farro, 3 cups water, and ½ tsp salt in a medium saucepan.
6. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 25 minutes until farro is chewy but not mushy.
7. Drain any excess water from the farro and spread it on a baking sheet to cool for 10 minutes.
8. Whisk together ¼ cup olive oil, 3 tbsp lemon juice, 1 tsp Dijon mustard, 1 minced garlic clove, and ¼ tsp salt in a small bowl.
9. Combine cooled farro, roasted cauliflower, ½ cup parsley, ¼ cup dill, and ½ cup feta in a large bowl.
10. Pour dressing over the salad and toss gently to coat all ingredients evenly.
Yield a salad with contrasting textures: tender cauliflower, chewy farro, and creamy feta. You’ll appreciate the bright, herby flavors from the lemon-dill dressing. Try serving it over a bed of arugula or alongside grilled chicken for a complete meal.
Cauliflower and Brussels Sprouts Salad
Bold flavors and satisfying textures make this roasted vegetable salad a standout winter dish. Roasted cauliflower and Brussels sprouts get tossed with a tangy lemon dressing and crunchy almonds for a hearty side or light main. It comes together quickly with minimal hands-on time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the roasted vegetables:
– 1 large head cauliflower, cut into 1-inch florets
– 1 pound Brussels sprouts, trimmed and halved
– 3 tablespoons olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
For the dressing:
– 1/4 cup olive oil
– 3 tablespoons fresh lemon juice
– 1 teaspoon Dijon mustard
– 1/2 teaspoon kosher salt
For finishing:
– 1/2 cup sliced almonds
– 1/4 cup chopped fresh parsley
Instructions
1. Preheat your oven to 425°F and line a large baking sheet with parchment paper.
2. Place the cauliflower florets and halved Brussels sprouts on the prepared baking sheet.
3. Drizzle 3 tablespoons of olive oil over the vegetables and toss to coat evenly.
4. Sprinkle 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper over the vegetables and toss again.
5. Spread the vegetables in a single layer on the baking sheet, ensuring they are not crowded.
6. Roast the vegetables at 425°F for 20-25 minutes, flipping them halfway through, until they are tender and browned at the edges.
7. While the vegetables roast, whisk together 1/4 cup olive oil, 3 tablespoons lemon juice, 1 teaspoon Dijon mustard, and 1/2 teaspoon kosher salt in a small bowl until emulsified.
8. Toast the 1/2 cup sliced almonds in a dry skillet over medium heat for 3-4 minutes, stirring constantly, until fragrant and lightly golden.
9. Transfer the roasted vegetables to a large serving bowl.
10. Pour the prepared dressing over the warm vegetables and toss gently to coat.
11. Add the toasted almonds and 1/4 cup chopped fresh parsley to the bowl and toss once more to combine.
A satisfying contrast of textures defines this salad, with tender roasted vegetables, crunchy almonds, and a bright, tangy dressing. The caramelized edges on the cauliflower and Brussels sprouts add a subtle sweetness that balances the lemon. Serve it warm as a side with roasted chicken or chill it for a packed lunch the next day.
Cauliflower Salad with Tahini Dressing
A cauliflower salad with tahini dressing is a fresh, crunchy alternative to heavy holiday sides. It comes together quickly and offers a satisfying mix of textures and flavors. This version gets extra depth from roasted cauliflower and a creamy, tangy dressing.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the roasted cauliflower:
– 1 large head cauliflower, cut into 1-inch florets
– 2 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
For the salad base:
– 4 cups chopped romaine lettuce
– 1/2 cup chopped red onion
– 1/4 cup chopped fresh parsley
For the tahini dressing:
– 1/4 cup tahini
– 3 tbsp lemon juice
– 2 tbsp water
– 1 small garlic clove, minced
– 1/4 tsp salt
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the cauliflower florets with olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Spread the cauliflower in a single layer on the prepared baking sheet.
4. Roast for 20-25 minutes, flipping halfway through, until the edges are golden brown and crispy.
5. While the cauliflower roasts, whisk together tahini, lemon juice, water, minced garlic, and 1/4 tsp salt in a small bowl until smooth. Tip: If the dressing is too thick, add water 1 tsp at a time until it reaches a pourable consistency.
6. In a large serving bowl, combine chopped romaine lettuce, red onion, and fresh parsley.
7. Let the roasted cauliflower cool for 5 minutes after removing it from the oven. Tip: Cooling slightly prevents the lettuce from wilting when mixed.
8. Add the slightly cooled cauliflower to the salad bowl with the lettuce mixture.
9. Pour the tahini dressing over the salad and toss gently to combine everything evenly. Tip: Toss just before serving to keep the lettuce crisp.
10. Serve immediately.
Vibrant and satisfying, this salad offers a delightful contrast between the warm, crispy cauliflower and the cool, crisp lettuce. The creamy tahini dressing adds a rich, nutty flavor that ties everything together. For a heartier meal, top it with grilled chicken or chickpeas.
BBQ Cauliflower and Corn Salad
Oven-roasted cauliflower and charred corn combine for a smoky, satisfying salad. This BBQ-inspired dish delivers bold flavor with minimal effort. It’s perfect for weeknights or casual gatherings.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the roasted vegetables:
– 1 large head cauliflower, cut into 1-inch florets
– 2 ears corn, husked
– 2 tbsp olive oil
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/2 tsp salt
For the dressing:
– 1/4 cup mayonnaise
– 2 tbsp BBQ sauce
– 1 tbsp apple cider vinegar
– 1/4 tsp black pepper
For assembly:
– 1/4 cup chopped fresh cilantro
– 1/4 cup crumbled feta cheese
Instructions
1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Toss cauliflower florets with 1 tbsp olive oil, smoked paprika, garlic powder, and salt in a large bowl until evenly coated.
3. Spread cauliflower in a single layer on the prepared baking sheet. Roast for 20 minutes, flipping halfway through, until edges are browned and crispy.
4. While cauliflower roasts, brush corn with remaining 1 tbsp olive oil. Heat a grill pan over medium-high heat.
5. Grill corn for 8-10 minutes, turning every 2 minutes, until kernels are charred in spots. Let cool slightly.
6. Cut kernels off corn cobs using a sharp knife. Tip: Place cob upright in a bowl to catch kernels neatly.
7. Whisk mayonnaise, BBQ sauce, apple cider vinegar, and black pepper in a small bowl until smooth. Tip: Adjust BBQ sauce amount for more sweetness or smokiness.
8. Combine roasted cauliflower, corn kernels, and dressing in a large bowl. Toss gently to coat.
9. Fold in chopped cilantro and crumbled feta cheese. Tip: Add feta last to prevent it from breaking down.
10. Serve immediately or chill for 30 minutes to let flavors meld.
The charred corn adds a sweet crunch against the tender, smoky cauliflower. Tangy feta and fresh cilantro brighten each bite. Try it as a taco filling or alongside grilled chicken for a complete meal.
Summary
Savor these 20 vibrant cauliflower salads that make summer eating a breeze! From quick lunches to show-stopping sides, there’s something here for every cook. We’d love to hear which recipes you try—drop a comment with your favorites and share this roundup on Pinterest to spread the inspiration. Happy cooking!
