Cauliflower changes completely once it hits the oven. The florets turn golden, pick up a gentle crispness on the edges, and develop a nutty sweetness you’d never find when it’s raw. In this salad, they’re tossed with herbs, a hint of cumin, and a tangy dressing that makes the dish stand well on its own.
In India, cauliflower has long been a kitchen staple, showing up in everything from humble home-style sabzis to celebratory curries. Pairing it with warming spices and fresh herbs is second nature, and the shift toward roasted salads feels like a natural extension of that tradition. What’s new is the way roasting brings out a sweetness that pairs beautifully with sharper, fresher accents like onions, nuts, or lemon—bridging everyday Indian flavors with global salad culture.
The first time I had a roasted cauliflower salad, it came with pomegranate seeds and almonds scattered on top. The mix of warm, caramelized florets and fresh, bright toppings stuck with me—and showed me that cauliflower can shine just as much in a salad as it does in a curry.
Why you’ll love this
- Golden roasted cauliflower with nutty, sweet flavor
- Light yet filling, perfect as a meal or side
- Naturally vegan and gluten-free
- Easy to adapt with seasonal vegetables and herbs
Roasted Cauliflower Salad
Ingredients
For the Salad:
- 1 small cauliflower with leaves about 500 g
- 1 small red onion cut into chunks
- 1 teaspoon salt
- ½ teaspoon chili powder
- 1 teaspoon chaat masala
- 2 tablespoons vegetable oil
- 2 tablespoons blanched peanuts
- 2 spring onions finely sliced
- 1 small bunch fresh coriander roughly chopped
For the Dressing:
- 2 tablespoons olive oil
- 2 teaspoons cider vinegar or lemon juice
- 1 teaspoon honey
- 1 pinch freshly ground black pepper
Instructions
Method
Preheat the Oven:
- Heat oven to 200°C (400°F), Gas Mark 6.
- Line a roasting tin or baking tray.
Prepare the Vegetables:
- Cut the cauliflower into bite-sized florets.
- Tear or slice any tender leaves.
- Place the cauliflower and red onion in the roasting tin.
Season:
- Sprinkle over salt, chili powder, and chaat masala.
- Drizzle with vegetable oil.
- Mix everything well so the vegetables are evenly coated.
Roast:
- Roast for 20 minutes.
- Remove the tray, toss the vegetables, and return to the oven.
- Roast for another 10–15 minutes until golden and tender.
Toast the Peanuts:
- While the vegetables roast, heat a small frying pan over low-medium heat.
- Add the peanuts.
- Toast for 3–4 minutes until golden and fragrant.
- Transfer to a mortar and pestle.
- Lightly crush.
Make the Dressing:
- In a small bowl, whisk together olive oil, vinegar (or lemon juice), honey, and black pepper.
Assemble the Salad:
- Tip the roasted cauliflower and onion into a serving bowl.
- Add sliced spring onions, chopped coriander, and crushed peanuts.
- Pour over the dressing.
- Toss gently to combine.
Serve:
- Enjoy warm or at room temperature.
Notes
- Replace almonds with sunflower seeds for nut-free option
- Add roasted chickpeas for protein boost
- Use lime instead of lemon for sharper flavor
- Spread florets in single layer for even roasting
- Do not overcrowd tray — roast in two batches if needed
- Toss halfway for even golden edges
- Roast cauliflower ahead, store up to 2 days in fridge
- Assemble salad fresh before serving
- Dressing can be stored separately for up to 3 days
- Serve as a light lunch with flatbread
- Pair with grilled paneer or tofu for a fuller meal
- Add to a festive spread alongside curries and dals
- Spicier: Add smoked paprika or chili flakes
- Tangier: Use a yogurt dressing instead of lemon oil
- Fusion: Toss with quinoa or couscous for a grain bowl
- Festive: Garnish with dried cranberries and pistachios
Nutrition
FAQs
Can I serve roasted cauliflower salad cold?
Yes, it tastes good warm or chilled. Just add dressing before serving.
Can I air-fry the cauliflower?
Yes, air fry at 375°F (190°C) for 15 minutes, shaking halfway.
What other vegetables work well?
Carrots, zucchini, or sweet potatoes roast beautifully and can be added in.
This roasted cauliflower salad takes an everyday vegetable and turns it into something vibrant and satisfying. The roasting brings out a nutty sweetness, while fresh herbs, pomegranate, and crunchy nuts add layers of texture and brightness. It is light enough to enjoy as a salad yet hearty to stand alone as a meal; a balance that makes it a dish worth returning to again and again.
If you try this Roasted Cauliflower Salad, let me know how it went in the comments. And if you enjoy Indian and Indian-inspired cooking, follow Beyond Chutney for more:
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