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Roasted Cauliflower Salad
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Roasted Cauliflower Salad

A warm salad of spiced roasted cauliflower and onion, bright herbs, crunchy peanuts, and a simple tangy dressing. Delicious served warm or at room temperature.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Indian
Keyword: Roasted Cauliflower Salad
Servings: 2 People
Calories: 293kcal

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
US Customary - Metric

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

    Ingredient swaps:
    • Replace almonds with sunflower seeds for nut-free option
    • Add roasted chickpeas for protein boost
    • Use lime instead of lemon for sharper flavor
    Technique tips:
    • Spread florets in single layer for even roasting
    • Do not overcrowd tray — roast in two batches if needed
    • Toss halfway for even golden edges
    Make-ahead and storage:
    • 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
    Serving ideas:
    • 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
    Twist ideas:
    • 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

    Calories: 293kcal | Carbohydrates: 10g | Protein: 3g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 187mg | Potassium: 161mg | Fiber: 2g | Sugar: 6g | Vitamin A: 272IU | Vitamin C: 6mg | Calcium: 27mg | Iron: 1mg