Roasted cauliflower has a comforting texture and neutral flavor that lends itself to a variety of recipes. Hence the popularity of cauliflower pizza, cauliflower tacos, and cauliflower soup! In this recipe, you’ll roast the cauliflower to give it a more pleasant taste and texture. While that’s cooking, you can chop the other veggies you’ll use and stir together an easy Greek salad dressing. By the time the cauliflower is done, you can toss it all together for a fast & easy meal.
Ingredients You’ll Need
Similar to a Greek salad, this recipe is made with cucumber, tomatoes, and red onion for a fresh, crunchy texture. You can add any other toppings you love! Olives can be a polarizing ingredient, so add them if you love them! I also like to add crumbled feta cheese to give this salad some creaminess and extra tang. Leave off the cheese for a dairy-free option! Tip: You can add a tablespoon or two of tahini to this salad dressing, for some dairy-free creaminess.
How to Make Cauliflower Salad
Cut the cauliflower into bite-sized pieces, then toss it with olive oil. Spread it out on a large rimmed baking sheet and sprinkle it with a 1/4 teaspoon of salt. Roast until the cauliflower is tender, about 20 minutes at 400ºF. Keep in mind that the cauliflower won’t be as crispy if it’s packed together on a baking sheet, so for extra-crispy cauliflower, feel free to use 2 large baking sheets for this amount of cauliflower, instead. I don’t mind the steamed texture for this recipe, and I prefer not to wash another baking sheet later, but the choice is yours! While the cauliflower is roasting, add the vinegar, olive oil, garlic, oregano, salt, and pepper to the bottom of a large mixing bowl. Whisk it together, and then you can chop the veggies and add them to the dressing as you go. I like to start with the red onions, so they can sit in the dressing the longest and mellow in flavor. Next, you’ll add in the chopped tomatoes and cucumber, and stir well. When the cauliflower is done roasting, let it cool briefly on the pan, for about 10 minutes. Then transfer it to the bowl of dressing and veggies, and toss well. Adjust the seasoning to taste, adding more salt, as needed, as well as any optional toppings you love, such as sliced olives and crumbled feta cheese. You can serve this salad right away, or let it chill in the fridge before serving. Seasoning note: When you add the olives and feta cheese, I like to add an extra 1/4 teaspoon of salt to this recipe at the end, but if you omit either of these ingredients, you may want to use a little more than that to help punch-up the flavor. If you ever find that your salad tastes bland, it’s probably because you haven’t used enough salt yet! But when you add other salty things, like olives and feta, you won’t need as much, so be sure to taste and adjust as you go.
Storage Tips
Cauliflower salad can be stored in an airtight container in the fridge for up to 4 days, so feel free to make this in advance for a party or packed lunch idea. I don’t recommend freezing it, however, as the veggies will be mushy and watery when they thaw later. Looking for more salad recipes? Try Quinoa Black Bean Salad or Kale Feta Salad for more ideas. If you try this Cauliflower Salad, please leave a comment and star rating below to let me know how you like it! — Reader Feedback: What’s your favorite way to serve cauliflower?
