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Roasted Cauliflower Salad with Creamy Honey Mustard Vinaigrette. Cauliflower and chickpeas, roasted with olive oil, smoky chipotle, paprika, and garlic until lightly charred, crisp, and delicious. All tossed together with a simple honey mustard vinaigrette, springtime salad greens, cucumbers, fresh herbs, feta cheese, and avocado for a salad that’s plentiful, healthy, and filling. Enjoy this salad for dinner and save the leftovers for lunch the next day. The perfect salad for all the summer days ahead.
This post is in partnership with KitchenAid.
With the longer days, warmer weather, and springtime produce now in stores, I am really embracing the “hearty” salads right now. And when it comes to salads, I really like them big, plentiful, and robust. No wimpy bowls of lettuce, you know?
Enter this roasted cauliflower salad. With a mix of roasted and fresh ingredients, it’s the perfect salad for summer. It’s also great for meal prep, and most importantly, it’s satisfying and delicious
Just like you guys, my life is go, go, go. And as I’ve said before, I am always in need of quick and easy recipes. Over the last year I’ve slowly learned one very simple trick that’s a true game-changer when it comes to getting healthy recipes on the table every day of the week…
Use your oven and let it do all the work for you!
Honestly, if there’s one tip I have to give, it’s to invest in an amazing oven and USE IT! My KitchenAid 6-Burner Dual Fuel Freestanding Range, Commercial Style (with a gas cooktop and electric oven) are put to use pretty much every single day. Whether I’m baking my favorite cake, roasting vegetables, oven frying chicken, or making a cheesy pizza, my dual fuel KitchenAid range is almost always in use. It’s honestly one of the most reliable kitchen appliances I’ve ever owned.
For this spring cauliflower salad, I roasted both the cauliflower and the chickpeas together on ONE sheet pan. I can trust my electric oven to evenly roast the cauliflower, and crisp up the chickpeas, so I crank the oven up to a super high temperature.
You’ll also need plenty of spring greens, cucumbers, your favorite herbs, avocado, and some good feta cheese. I wanted to keep the salad base simple, since the cauliflower and chickpeas are pretty filling and bulk the salad up with healthy fiber and protein.
For the vinaigrette, I went with something a little different. I made a creamy honey mustard vinaigrette using tahini, honey, mustard, and apple cider vinegar. This makes for an extra creamy, sweet, and tangy vinaigrette.
I love tossing ingredients onto a sheet pan and creating a meal out of it. Using just one sheet pan for an entire meal eliminates extra dishes, freeing up time for you to relax before dinner.
For me, this probably means baking up a batch of my favorite cookies, or mixing up a new cocktail. But you can pick your own guilty pleasure. Have some YOU time while your trusty oven cooks dinner for you. See, how could you not love appliances that take care of all the hard work for you?
Something that people don’t know a lot about, but is one of my favorite tools in the kitchen is the 6-Burner Dual Fuel Freestanding Range’s conversion system. The built-in conversion system takes all the guesswork out of convection cooking, always ensuring exceptional results. The convection settings provide even baking results on all racks, even browning and faster roasting times for meats, which decreases the cooking times needed to get delicious results similar to outdoor grilling. So cool, right?
I really love that this range is dual fuel. It’s truly the best of both worlds. Precise control and flexibility with a gas cooking surface, combined with the reliability of an electric oven. This was one of the main reasons I decided to go with this range, and I could not be happier.
So use your oven…starting with this healthy spring salad!
If you make this roasted cauliflower salad, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Watch The How To Video:
Roasted Cauliflower Salad with Creamy Honey Mustard Vinaigrette.
Servings: 6
Calories Per Serving: 648 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 1 large head of cauliflower, cut into florets
- 1 can (14 ounce) chickpeas, drained
- 1/4 cup extra virgin olive oil
- 1 tablespoon chipotle chili powder
- 2 teaspoons smoked paprika
- 2 cloves garlic, minced or grated
- 1/2 teaspoon crushed red pepper flakes
- kosher salt and black pepper
- 6 cups mixed greens
- 2 Persian cucumbers, sliced
- 1/4 cup fresh herbs, such as parsley, basil, and or dill, roughly chopped
- 2 tablespoons fresh chopped chives
- 4 ounces feta cheese, crumbled
- 1-2 avocados, sliced
Creamy Honey Mustard Vinaigrette
- 1/4 cup extra virgin olive oil
- juice of 1 lemon
- 3 tablespoons honey
- 2 tablespoons dijon mustard
- 2 tablespoons tahini
- 2 tablespoons apple cider vinegar
- kosher salt
Instructions
- 1. Preheat oven to 425 degrees F.2. On a large rimmed baking sheet, combine the cauliflower, chickpeas, olive oil, chili powder, paprika, garlic, crushed red pepper flakes, and a pinch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 20 minutes, or until tender and lightly charred.3. Meanwhile, in a large salad bowl, combine the mixed greens, cucumbers, herbs, and chives.4. To make the vinaigrette. Combine all ingredients in a glass jar or measuring cup and shake (or whisk) until completely smooth. Taste and adjust the salt and pepper.5. Toss the roasted cauliflower and chickpeas in with the salad. Add a little of the vinaigrette and toss to combine. Top the salad with avocado and feta cheese. Serve and enjoy! The salad keeps well for 3-4 days in the fridge, add the vinaigrette just before serving.
This post was originally published on June 15, 2019
This was insanely spicy for me… Are you using a chili powder made with Chipotle, or straight up Chipotle powder?? Because all I have is straight up Chipotle powder…maybe that’s why it was too spicy!! Should I try regular chili powder instead (don’t think I could find specifically Chipotle chili powder)? Anywho, love the contrasting flavors, temperatures and textures though!! I’ll tone down the heat for my tongue, but I otherwise loved this salad!
Hi Sarah, I do use just straight chipotle chili powder. maybe next time just try using regular chili powder and reducing the amount. It sounds like maybe you just need a little less heat. Please let me know if you have any other questions. So glad you love this recipe…but do hope you can adjust the heat so it doesn’t burn your tongue (so sorry!)! Thank you! xTieghan
This was fantastic! My husband and I both loved all the flavors and textures, but I would probably back off the red pepper flake and ancho chilli powder a touch if I were making for kids or a crowd that can’t handle spicy food. The cauliflower and the chickpeas do have a kick but it is cut by the dressing and the avocado. My first reaction to the recipe was that there are a lot of ingredients, but in the end, it is well worth it! Normally I would have skipped the fresh herbs, but this time I didn’t, and was very happy I did. Highly recommend this recipe!
I am so glad this turned out so well for you Allie!! Thank you so much for trying it! xTieghan
Made this today and bringing to work tomorrow. It’s so yummy! Thank you.
Quick question:
The dressing goes in the fridge correct?
Also do you warm the cauliflower and chick peas if surging the next day?
Hi Natalie! Yes, I like to keep the dressing in the fridge and I do love to warm the leftovers, BUT they are great cold too. I just LOVE warm foods! 🙂 Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This recipe is the absolute best thing ever. The spice mix for the cauliflower and chickpeas is unreal. We just finished eating it ALONE and I’m happily full. For the mixed greens I chose to use one of those kale, cabbage, brussel sprout salad packs and it was amazing! Thank you so much. Do you have any other recommendations for recipes on your blog that are similar to this? Thx
I am so happy to hear that Alex!! Thank you so much for trying this! xTieghan
Fabulous recipe! Loved the addition of the tahini in the dressing. This is going to be a monthly meal. I was also able to store the left over cauliflower and chickpeas in the fridge for additions to other meals or even just for snacks!
And btw…good for you that KitchenAid thought enough of your blog to partner with you. The advertising shouldn’t detract from the hard work and creativity of the chef.
Thank you so much Tiffany! I am so glad you loved this recipe and I hope you love all others you try! xTieghan
My husband and I thought the seasoning on the chickpeas/cauliflower was a bit too strong, but I’m sure toned down it would have been great. The dressing was delicious! Will be altering the spices slightly and remaking!
Thank you so much Rachel! xTieghan
Perfect way to mix up a salad! The cauliflower and chickpeas are so tasty you can just eat them on their own. I would have added a photo but I ate it too fast!
Yes! So glad you loved this Kinga! xTieghan
Just made the dressing and it will legit taste good on anything! Thank you!
Thank you Chanel! xTieghan
I’m not sure I’ve ever said, “OMG this salad is delicious!” as many times as I have between dinner last night and lunch this afternoon. Excellent last night, and still excellent leftover for lunch. Thanks!
Thank you Michelle! xTieghan
Do you have nutritional info for your recipes? Trying to watch various contents, carbs, protein etc.
Hi Pat! I have the calories listed in most recipes, but I do not provide the carbs, proteins or fats. I find it easiest to put all of the ingredients in a food calculator app and then divide by the serving size. I hope this helps! Please let me know if you have any other questions! xTieghan
I love everything about this recipe!!! It’s so satisfying and delicious. I use ALL of the herbs listed in my salad, and it makes for the most delicious base for this dish. I would love to see more vegetarian/pescatarian recipes using this combo because I end up throwing some of the ingredients away. Love love love this recipe and I’m making it for the second time tonight!
Wow that is so amazing! So happy to hear that you loved these Anna! xTieghan
I am new to your site, but I am quickly realizing your recipes are amazing! I’ve made this salad multiple times and it is so good! Everyone raved about it! To be honest, Ive started doubling the amount of roasted cauliflower and chickpeas since I could eat those alone! So good!
Thank you so much Kim! And welcome! So glad you are loving the recipes thus far! xTieghan
Thanks for telling us about your awesome oven. If only I had $7000.00 , but alas , I do not. I hope I can still make this recipe without it…fingers crossed.
I am sure it will turn out amazing! I hope you love this one! xTieghan
Partner said he was hungry and wanted something different – be careful of what you ask for! The salad was recommended by my doctor and is a hit!! We love the roasted cauliflower.and.chickpeas – the dressing was like icing on a cake. I’ll be making this for my church family on the 3rd Sunday in September. THANK YOU!
That is so amazing to hear! Thank you so much for trying this and I hope your church family loves it! xTieghan
This dressing is giving me LIFE on a Monday!!! So delicious!!!
Thank you Emily! xTieghan