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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 is amazing, a bit hit in our family. I don’t add cucumber, and use baby spinach leaves as our greens. Also throw in a handful of toasted flaked almonds! Some times I leave out the feta, depending on what we are serving it alongside.
Thank you so much! I am really glad this turned out so well for you! xTieghan
We love roasted cauliflower, so this was another hit for our family! In the rush to eat it I forgot to add the feta, it was still delicious and something to look forward to for next time!
Thank you Arlene! That is so great to hear! xTieghan
How long can the salad dressing keep in a small jar in the refrigerator if i double and keep for future salads?
Thanks in advance.
Hi Sofia! It should last covered in the fridge for a week or so! I hope you love this! xTieghan
Great flavors and quite hearty. We chose to cut out the cucumber and added thinly sliced shallots. I think that using blue cheese also pairs well with the honey mustard vinaigrette. 2 thumbs up ? ?
Thank you so much Lasala! I am glad this turned out well for you! xTieghan
Hey! If I had that oven, I would show it off too! Keep doing what you’re doing! I love it. Looking forward to making this salad this week!
Haha thank you Anne! I am so glad you like this! I hope it turns out amazing for you! xTieghan
seriously the most amazing spring healthy meal! I could put that honey mustard dressing on everything and the dressing with the mix of spices went so well together. Thank you so much for this recipe! Will absolutely be making again!
Thank you so much Alex! I am so glad this turned out so well for you! xTieghan
It looks beautiful and tastes wonderful. Thank you!!
Thank you so much Debbie! xTieghan
I loved this salad! A good way to use up some cauliflower. The dressing is AMAZING, I found that basil tasted delicious with it. Not sure if I should have cut the cauliflower pieces smaller, but the chickpeas got overcooked and dried out by the time the cauliflower was tender, so in the future I will probably add them half way in.
Hi Mindy! I am so glad this salad turned out so well for you!! Thank you so much for trying it! xTieghan
EVERYONE in my family loved this including my 4 year old daughter!!!! This will be on our “family favorite” go to meals from now on!
Amazing!! Thank you for trying this one Jo! xTieghan
This salad was fantastic! I don’t usually bother to buy that many different ingredients for a salad (and the chipotle chili powder was $8 – yikes!) but I am so glad to say it was worth it! The level of heat on the cauliflower and chickpeas took me by surprise, but in combination with the sweet dressing, tangy feta, and creamy avocado, it was delicious. Awesome meal salad and I love that we were able to eat half for dinner and save the other half for tomorrow’s lunch. Thanks for sharing!
Well I am glad you decided to buy for this recipe! And I am so glad you loved this! Thank you so much for trying it Elaine! xTieghan
I just made this salad today and it is delicious. I omitted the feta to make it vegan and it was super tasty. The cauliflower and chickpeas were super flavorful and spicy and then the dressing was sweet and tangy. It was a great balance. Thank you for having this recipe!
That is so amazing to hear! Thank you so much Rachel! xTieghan
I’ve made this twice now and it was even better the second time. Thank you for your continuous delicious recipes!
Thank you for continuing to try them haha! xTieghan
Hi, is possible to substitute the tahini with another ingredient (maybe cashew cream?) or omit it? Thanks!
HI Karen! I would recommend using a cashew cream or almond butter. Either will be delicious. Alternately you can omit the tahini all together, but the vinaigrette will be less creamy. Please let me know if you have any other questions. I hope you love this recipe! Thank you and Happy New Year! xTieghan
Made this twice and Steve and I loved it both times. It was our dinner 🙂 loved wrapping in a lo-cal wrap as well. Good luck Tieghan…mother-in-law-law recommended your site earlier this year and i’ve been visiting it every day since. Recipes are great, site is visually very appealing and love your writings. Why do mother-in-law-laws get such a bad rap!
Awh that is so amazing! I hope you continue to enjoy my blog! xTieghan
Might be a silly question….
Do you allow the cauliflower and chicken peas to cool before mixing into the salad…!? I’m thinking the salad will wilt, but maybe that’s good…
Sounds sooo delicious!
Hey Kristen, I do not let them cool because I LOVE a warm salad. If you are looking for something chilled, let them cool. You can really do whatever you think you will enjoy most! Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan