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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
Loved this salad. Great to make when cauliflowers are cheap. Used a little less oil and added cherry tomatoes. ?
Amazing! Thank you Janine! xTieghan
I love this salad! Even my husband loved this salad and he isnt really a salad guy. Thanks so much for all of your amazing recipes.
Thank you Sarah! I am really glad you both loved this salad! xTieghan
So easy. SO GOOD! Didn’t have honey, so I replaced it with a slightly smaller measurement of maple syrup and it tasted incredible. Love this one!
Thank you so much Carolina! I am really happy to hear that! xTieghan
LOVE this salad…all your recipes really! Can you tell me where you purchased the salad utensils please? They are lovely!
Thanks, Laura
Hey Laura,
Thanks so much for giving the recipe a try! The utensils are from The Little Market. Please let me know if you have any other questions! xTieghan
So so amazing super yummy! I immediately Fell in love! Thank you for this Inspiration
Thank you so much Mela! xTieghan
Weather has cooled off enough for me to use my oven again…and this salad was perfect! Recipe says it’s a great spring or summer salad, but I’ll vouch it’s great for transition to fall as well. Combination of flavors is SO good. As the days cool off more I may add some roasted sweet potatoes in lieu of the avocado. The dressing is a keeper- already thinking what else I can use it on. One hint: make extra of the roasted veggies so you can snack on them and still have some left for the salad. YUM!
Thank you so much Kasey! I am so glad this salad turned out so well for you!! xTieghan
roasted cauliflower and garbanzo beans was amazing by itself!
Amazing! Thank you Etan! xTieghan
Okaaaaaaayyyyyy, this salad is everything: Smoky and spicy cauliflower, crunchy chickpeas (I took the 8 extra minutes to peel the skins), the refreshing and cool cucumbers, creamy avacado, zing of feta, and the pop of herbs! And that dressing! This salad is a culinary feast of sizzle & sweet!!!! Can’t wait to see what it tastes like next day! Thank you! Love me a big salad! ?
Wow yes!! I am so glad this recipe turned out so well for you, Lisa! Thank you so much for trying it! xTieghan
After the success of your Turkish Eggs recipe, I decided I’d give another one for a spin. This salad was simple to make and was absolutely delicious – a big hit! Thank you for sharing this with us. Cannot wait to make it again.
That is so amazing to hear! I am really glad this turned out so well for you, Natalie! I hope you continue to love my recipes! xTieghan
Made this for a dinner with another couple the other night and it was a hit. Everyone loved it including my teen son. So yummy and I noticed the roasted cauliflower and chickpeas is the base for a couple of your other recipes. The vinaigrette was the crowning addition. One of the best salads I have ever made.
Wow that is so amazing to hear! Thank you so much for trying this one, Christi!! xTieghan
This salad is SO frickin good. I have made it several times already because I love it so much. It’s got basically all my favorite things: roasted chickpeas, avocado, cauliflower. I like to use goat cheese instead of feta but either way it’s delicious. And man that dressing, it’s unbelievably good. You are a queen, Teighan!
I am so glad you have been loving this one, Anya! Thank you so much! xTieghan
This salad is probably the most made meal in our home right now. We probably eat is 1-3 times a month, It’s sooo good! We adapt it using what we have on hand and the dressing is often added to other dishes and sandwiches. Thank you!
Thank you so much Jessica!! I am so happy this turned out so well for you all! I hope you continue to love it! xTieghan
So good!
Thank you so much Christy! xTieghan
This salad is AMAZING. I made this for a camping trip, which was a great compliment to the unhealthy meat/carbs/alcohol that was consumed 😉 I kept mostly to the recipe, but roasted red peppers w/ the cauliflower, added chopped carrots (that I tossed with lemon during the day before prep), herbs were just green onions, and omitted the cheese, chickpeas, avocados, and cucumbers. For the dressing, I just added a bit more acid and didn’t add the tahini, but that was it! Chomping down on the leftovers now – YUM.
Love that this turned out so well for you, Amy! Thank you so much for trying it!! xTieghan
We love love love this dish! Especially the dressing!
Thank you so much Heather! I am really glad this turned out so well for you! xTieghan