Prepare to revolutionize your salad game with a mouthwatering Roasted Cauliflower Salad that will make even veggie-skeptics beg for seconds! This isn't just another boring salad – it's a culinary adventure that transforms humble cauliflower into a golden, crispy masterpiece, drizzled with a creamy lemon dressing that will make your taste buds dance with joy. Whether you're a health-conscious foodie or just looking to impress at your next dinner party, this recipe is about to become your new obsession!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 head cauliflower, cut into florets
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 cups mixed greens
- 1/4 cup feta cheese, crumbled
- 1/4 cup walnuts, chopped
- 1/4 cup Greek yogurt
- Juice of 1 lemon
- 1 tablespoon honey
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will help to achieve a nice golden-brown color on the cauliflower.
- Prepare the cauliflower by cutting it into bite-sized florets. Make sure the florets are roughly the same size to ensure even cooking.
- In a large mixing bowl, toss the cauliflower florets with 2 tablespoons of olive oil. Ensure that the florets are well-coated with the oil for optimal roasting.
- Season the cauliflower with salt and pepper to taste. Feel free to add any other spices you enjoy, such as garlic powder or paprika, for extra flavor.
- Spread the seasoned cauliflower florets in a single layer on a baking sheet lined with parchment paper. This will prevent sticking and make cleanup easier.
- Roast the cauliflower in the preheated oven for about 25 minutes, or until the florets are tender and golden brown, stirring halfway through to ensure even cooking.
- While the cauliflower is roasting, prepare the creamy lemon dressing. In a small bowl, combine 1/4 cup of Greek yogurt, the juice of 1 lemon, and 1 tablespoon of honey. Whisk until smooth and well combined.
- Once the cauliflower is roasted, remove it from the oven and let it cool for a few minutes. The slightly cooled cauliflower will help maintain the crunch of the salad.
- In a large serving bowl, add 4 cups of mixed greens. Top the greens with the roasted cauliflower, crumbled feta cheese, and chopped walnuts.
- Drizzle the creamy lemon dressing over the salad, and gently toss everything together until the ingredients are evenly coated with the dressing.
- Serve the roasted cauliflower salad immediately, garnished with additional feta cheese or walnuts if desired. Enjoy your delicious and nutritious salad!
Tips
- Roasting Temperature is Key: Always preheat your oven to 425°F for that perfect golden-brown caramelization on the cauliflower.
- Size Matters: Cut your cauliflower florets into uniform sizes to ensure even cooking and a consistent texture.
- Don't Overcrowd the Baking Sheet: Spread the florets in a single layer to allow proper roasting and prevent steaming.
- Customize Your Flavor: Feel free to experiment with additional spices like garlic powder, smoked paprika, or za'atar to make the recipe your own.
- Dressing Tip: Whisk the lemon dressing thoroughly to create a smooth, creamy consistency that coats every ingredient perfectly.
- Serve Immediately: This salad is best enjoyed fresh and warm, right after tossing with the dressing to maintain the cauliflower's crispy texture.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 15g
Protein: 8g
Fat: 16g
Saturated Fat: 4g
Cholesterol: 15mg
