This Roasted Cauliflower Salad with Honey Mustard Vinaigrette is simple to toss together and totally delicious. It showcases vibrant fruits and vegetables that are so good on their own that you don’t need to do much to make them into a tasty and plentiful meal. Although I made this recipe for lunch, you could also serve it as a side dish at your next cookout or dinner party when social distancing isn’t the norm, of course.
In this recipe, cauliflower and chickpeas are roasted with olive oil, smoky chipotle, paprika and garlic until slightly crisp and tender. Then they are tossed together with mixed greens, cucumbers, strawberries and fresh herbs. Finally, the salad is drizzled with a honey mustard vinaigrette using tahini, honey, mustard and apple cider vinegar. The creamy, sweet and tangy vinaigrette makes approximately ½ cup so there is plenty left over for more salads, roasted vegetables or grain bowls.
The cauliflower and chickpeas are pretty filling and bulk the salad up with healthy fiber and protein. I always have cauliflower in the refrigerator. Every time I go to the grocery store I buy a head and by the end of this past week, there were three in my refrigerator! It is such a versatile vegetable. I love roasting it with different spices and adding it to salads, soups, grain bowls or enjoying it as is.
You’ll need plenty of your favorite herbs for this recipe. I used a combination of dill, Thai basil and flat leaf parsley. I love the sweet, herbaceous smell of dill and found that it paired really well with the cucumbers and strawberries in the salad. Although the original recipe did not use strawberries, they add a beautiful pop of color and unbelievable sweetness. Since they are in season right now the flavor is just beyond!
Roasted Cauliflower Salad with Honey Mustard Vinaigrette
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
- 1 large head of cauliflower (cut into small florets)
- 1 can (14 ounce chickpeas, drained and rinsed)
- ¼ cup extra virgin olive oil
- 1 tablespoon chili powder
- 2 teaspoons smoked paprika
- 2 cloves garlic (minced or grated)
- Sea salt and black pepper
- 6 cups mixed greens
- 2 Persian cucumbers (thinly sliced)
- 5 large strawberries (sliced)
- ¼ cup fresh herbs (such as dill, basil and parsley, roughly chopped)
- 1 avocado (sliced)
Honey Mustard Vinaigrette
- ¼ cup extra virgin olive oil
- Zest and juice of 1 lemon
- 3 tablespoons honey
- 2 tablespoons dijon mustard
- 2 tablespoons tahini
- 2 tablespoons apple cider vinegar
- Sea salt
Instructions
- Preheat oven to 425 degrees F.
- In a large bowl, combine the cauliflower, chickpeas, olive oil, chili powder, paprika, garlic and a pinch salt and pepper. Toss well to evenly coat. Transfer to a baking sheet lined with parchment paper and roast for 20 minutes in the oven, or until tender and lightly charred.
- Meanwhile, in a large salad bowl, combine the mixed greens, cucumbers, strawberries and herbs.
- To make the vinaigrette, combine all ingredients in a glass jar or measuring cup whisk until completely smooth. Taste and adjust the salt and pepper.
- 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, if desired. Serve and enjoy!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Recipe inspired by Half Baked Harvest.
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