20 Delicious Cauliflower Salad Recipes Healthy

Are you ready to fall in love with cauliflower all over again? Whether you’re a seasoned veggie enthusiast or just looking for a fresh way to spice up your meal prep, our roundup of 20 Delicious Cauliflower Salad Recipes is here to inspire your next kitchen adventure. From crunchy and refreshing to rich and comforting, these healthy dishes promise to delight your taste buds and keep you coming back for more. Let’s dive in!

Roasted Cauliflower Salad with Tahini Dressing

This Roasted Cauliflower Salad with Tahini Dressing is a game-changer for your weeknight dinners, offering a perfect blend of nutty, creamy, and fresh flavors.

Ingredients

• 1 large head cauliflower, cut into florets
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• 2 cloves garlic, minced
• 1/4 cup water
• 1/4 cup chopped parsley
• 1/4 cup pomegranate seeds

Instructions

1. Preheat your oven to 400°F. Toss the cauliflower florets with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread on a baking sheet and roast for 25 minutes until golden and tender.
2. While the cauliflower roasts, whisk together tahini, lemon juice, maple syrup, minced garlic, remaining 1 tablespoon olive oil, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, and water until smooth to make the dressing.
3. Once the cauliflower is done, let it cool slightly before tossing with the tahini dressing, chopped parsley, and pomegranate seeds.

The magic of this salad lies in the contrast between the warm, roasted cauliflower and the cool, creamy tahini dressing, finished with a burst of sweetness from the pomegranate seeds.

Tip: For an extra crunch, sprinkle some toasted almonds or walnuts on top before serving.

Curried Cauliflower Salad with Raisins and Almonds

This Curried Cauliflower Salad with Raisins and Almonds is a vibrant, flavor-packed dish that brings a delightful crunch and sweetness to your table.

Ingredients

• 1 medium head cauliflower, cut into small florets
• 2 tbsp olive oil
• 1 tbsp curry powder
• 1/2 tsp salt
• 1/4 cup raisins
• 1/4 cup sliced almonds, toasted
• 2 tbsp fresh lemon juice
• 1 tbsp honey
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat your oven to 400°F. Toss the cauliflower florets with olive oil, curry powder, and salt until evenly coated. Spread on a baking sheet in a single layer.
2. Roast for 20-25 minutes, stirring once halfway through, until the cauliflower is tender and edges are golden brown. Let cool slightly.
3. In a large bowl, whisk together lemon juice and honey. Add the roasted cauliflower, raisins, almonds, and cilantro, tossing gently to combine.

The magic of this salad lies in the contrast between the warm, spicy cauliflower and the cool, sweet raisins, with a toasty crunch from the almonds.

Tip: For an extra layer of flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld.

Cauliflower and Chickpea Salad with Lemon Garlic Dressing

This Cauliflower and Chickpea Salad with Lemon Garlic Dressing is a vibrant, nutrient-packed dish that brings a refreshing twist to your meal prep routine.

Ingredients

• 1 medium head cauliflower, cut into small florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• 2 cloves garlic, minced
• Juice of 1 lemon
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat your oven to 400°F. On a large baking sheet, toss the cauliflower florets and chickpeas with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, cumin, and smoked paprika. Spread in an even layer.
2. Roast for 25 minutes, stirring halfway through, until the cauliflower is tender and golden at the edges.
3. While the vegetables roast, whisk together the remaining 1 tablespoon olive oil, minced garlic, lemon juice, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper in a small bowl to make the dressing.
4. Transfer the roasted cauliflower and chickpeas to a large bowl. Drizzle with the lemon garlic dressing and toss to coat. Sprinkle with chopped parsley before serving.

The magic of this salad lies in the smoky roasted veggies paired with the bright, zesty dressing—it’s a flavor combo that’s hard to beat.

Tip: For an extra crunch, sprinkle some toasted almonds or walnuts on top before serving.

Buffalo Cauliflower Salad with Blue Cheese Dressing

Spice up your salad game with this Buffalo Cauliflower Salad topped with a creamy Blue Cheese Dressing — it’s a perfect blend of heat and cool that’ll have you coming back for seconds.

Ingredients

• 1 large head cauliflower, cut into florets
• 1/2 cup hot sauce
• 1/4 cup melted butter
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt to taste
• 6 cups mixed greens
• 1/2 cup crumbled blue cheese
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tbsp lemon juice
• 1/4 tsp black pepper
• 2 tbsp milk

Instructions

1. Preheat your oven to 425°F. In a large bowl, toss the cauliflower florets with olive oil, garlic powder, onion powder, and salt. Spread on a baking sheet and roast for 20 minutes until tender.
2. Whisk together hot sauce and melted butter in a bowl. Drizzle over the roasted cauliflower and toss to coat. Return to the oven for 5 minutes to crisp up.
3. In another bowl, whisk together mayonnaise, sour cream, lemon juice, black pepper, and milk until smooth. Stir in the crumbled blue cheese.
4. Arrange mixed greens on a platter, top with the buffalo cauliflower, and drizzle with the blue cheese dressing.

The magic of this salad lies in the contrast between the fiery buffalo cauliflower and the cooling, tangy blue cheese dressing — a match made in flavor heaven.

Tip: For an extra crunch, sprinkle some toasted walnuts or pecans on top before serving.

Mediterranean Cauliflower Salad with Feta and Olives

This Mediterranean Cauliflower Salad with Feta and Olives is a vibrant, flavor-packed dish that brings a fresh twist to your table with minimal effort.

Ingredients

• 1 medium head cauliflower, cut into small florets
• 1/2 cup pitted Kalamata olives, halved
• 1/2 cup crumbled feta cheese
• 1/4 cup extra virgin olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat your oven to 425°F. Toss the cauliflower florets with 2 tbsp of the olive oil, 1/2 tsp of the salt, and 1/4 tsp of the black pepper. Spread them out on a baking sheet and roast for 20 minutes, until golden and tender.
2. In a large bowl, whisk together the remaining 2 tbsp olive oil, lemon juice, dried oregano, and remaining 1/2 tsp salt.
3. Add the roasted cauliflower, Kalamata olives, and feta cheese to the bowl with the dressing. Gently toss to combine.
4. Sprinkle the chopped fresh parsley over the salad and give it one final gentle toss.

The roasted cauliflower adds a delightful crunch against the creamy feta and briny olives, making every bite a perfect balance of textures and flavors.

Tip: For an extra burst of freshness, add a handful of cherry tomatoes or cucumber slices right before serving.

Cauliflower Tabouleh Salad with Fresh Herbs

Looking for a fresh twist on the classic tabouleh? This Cauliflower Tabouleh Salad with Fresh Herbs is a crunchy, vibrant dish that’s as nutritious as it is delicious.

Ingredients

• 1 medium head cauliflower, riced (about 4 cups)
• 1 cup finely chopped fresh parsley
• 1/2 cup finely chopped fresh mint
• 1/2 cup diced cucumber
• 1/4 cup diced red onion
• 1/4 cup extra virgin olive oil
• 3 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a large bowl, combine the riced cauliflower, parsley, mint, cucumber, and red onion.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
3. Pour the dressing over the cauliflower mixture and toss until everything is evenly coated.
4. Let the salad sit for 10 minutes to allow the flavors to meld before serving.

The magic of this dish lies in the cauliflower’s ability to mimic the texture of bulgur wheat, making it a perfect gluten-free alternative that doesn’t skimp on flavor or satisfaction.

Tip: For an extra burst of freshness, add a handful of cherry tomatoes halved right before serving.

Asian Cauliflower Salad with Sesame Ginger Dressing

This Asian Cauliflower Salad with Sesame Ginger Dressing is a crunchy, flavorful twist on your usual salad, perfect for adding a bit of excitement to your meal prep routine.

Ingredients

• 1 medium head cauliflower, cut into small florets
• 1/2 cup shredded carrots
• 1/4 cup thinly sliced green onions
• 1/4 cup chopped cilantro
• 2 tbsp sesame seeds
• 1/4 cup olive oil
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp grated fresh ginger
• 1 clove garlic, minced
• 1 tbsp rice vinegar
• 1/2 tsp red pepper flakes

Instructions

1. In a large bowl, combine the cauliflower florets, shredded carrots, green onions, and cilantro.
2. In a small bowl, whisk together the olive oil, soy sauce, honey, grated ginger, minced garlic, rice vinegar, and red pepper flakes until well blended.
3. Pour the dressing over the cauliflower mixture and toss to coat evenly.
4. Sprinkle the sesame seeds over the salad and toss lightly.
5. Let the salad sit for at least 10 minutes before serving to allow the flavors to meld.

The magic of this salad lies in the contrast between the crisp cauliflower and the warm, spicy-sweet dressing, making it a standout side dish or light lunch.

Tip: For an extra crunch, toast the sesame seeds in a dry skillet over medium heat for 1-2 minutes before adding them to the salad.

Cauliflower and Kale Salad with Creamy Avocado Dressing

Looking for a salad that’s as nutritious as it is delicious? This Cauliflower and Kale Salad with Creamy Avocado Dressing is a vibrant, flavor-packed dish that’s sure to impress.

Ingredients

• 1 medium head cauliflower, cut into small florets
• 4 cups kale, stems removed and leaves torn into bite-sized pieces
• 1 ripe avocado
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup water
• 1/4 cup chopped almonds

Instructions

1. Preheat your oven to 400°F. Toss the cauliflower florets with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Spread them out on a baking sheet and roast for 20 minutes, until golden and tender.
2. While the cauliflower roasts, prepare the dressing. In a blender, combine the avocado, remaining 1 tbsp olive oil, lemon juice, garlic, remaining 1/4 tsp salt, and remaining 1/8 tsp black pepper. Blend until smooth, adding water as needed to reach your desired consistency.
3. In a large bowl, massage the kale with a bit of the dressing to soften it. Add the roasted cauliflower and chopped almonds, then drizzle with the remaining dressing. Toss gently to combine.

The magic of this salad lies in the creamy avocado dressing that perfectly coats each leaf and floret, creating a dish that’s rich yet refreshing.

Tip: For an extra crunch, toast the almonds before adding them to the salad.

Spicy Cauliflower Salad with Lime and Cilantro

This Spicy Cauliflower Salad with Lime and Cilantro is a vibrant dish that brings a punch of flavor to any table, perfect for those who love a little heat with their greens.

Ingredients

• 1 large head cauliflower, cut into florets
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp black pepper
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp honey
• 1/2 red onion, thinly sliced

Instructions

1. Preheat your oven to 425°F. Toss the cauliflower florets with olive oil, salt, chili powder, cumin, and black pepper until evenly coated. Spread them out on a baking sheet.
2. Roast in the oven for 20-25 minutes, until the edges are crispy and golden brown.
3. While the cauliflower roasts, whisk together lime juice and honey in a large bowl. Add the roasted cauliflower, cilantro, and red onion to the bowl, tossing gently to combine.
4. Let the salad sit for 5 minutes to allow the flavors to meld before serving.

The magic of this salad lies in the contrast between the smoky, spicy cauliflower and the bright, tangy lime dressing—a combo that’s sure to wake up your taste buds.

Tip: For an extra crunch, sprinkle some toasted pumpkin seeds on top before serving.

Cauliflower and Quinoa Salad with Pomegranate Seeds

This Cauliflower and Quinoa Salad with Pomegranate Seeds is a vibrant, nutrient-packed dish that brings a delightful crunch and a burst of sweetness to your table.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 small head cauliflower, cut into small florets
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup pomegranate seeds
• 1/4 cup chopped fresh parsley
• 2 tbsp lemon juice

Instructions

1. Preheat your oven to 400°F. Toss the cauliflower florets with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread them on a baking sheet and roast for 25 minutes until golden and tender.
2. While the cauliflower roasts, bring 2 cups water to a boil in a medium saucepan. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
3. In a large bowl, combine the roasted cauliflower, cooked quinoa, pomegranate seeds, and chopped parsley. Drizzle with the remaining 1 tbsp olive oil and 2 tbsp lemon juice. Toss gently to combine.

The contrast between the roasted cauliflower and the juicy pomegranate seeds creates a symphony of textures and flavors that’s both refreshing and satisfying.

Tip: For an extra layer of flavor, toast the quinoa in a dry skillet for a few minutes before boiling.

Cauliflower Salad with Bacon and Ranch Dressing

This Cauliflower Salad with Bacon and Ranch Dressing is a crunchy, creamy delight that brings a punch of flavor to any table. Perfect for those who love a good texture contrast in their salads!

Ingredients

• 1 medium head cauliflower, cut into small florets
• 6 slices bacon, cooked and crumbled
• 1/2 cup ranch dressing
• 1/4 cup shredded cheddar cheese
• 2 green onions, thinly sliced
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the cauliflower florets and crumbled bacon.
2. Add the ranch dressing, shredded cheddar cheese, and sliced green onions to the bowl. Toss gently to coat all the ingredients evenly.
3. Season with salt and black pepper, then toss again to distribute the seasonings throughout the salad.
4. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.

The magic of this salad lies in the smoky bacon paired with the cool, creamy ranch, creating a harmony of flavors that’s irresistibly good.

Tip: For an extra crunch, try adding a handful of sunflower seeds or chopped pecans right before serving.

Greek Yogurt Cauliflower Salad with Dill and Cucumber

This Greek Yogurt Cauliflower Salad with Dill and Cucumber is a refreshing twist on the classic, offering a creamy texture and a burst of herby freshness that’s perfect for any season.

Ingredients

• 1 medium head cauliflower, cut into small florets
• 1 large cucumber, diced
• 1/2 cup plain Greek yogurt
• 2 tablespoons fresh dill, chopped
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Instructions

1. In a large bowl, combine the cauliflower florets and diced cucumber.
2. In a separate small bowl, whisk together the Greek yogurt, chopped dill, lemon juice, salt, and black pepper until smooth.
3. Pour the yogurt mixture over the cauliflower and cucumber, then drizzle with olive oil. Toss gently until everything is evenly coated.
4. Let the salad chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

The crunch of fresh cauliflower paired with the creamy yogurt dressing creates a delightful contrast, while the dill adds a light, aromatic touch that elevates the entire dish.

Tip: For an extra crunch, add some toasted walnuts or almonds right before serving.

Cauliflower and Broccoli Salad with Honey Mustard Dressing

Looking for a vibrant, crunchy salad that’s as nutritious as it is delicious? This Cauliflower and Broccoli Salad with Honey Mustard Dressing is a perfect blend of textures and flavors, sure to brighten up any meal.

Ingredients

• 1 small head cauliflower, cut into small florets
• 1 small head broccoli, cut into small florets
• 1/2 cup mayonnaise
• 2 tablespoons honey
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup dried cranberries
• 1/4 cup sliced almonds

Instructions

1. In a large bowl, combine the cauliflower and broccoli florets.
2. In a small bowl, whisk together the mayonnaise, honey, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth.
3. Pour the dressing over the cauliflower and broccoli, tossing gently to coat all the florets evenly.
4. Add the dried cranberries and sliced almonds to the bowl, mixing lightly to distribute throughout the salad.
5. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

The sweet and tangy honey mustard dressing clings beautifully to the crisp florets, while the cranberries and almonds add a delightful pop of color and crunch.

Tip: For an extra layer of flavor, toast the sliced almonds in a dry skillet over medium heat for 2-3 minutes until golden before adding them to the salad.

Cauliflower Salad with Apples and Walnuts

This Cauliflower Salad with Apples and Walnuts is a crisp, refreshing dish that brings a delightful crunch and a hint of sweetness to your table, perfect for those who love a balance of flavors and textures.

Ingredients

• 1 medium head cauliflower, cut into small florets
• 1 large apple, diced
• 1/2 cup walnuts, roughly chopped
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a large bowl, combine the cauliflower florets, diced apple, and chopped walnuts.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and black pepper until well blended.
3. Pour the dressing over the cauliflower mixture and toss gently to coat everything evenly.
4. Let the salad sit for at least 10 minutes before serving to allow the flavors to meld together.

The combination of crunchy cauliflower, sweet apples, and toasty walnuts, all brought together with a tangy-sweet dressing, makes this salad a standout dish that’s as nutritious as it is delicious.

Tip: For an extra layer of flavor, toast the walnuts in a dry skillet over medium heat for 3-5 minutes before adding them to the salad.

Cauliflower and Sweet Potato Salad with Maple Dijon Dressing

This Cauliflower and Sweet Potato Salad with Maple Dijon Dressing is a vibrant, nutrient-packed dish that brings a sweet and tangy twist to your table.

Ingredients

• 1 medium head cauliflower, cut into florets
• 1 large sweet potato, peeled and cubed
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1/4 cup dried cranberries
• 1/4 cup chopped pecans

Instructions

1. Preheat your oven to 400°F. Toss the cauliflower florets and sweet potato cubes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread them out on a baking sheet.
2. Roast for 25 minutes, stirring halfway through, until the vegetables are tender and lightly browned.
3. While the vegetables roast, whisk together the remaining 1 tbsp olive oil, 1/4 cup maple syrup, 2 tbsp Dijon mustard, and 1 tbsp apple cider vinegar in a small bowl to make the dressing.
4. Once the vegetables are done, let them cool slightly before transferring to a large bowl. Add the dried cranberries and chopped pecans, then drizzle with the maple Dijon dressing. Toss gently to combine.

The contrast of the roasted vegetables with the crunchy pecans and chewy cranberries, all coated in that sweet and tangy dressing, makes this salad a standout side or light main.

Tip: For an extra flavor boost, toast the pecans in a dry skillet over medium heat for 2-3 minutes before adding them to the salad.

Cauliflower Salad with Peas and Mint

This Cauliflower Salad with Peas and Mint is a refreshing twist on the classic, bringing a burst of spring flavors to your table in no time.

Ingredients

• 1 medium head cauliflower, cut into small florets
• 1 cup fresh peas
• 1/4 cup fresh mint leaves, finely chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 3 minutes, then add the peas and cook for another 2 minutes until both are crisp-tender. Drain and rinse under cold water to stop the cooking.
2. In a large bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
3. Add the drained cauliflower and peas to the bowl, along with the chopped mint. Toss gently to coat everything in the dressing.
4. Let the salad sit for at least 10 minutes before serving to allow the flavors to meld.

The crisp-tender vegetables paired with the bright mint and tangy lemon dressing make this salad a standout side dish that’s as pleasing to the eye as it is to the palate.

Tip: For an extra crunch, sprinkle some toasted almonds or pine nuts on top before serving.

Cauliflower and Carrot Salad with Orange Vinaigrette

Brighten up your meal with this refreshing Cauliflower and Carrot Salad, tossed in a zesty Orange Vinaigrette that’s sure to delight your taste buds.

Ingredients

• 1 small head cauliflower, cut into small florets
• 2 large carrots, peeled and grated
• 1/4 cup olive oil
• 2 tablespoons fresh orange juice
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Instructions

1. In a large bowl, combine the cauliflower florets and grated carrots.
2. In a small bowl, whisk together the olive oil, orange juice, apple cider vinegar, honey, salt, and black pepper until well blended.
3. Pour the vinaigrette over the cauliflower and carrots, tossing gently to coat all the pieces evenly.
4. Sprinkle the chopped fresh parsley over the salad and toss once more.
5. Let the salad sit for 10 minutes before serving to allow the flavors to meld together.

The crunch of fresh vegetables paired with the sweet and tangy vinaigrette makes this salad a standout side dish for any occasion.

Tip: For an extra burst of flavor, add a tablespoon of orange zest to the vinaigrette.

Cauliflower Salad with Radishes and Green Onions

This Cauliflower Salad with Radishes and Green Onions is a crisp, refreshing side that brings a delightful crunch and a pop of color to any table.

Ingredients

• 1 medium head cauliflower, cut into small florets
• 1 cup thinly sliced radishes
• 1/2 cup chopped green onions
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a large bowl, combine the cauliflower florets, sliced radishes, and chopped green onions.
2. In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and black pepper until well blended.
3. Pour the dressing over the cauliflower mixture and toss gently to coat all the vegetables evenly.
4. Let the salad sit for at least 10 minutes before serving to allow the flavors to meld.

The combination of sharp radishes and sweet honey dressing creates a balance that’s unexpectedly addictive.

Tip: For an extra crunch, add a handful of toasted almonds or sunflower seeds just before serving.

Cauliflower and Lentil Salad with Cumin and Coriander

Looking for a hearty yet healthy salad that packs a punch of flavor? This Cauliflower and Lentil Salad with Cumin and Coriander is a vibrant dish that’s as nutritious as it is delicious.

Ingredients

• 1 medium head cauliflower, cut into small florets
• 1 cup dried green lentils, rinsed
• 3 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons lemon juice
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped red onion

Instructions

1. Preheat your oven to 400°F. Toss the cauliflower florets with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread on a baking sheet and roast for 25 minutes until golden and tender.
2. While the cauliflower roasts, cook the lentils. In a medium pot, combine the lentils with 3 cups of water. Bring to a boil, then reduce heat and simmer for 20 minutes until lentils are tender but not mushy. Drain any excess water and let cool slightly.
3. In a large bowl, whisk together the remaining 1 tablespoon olive oil, lemon juice, cumin, coriander, and remaining 1/4 teaspoon salt. Add the roasted cauliflower, cooked lentils, cilantro, and red onion. Toss gently to combine.

The magic of this salad lies in the smoky cumin and fresh coriander mingling with the earthy lentils and roasted cauliflower, creating a dish that’s both satisfying and light.

Tip: For an extra crunch, sprinkle some toasted almonds or pumpkin seeds on top before serving.

Cauliflower Salad with Sun-Dried Tomatoes and Basil

This Cauliflower Salad with Sun-Dried Tomatoes and Basil is a vibrant, flavor-packed dish that brings a fresh twist to your salad game. Perfect for those who love a hearty yet healthy option.

Ingredients

• 1 medium head cauliflower, cut into small florets
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup fresh basil leaves, thinly sliced
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 425°F. Toss the cauliflower florets with 2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread them out on a baking sheet and roast for 20 minutes, until tender and slightly caramelized.
2. While the cauliflower roasts, whisk together the remaining 1 tablespoon of olive oil, balsamic vinegar, and honey in a large bowl.
3. Add the roasted cauliflower, sun-dried tomatoes, and basil to the bowl with the dressing. Toss gently to combine.
4. Let the salad sit for 5 minutes to allow the flavors to meld before serving.

The combination of roasted cauliflower with the tangy sun-dried tomatoes and fresh basil creates a salad that’s both nutritious and bursting with flavor. It’s a standout dish that’s as beautiful as it is tasty.

Tip: For an extra crunch, sprinkle some toasted pine nuts over the salad before serving.

Conclusion

We hope you’ve enjoyed exploring these 20 delicious and healthy cauliflower salad recipes as much as we loved rounding them up for you! Each one offers a unique twist on this versatile veggie, perfect for any occasion. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest boards for easy access. Happy cooking!