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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.
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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.
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Delicious recipe. The roasted cauliflower and chick peas was the best part. I’m not sure I will top it with avocado next time…it seemed a bit unnecessary as there were many ingredients already. Since there were quite a few strong flavors, I would omit the parsley and have only basil and chives in the mix. Great recipe, though.
Thank you SO much Sandy! I am so glad you are loving this cauliflower! Thanks so much for giving it a try! xT
Made this again tonight, but didn’t have chickpeas so used tinned brown lentils, let sit in a drizzle of oil with paprika & chipotle, then added to tray with cauliflower for the last 10 min. Still, really good!
Hi there! I am so glad you enjoyed this roasted cauliflower! Thanks so much for trying out the recipe, so happy to hear it was enjoyed! 🙂 xT
I make this salad ALL the time. The reviews should be way higher, it’s fool-proof and flavourful, and soooooo satisfying!!
Hi Marti,
Love to hear this! Thanks a lot for making this recipe so often and your comment! Have a nice day:) xxT
This was so good. Everyone loved it, even the picky eater ate some!
Hey Nik,
Perfect! I appreciate you trying this recipe and your comment, so glad to hear it turned out well for you! xx
I am obsessed with this dressing! I make a double batch so I can have it with the salad and then have leftovers for dipping veggies!
Hey Carolyn,
Awesome! Thanks so much for trying this recipe and your comment, love to hear that it was enjoyed! xT
Really enjoyed this!!! Love that it uses ingredients I usually have on hand 🙂 super easy to put together and so much flavour
Hey Tiffany,
Happy 4th of July! Thanks so much for making this recipe and your comment, so glad to hear it was enjoyed! xx
Loved everything about this salad. Definitely will be making again. Thanks for sharing.
Hey Lisa,
Happy Friday!! Thanks so much for trying this recipe, I love to hear that it turned out well for you! xx
I’ve been making this salad for over a year now, and realised I’d never commented! It’s one of my favourites, and always gets so many compliments from friends (and requests for the recipe) when I serve it to them!
Hey Lily,
Amazing!! So glad to hear that this recipe turned out well for you, thanks for making it:) xT
I made this for lunch yesterday and had it again today. Not only is this salad delicious, it is beautiful, too! I like the cauliflower and chickpeas warm so I just heated them up again in my air fryer the second day- perfect.
So glad you enjoyed this recipe! Have an amazing day! xT
Best honey mustard I’ve tried! Everything was great, but I’m bookmarking this recipe just for that!
Hi Lauren,
Happy Friday!!🫐🍓 I love to hear that this recipe was enjoyed, thanks a lot for your comment and making it! xT
Is salad supposed to be served warm? Can I roast the veggies the day before. Or mix it all hot?
Hi Kendra,
Totally up to you, this salad is great either way:) Let me know if you give this recipe a try, I hope you love it! xT
Delicious and simple. I cooked the cauliflower/chickpea mixture on a gas grill, turning every 5 min, which gave it a nice char.
Hey Krista,
Amazing!! Love to hear that this recipe was enjoyed and sharing your feedback! Thanks for making it:) xx
This salad is delicious! It he vinaigrette is perfect (I used almond butter, no tahini at the store). I’ll excited to eat leftovers tomorrow.
Hey Aurora,
Wonderful!! I am thrilled to hear that this recipe turned out well for you, thanks a lot for making it! xT
This is a perfect recipe. No notes. Coming from someone who thinks meat should be on everything, this is one of the best salads ever!
Hey Shannon,
Happy Friday!!🍉🍓 Thanks a bunch for giving this recipe a try and your comment, I love to hear that it turned out well for you! xx
I made this tonight and loved it! I think the avocado could be key, as it adds a delicious creaminess to everything. I didn’t have feta but it still was fantastic.
I can’t wait to have it the next few days.
Hi Holly,
Perfect!! Love to hear that this recipe was enjoyed and thanks so much for making it! Happy Mother’s Day!💐