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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.

overhead photo of Roasted Cauliflower Salad with Creamy Honey Mustard Vinaigrette

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 deliciousRoasted Cauliflower Salad with Creamy Honey Mustard Vinaigrette | #healthyrecipes #salad #cauliflower

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.

Roasted Cauliflower Salad with Creamy Honey Mustard Vinaigrette | #healthyrecipes #salad #cauliflower

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.

front on action shot of Roasted Cauliflower Salad with Creamy Honey Mustard Vinaigrette being poured onto salad

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?

overhead close up photo of Roasted Cauliflower Salad with Creamy Honey Mustard Vinaigrette

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!

side angled photo of Roasted Cauliflower Salad with Creamy Honey Mustard Vinaigrette being tossed in salad bowl

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.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Calories Per Serving: 390 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Creamy Honey Mustard Vinaigrette


  • 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.
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  1. Thank you so much for this gorgeous recipe! It is exactly what I have been searching for and is definitely my new ‘go to’ when entertaining with friends.

  2. 5 stars
    I love salads and love trying out new combinations. The flavors and textures in this salad are so good! Love the heartiness of it also-makes for a very satisfying meal.

  3. Soooo my household is kind of obsessed with your roasted mushroom and burrata pasta and this recipe was throwing me similar vibes, so i did the cauliflower and chickpeas as noted in the recipe, but added shitake mushrooms to the roasting pan and subbed in burrata for the feta. with the mustard vinaigrette it was so so good.

  4. 5 stars
    Felt compelled to comment! Made this last night and it is SO good! Ate the leftovers for breakfast. Will be a regular in the rotation and you reeeeallly nailed the dressing recipe. Thank you!

    1. Hey Izzi,
      Thanks so much for making this recipe, I am delighted to hear that it was enjoyed! Have the best weekend:) xTieghan

      1. I’ve made this a bunch of times now and the roasted cauliflower and chickpea combo has become one of my favorite salad toppings!!!

  5. Made this tonight and it was sooooo delicious. Had to improvise because I couldn’t fin our chili powder – used turmeric in its place. So good! Can’t wait to make it again as written.

    1. Hey Kate,
      Happy Wednesday! Thanks a bunch for making this recipe, I am so glad to hear it was a winner:) xTieghan

  6. This is SOOOOO obviously an advertisement that I wanna vomit and boycott the company and the guppy who is sucking up. Ciao!

  7. 5 stars
    So delicious! The chick peas and cauliflower are amazing in the spices. I used reg chili powder since that’s what I had, and I worry about spicy food but it was perfect for me. Definitely will be in our rotation again!

    1. Hey Tara,
      Awesome! Thanks a lot for giving this recipe a try, I am so delighted that it was enjoyed!! xTieghan

  8. 5 stars
    I loved this salad! The kick from the spices made it even more delicious and the dressing was nice and light but very flavorful – I can’t wait to make this again!!

    1. Hey Hillary,
      Happy Friday! So glad to hear that this recipe was enjoyed, thanks for giving it a go! xTieghan

  9. This salad was a bit hit. I made it twice last week. The second time, I shared it with my mom and my sisters and they loved it. The combination of flavors is absolutely amazing. I’m trying to work on my cooking skills and it is hard to mess up this recipe. One of my favorite salad recipes.

    1. Hey Lina,
      Fantastic! Thanks so much for making this recipe, I am delighted that it was enjoyed:) xTieghan

  10. I loved this salad! This was my first time trying this recipe and I was wondering if it is suppose to be super spicy? I feel like I might have done something wrong. lol I love spicy but, didn’t expect it to be super spicy. I added normal paprika instead of smoked, that was really the only substitute I used. Just wondering for next time! 🙂

    1. Hey Anna,
      Happy Friday!! I am thrilled that this recipe was enjoyed, thanks so much for making it!! It does have a nice kick, you can certainly reduce the spice the next time around:) xTieghan

  11. Oh, my goodness!! This salad is so flavorful! Love the roasted cauliflower with the spicy oil! Love the dressing. The addition of tahini just makes this dressing special.

    1. Hey Kristine,
      Awesome! I am so glad to hear that this recipe was enjoyed, thanks so much for giving it a try! xTieghan

  12. 5 stars
    So delicious! Loved that everything easily came together while the cauliflower & chickpeas were in the oven. The fresh herbs are a must!

    1. Hey Annie,
      Awesome! I am so glad to hear that this recipe was enjoyed, thanks so much for giving it a try! xTieghan

  13. 4 stars
    I love heat! so the roasted cauliflower & chickpeas with chipotle & red pepper flakes was great! Such unique combinations that really deepen the flavours of this salad – greens with the herbs, gr. onion & cucumber (which offers a cooling effect to the spicy roasted cauliflower & chickpeas) – avocado & feta cheese are nice touches. I really like any excuse to use tahini – the dressing is also a nice surprize of flavours.

    I like the unique combos in the recipes on this website. Thanks.

    1. Hey Sharon,
      Happy Monday! Thanks so much for making this recipe, I love to hear that it was enjoyed! xxTieghan

  14. 5 stars
    Another winner! I had some rotisserie chicken laying around so I added that too! I’m not a huge chickpea fan but I found a bag of sea salt and lime crunchy chickpeas so I used those for some added crunch. Such a great Friday night dinner!!!! Thanks as always!

    1. Hey Tamara,
      Fantastic! Thanks a lot for giving this recipe a try, I am so glad it was enjoyed! Have a wonderful holiday weekend 🇺🇸 xTieghan