Filled with spiced roasted cauliflower, chickpeas, raisins, pickled onions, and fresh parsley, this roasted cauliflower salad is equally delicious and nutritious. It works well as a light main course or hearty side dish for lunch or dinner.

Close of up a beige speckled bowl filled with roasted cauliflower salad with a serving spoon.

Most people see cauliflower as a boring side dish, but this vegetable is an underrated ingredient and salad secret weapon. Roasting the cauliflower in spices before adding it to a salad unlocks flavor and texture that takes it to the next level, without compromising its nutritional benefits.

So, if you need a new summer side dish, give this roasted cauliflower salad recipe a try. It’s a vibrant and (mostly) effortless dish that will impress a crowd, and leftovers keep well in the fridge for quick meals and snacks for days to come.

Large bowl of roasted cauliflower and chickpea salad with a serving spoon with small bowls of red pickled onions, fresh parsley, and raisins on the side.

Why You’ll Love It

Easy to Make -If you can turn on the oven and chop vegetables, you can make this recipe!
High in Fiber – The combination of cauliflower and chickpeas gives this salad 7 grams of fiber per serving.
Full of Flavor – This salad balances spicy, sweet, salty, and tangy flavors, ensuring every bite is absolutely delicious.

Large bowl of chickpeas, jar of olive oil, bowl of red wine vinegar, bowl of raisins, head of cauliflower, fresh parsley, red onion, garlic, lemon, jar of cumin, and jar of smoked paprika on a white background.

Ingredients + Substitutions

Cauliflower – To make the roasted cauliflower and add some veggies. The recipe calls for fresh cauliflower, but you can use frozen cauliflower if needed. See the notes section of the recipe card for details.
Chickpeas -To add some complex carbohydrates and fiber.
Red Onion -To add some color, texture, and tangy flavor. I opted to give the red onion a quick pickle, but you can use raw red onion if preferred.
Raisins -To add a hint of natural sugar and sweetness, although optional. You can use sultanas, Thompson raisins, or golden raisins.
Parsley – To add some greens and freshness. While the recipe calls for parsley, you can use any leafy greens or fresh herbs you like. Arugula, dill, and basil would all work well.
Olive Oil – To roast the cauliflower, make the salad dressing, and add some healthy fats.
Lemon Juice – To make the lemon garlic dressing.
Red Wine Vinegar – To pickle the red onion.
Sugar – To pickle the red onion. Maple syrup or honey will also work.
Spices – A bit of smoked paprika and ground cumin to flavor the cauliflower.
Garlic – To flavor the dressing. The recipe calls for a garlic clove, but you can use garlic powder if preferred. See the notes section of the recipe card for details.
Dijon Mustard – To emulsify the dressing.
Honey – To add a hint of sweetness to the dressing.
Salt and Pepper – To season.

Dietary Adaptions

To Make it Gluten-Free: No adaptations are needed; this recipe is gluten-free.

To Make it Dairy-Free: No adaptations are needed; this recipe is dairy-free.

Baking sheet with roasted cauliflower florets on a white background.

Red’s Nutrition Tip

Cauliflower is a highly nutrient-dense cruciferous vegetable that deserves more recognition. Packed with vitamin C and K, it’s a great source of insoluble fiber, and its high water content makes it one of the most hydrating foods.

Large glass bowl filled with roasted cauliflower, chickpeas, pickled red onions, chopped parsley, and raisins on a white background.

Serving Suggestions

This roasted cauliflower salad is a good source of complex carbohydrates, fiber, and fat, with a moderate amount of protein. To make it a more balanced meal, I suggest serving it with a source of protein. It can also be adapted to suit your personal calorie or macro needs. For example:

To make it higher in protein, serve it with grilled steak, chicken, or tofu, and/or add some crumbled feta cheese.
To make it lower in fat, reduce the amount of olive oil slightly.
To make it lower in sugar, omit the raisins and/or honey.
To add more flavor, swap the olive oil dressing for a lemon tahini dressing.

Close up of roasted cauliflower salad with chickpeas.

Storage

Once assembled, the salad can be stored in an airtight container in the fridge for up to 4 days.

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