This roasted cauliflower salad is packed with fresh vegetables and chunks of crispy roasted cauliflower, and is served with a sweet chilli dressing. It’s also low-carb and vegan friendly – yay!
Why you’ll love this recipe
- The cauliflower makes it filling yet low-carb
- All the vegetable prep can be done whilst the cauliflower is roasting, so it comes together in just 30 minutes
- It’s packed with flavour thanks to an easy Asian-inspired salad dressing!
How to make roasted cauliflower salad
This salad starts with a whole head of cauliflower, which we will break into florets and roast in the oven. Roasted cauliflower has a creamy interior and crunchy caramelised exterior. If you’re not a fan of cauliflower, I urge you to try it this way – it’s truly scrumptious!
Preparation of the other ingredients can be done whilst the cauliflower is roasting. This saves time which makes this salad super quick and easy. And don’t we love quick and easy things.
Psst – if you’re a salad fiend like me, you’ll LOVE my kale Greek salad!
The Asian-inspired note to this salad comes from a quick 3-ingredient dressing. Sweet chilli sauce, soy sauce, and lime juice come together to yield a dressing that’s sweet, tangy, spicy, and salty (and not to mention super addictive!). You can also mix in a few chilli flakes if you like things extra spicy.
I love to top this roasted cauliflower salad with sliced spring onions and chopped roasted peanuts. They’re such a small addition but it’s really worth it for the overall flavour of the salad!
You certainly can, however I find that roasted cauliflower is more enjoyable on the palette due to its creamy texture.
Of course – make it yours! Likewise, feel free to add any vegetables you have on hand.
You can parboil the cauliflower for 5 minutes before roasting to speed up cooking time. However, I would advise against this as the cauliflower tends to become mushy using this method.
NOTES on this recipe
- The salad alone is perfect for a light lunch, but if you wish to make it more filling, you can add some crispy tofu, cooked rice noodles, or vegan chicken alternative.
- This salad is best served immediately, but will keep in an airtight container in the fridge for 1 day. If you are making the salad ahead of time, store the dressing separately to ensure the veggies stay crisp!
- If you like cauliflower, I just know you’ll love my curried cauliflower steaks and cauliflower buddha bowls too!
Roasted Cauliflower SaladLeave a Review Print Recipe
- 1 head Cauliflower
- 1 tbsp Sunflower Oil
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 4-5 leaves Romaine Lettuce
- 1/4 Red Cabbage
- 1 Carrot
- 1 Spring Onion
- 1 tbsp Roasted Peanuts
For the Dressing:
- 1 tbsp Sweet Chilli Sauce
- 1/2 tbsp Soy Sauce
- 1/4 Lime juiced
- Remove the leaves from the cauliflower and break into florets about 1.5-2” in size.
- Add the cauliflower pieces to a baking tray along with the sunflower oil, salt and pepper. Bake for 25 minutes at 200°C/ 400°F.
- Meanwhile, prepare the rest of the vegetables by slicing the romaine into chunky pieces, grating the carrot and roughly chopping the red cabbage. Add the vegetables to a large serving bowl.
- Chop the spring onion into small rounds, and roughly chop the roasted peanuts. set aside to garnish the salad later.
- Halfway through cooking the cauliflower, remove from the oven and rotate the cauliflower pieces to ensure even cooking.
- Prepare the dressing by mixing together the sweet chilli sauce, soy sauce and lime juice in a small bowl. Set aside.
- Remove the cauliflower from the oven – it should be golden and slightly charred. Add the cauliflower to the serving bowl.
- Pour on the dressing, toss to combine, then garnish with the spring onions and chopped peanuts. Enjoy!
- Feel free to substitute any of the vegetables for whatever is in season or available to you.
- This salad is best enjoyed fresh, but can be stored in an airtight container in the fridge for 1 day. If you are preparing this salad ahead of time, store the dressing separately to ensure the veggies stay crisp!