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close up of salad with roasted cauliflower in a bowl

Asian-Style Roasted Cauliflower Salad

This healthy roasted cauliflower salad makes the perfect quick lunch. An easy low-carb recipe which is also vegan and gluten-free!
Course Main Course
Cuisine Chinese, vegan
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2
Calories 291kcal
Author Shivani Raja


  • 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


  • Begin by removing the leaves from the cauliflower. Break the cauliflower into medium 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 like 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!