Colourful Roasted Cauliflower Salad – Minimalist Baker Recipes


Platter of roasted cauliflower salad with pistachios, parsley, and roasted red onion

Into making veggies scrumptious and thrilling? This roasted cauliflower salad does simply that! Flavors and textures abound with smoky + zesty spices, candy roasted pink onions, crunchy pistachios, and tart pomegranate molasses.

It’s a show-stopping aspect encouraged through Ottolenghi. Absolute best for the vacation desk, but in addition simple sufficient to throw in combination on a weeknight. Simply half-hour required. Allow us to demonstrate you the way it’s completed!

Pistachios, pomegranate molasses, olive oil, maple syrup, salt, lemon, cumin, cardamom, red onion, parsley, and cauliflower

This VIBRANT cauliflower salad starts with roasting cauliflower with pink onion for sweetness and olive oil for richness. Whilst salt provides taste, flooring cumin and cardamom carry a Center Japanese-inspired aptitude.

Using a spoon to add olive oil to a baking sheet of cauliflower florets, red onion, and spices

After roasting the veggies till delicate with crispy edges, we season with lemon zest and juice for brightness and maple syrup for sweetness.

Squeezing lemon juice over roasted cauliflower and red onion

Ultimate garnishes come with parsley for freshness, pistachios for crunch, and a drizzle of pomegranate molasses for a tart end that brings all of it in combination. Take a look at that good looks!

Pistachios and lemon slices next to a platter of our roasted cauliflower salad recipe

We are hoping you LOVE this roasted cauliflower salad. It’s:

& SO colourful!

Function a vacation aspect, or pair with our Simple Muhammara Dip and Vegan Lentil Fesenjān for a Center Japanese-inspired ceremonial dinner. And for dessert? Tahini Cookies! Yum. Are we able to come over?

Extra Flavorful Cauliflower Recipes

In the event you do that recipe, tell us! Depart a remark, charge it, and don’t disregard to tag a photograph @minimalistbaker on Instagram. Cheers, buddies!

Bite of roasted cauliflower salad on a fork

Prep Time 10 mins

Prepare dinner Time 20 mins

Overall Time 30 mins

Servings 4 (~1 cup servings)

Direction Facet

Delicacies Gluten-Unfastened, Center Japanese-Impressed, Vegan

Freezer Pleasant No

Does it stay? 2-3 Days

  • 1 massive head cauliflower, minimize into bite-sized florets (1 massive head cauliflower yields ~5-6 cups or 500-600 g)
  • 1 medium pink onion, sliced into 1/4-inch wedges (1 medium onion yields ~2 cups or 230 g)
  • 1 ½ Tbsp olive oil
  • 1 tsp flooring cumin
  • 1/2 tsp flooring cardamom
  • 1 tsp sea salt
  • 2 tsp lemon zest (1 small lemon yields ~2 tsp zest)
  • 2 Tbsp lemon juice (1 small lemon yields ~2 Tbsp juice)
  • 1-2 tsp maple syrup


  • 1/4 cup chopped recent parsley
  • 1/2 cup roasted pistachios, chopped (we used salted)
  • 1 Tbsp pomegranate molasses (we used Simply Date logo)
  • Preheat the oven to 425 levels F (218 C).

  • On a big baking sheet, toss the cauliflower florets and onion wedges with the olive oil, cumin, cardamom, and salt. Unfold into a fair layer. Roast for 20-25 mins, till the cauliflower is beginning to get crispy at the edges.

  • Take away from the oven and switch to a serving platter. Upload the lemon zest, lemon juice, and maple syrup (beginning with the lesser quantity) and toss to coat. Style and alter, as wanted, including extra maple syrup for sweetness or salt to style.

  • Garnish with recent parsley, chopped pistachios, and a drizzle of pomegranate molasses.

  • Perfect when recent. Leftover salad will stay saved in a sealed container within the fridge for 2-3 days. No longer freezer pleasant.

*We additionally examined with dill, cilantro, and mint, which all paintings, however we discovered parsley to be a extra complementary taste. We most popular cilantro over dill or mint.
*Loosely tailored from Ottolenghi’s Cauliflower, Pomegranate, and Pistachio Salad.
*Diet knowledge is a coarse estimate.

Serving: 1 serving Energy: 218 Carbohydrates: 20.9 g Protein: 6.9 g Fats: 13.7 g Saturated Fats: 1.9 g Polyunsaturated Fats: 2.9 g Monounsaturated Fats: 8.1 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 701 mg Potassium: 670 mg Fiber: 5.5 g Sugar: 9.2 g Diet A: 223 IU Diet C: 72 mg Calcium: 78 mg Iron: 2.1 mg



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