Dinner

Roasted Cauliflower Salad with Cranberries, Almonds, and Parmesan Recipe

ByMaya Quinn January 25, 2026January 25, 2026

Introduction

This roasted cauliflower salad is a delightful mix of tender, caramelized cauliflower, tangy cranberries, and crunchy toasted almonds. The bright lemony dressing brings everything together for a fresh and satisfying dish perfect as a side or light meal.

A white bowl filled with roasted cauliflower florets that have a light golden brown char on their edges, mixed with small dark red dried cranberries and thinly sliced toasted nuts, creating a textured look with crunchy and soft pieces layered together. The bowl is placed on a white marbled surface, with a blurred lemon cut in half and another bowl in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large head cauliflower
2 tablespoons olive oil (for roasting)
1/4 cup dried cranberries
2 tablespoons sliced almonds, toasted
1/4 cup shredded Parmesan cheese
2 teaspoons minced shallots
1 tablespoon Dijon mustard
3 tablespoons freshly squeezed lemon juice
1/2 teaspoon lemon zest
2 teaspoons honey, or more to taste
3 tablespoons olive oil (for dressing)
Salt and pepper, to taste

Instructions

Step 1: Preheat your oven to 400ºF and line a baking sheet with foil.
Step 2: Cut the cauliflower into florets and place them on the prepared baking sheet. Drizzle with 2 tablespoons olive oil, toss to coat, and season with salt and pepper.
Step 3: Roast the cauliflower for about 45 minutes, until golden brown and tender.
Step 4: While the cauliflower roasts, prepare the dressing. In a small bowl, whisk together minced shallots, Dijon mustard, lemon juice, lemon zest, and honey. Slowly add 3 tablespoons olive oil while whisking to emulsify. Season with salt and pepper to taste.
Step 5: When the cauliflower is done, transfer it to a large bowl. Add dried cranberries, toasted almonds, and shredded Parmesan cheese.
Step 6: Drizzle the dressing over the salad and toss gently to combine. Serve immediately.

Tips & Variations

Toast almonds in a dry skillet over medium heat until fragrant and golden for extra crunch and flavor.
Swap dried cranberries for dried cherries or raisins for a different fruity note.
Add chopped fresh herbs like parsley or cilantro for a burst of freshness.
Use pecorino cheese instead of Parmesan for a sharper taste.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The cauliflower is best served fresh but can be enjoyed cold or at room temperature. Reheat briefly in a microwave if preferred warm.

How to Serve

A white bowl filled with roasted cauliflower florets that are golden and slightly browned around the edges. Mixed in are thin slices of light brown almonds and small pieces of dark red dried cranberries, all topped with a sprinkling of fine grated cheese and black pepper. The bowl is placed on a white marbled surface with two halves of a lemon nearby, showing a bright yellow color and juicy texture. Next to the bowl are two small white dishes, one containing finely grated cheese and the other filled with cracked black pepper. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cauliflower for this recipe?

Fresh cauliflower works best as it roasts to a crisp golden texture. Frozen cauliflower can become mushy when roasted, but if you must use it, be sure to pat it very dry before roasting and reduce roasting time slightly.