Roasted Cauliflower Salad with Cranberries, Almonds, and Parmesan Recipe
A vibrant and flavorful Roasted Cauliflower Salad featuring tender, caramelized cauliflower florets tossed with a tangy lemon-Dijon dressing, dried cranberries, toasted almonds, and Parmesan cheese. This salad balances sweet, savory, and nutty flavors, making it a perfect side dish or light meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Salad
- 1 large head cauliflower
- 2 Tablespoons olive oil
- 1/4 cup dried cranberries
- 2 Tablespoons sliced almonds, toasted
- 1/4 cup shredded Parmesan cheese
Dressing
- 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
- Salt and pepper, to taste
Instructions
- Preheat the oven: Set the oven to 400ºF (200ºC) and line a baking sheet with foil to prepare for roasting the cauliflower.
- Prepare the cauliflower: Cut the head of cauliflower into florets and place them on the lined baking sheet. Drizzle with 2 tablespoons of olive oil, toss to coat evenly, then season with salt and pepper.
- Roast the cauliflower: Place the baking sheet in the oven and roast the cauliflower for about 45 minutes, or until the florets are golden brown and tender, stirring halfway through for even roasting.
- Make the dressing: While the cauliflower roasts, whisk together minced shallots, Dijon mustard, lemon juice, lemon zest, and honey in a small bowl. Gradually stream in 3 tablespoons of olive oil while whisking continuously until emulsified. Season with salt and pepper to taste.
- Combine the salad: Remove the roasted cauliflower from the oven and transfer it into a large mixing bowl. Add dried cranberries, toasted sliced almonds, and shredded Parmesan cheese.
- Toss with dressing: Drizzle the prepared dressing over the salad ingredients and toss gently until everything is evenly coated.
- Serve: Serve the roasted cauliflower salad warm or at room temperature as a delicious side dish or light meal.
Notes
- To toast almonds, place them in a dry skillet over medium heat for a few minutes until golden and fragrant, stirring frequently to prevent burning.
- Adjust honey in the dressing according to your preference for sweetness.
- For added texture, consider adding chopped fresh herbs like parsley or mint.
- This salad can be served warm or chilled depending on preference.
- Store leftovers covered in the refrigerator for up to 2 days.
Keywords: Roasted Cauliflower Salad, Cauliflower Recipe, Healthy Salad, Vegetarian Salad, Roasted Vegetables, Lemon Dressing
