We all know that person who says they love salads, but what they really mean is they love drenching iceberg lettuce in ranch dressing and calling it a day. Well, this roasted cauliflower salad is not your typical “salad”. No sad, wilted greens or mealy tomatoes here. Instead, we’ve got perfectly roasted cauliflower, crispy beans, tangy feta cheese, and a zesty lemon dressing. This salad is so good, you’ll forget you’re even eating vegetables. You’re going to love it!
Ingredients for Cauliflower Salad
This recipe is a combination of pantry staples and a few vegetables that come together into flavorful bliss.
Lemon: Provides a tangy flavor and adds a burst of freshness to the dish. Cauliflower: A nutrient-dense vegetable that’s high in fiber and low in calories, and provides a meaty texture to the salad. Great Northern Beans: Adds protein, fiber, and crunch to the salad. Olive Oil: Provides healthy fats and helps the spices stick to the cauliflower and beans. Seasonings: Garlic powder, smoked paprika, cumin, salt, and pepper flavor up our roasted veggies. Cornstarch: Helps the beans get nice and crispy. Shallot: Adds a mild, sweet, and slightly sharp flavor to the dish. Feta Cheese: Adds a tangy, salty, and creamy flavor to the dish.
How to make Warm Cauliflower Salad
To minimize dirty dishes, we’re stirring the veggies and spices together directly on the baking sheet before baking! Then just toss with your dressing and serve. Step 1: PrepPreheat oven to 400°F (204°C). Grate the zest off of the lemon and save it (be sure to just get the yellow part without going down to the bitter white part). Onto a large parchment-lined baking sheet, spread cauliflower florets onto one side, and drained beans on the other. Drizzle 2 Tbsp of the olive oil evenly over the cauliflower and beans. Step 2: FlavorNo need to get a mixing bowl – we’re tossing the veggies with the spices directly on the pan! Stir together garlic powder, paprika, cumin, salt, and pepper. Evenly sprinkle the spice blend over both the cauliflower and beans. Sprinkle cornstarch just over beans. Use your hands to mix the spices into the cauliflower and beans, being sure the two to keep them separate. Step 3: BakeCut the shallot into chunks, and cut the zested lemon in half. Put both onto the baking sheet. Set the sheet in the oven and roast for 25 to 35 minutes, or until beans are crispy and cauliflower is soft and a bit charred. If you noticed your beans cooking too quickly, place a peice of aluminum foil over them to prevent burning. Step 4: DressingGrab a large bowl – this will be the bowl you eventually mix your veggies into. In it, combine the juice from the roasted lemon, the remaining 2 Tbsp of olive oil, the reserved lemon zest, feta cheese, and a pinch of salt and pepper. Step 5: ServeAdd the roasted cauliflower, beans, and shallot to the bowl with the dressing and toss to combine. Serve warm!
Recipe tips
Storage: This recipe stores well in the fridge once assembled, making it a great choice for planned leftovers or meal prep! This cauliflower salad will last for about 5 days in an airtight container in the fridge. Substitutions: The great thing about this recipe is how easy it is to swap things out or add in ingredients!
Feta can be substituted with goat’s cheese, blue cheese, or parmesan White beans can be substituted for just about any can of beans you have on hand Shallot can be replaced by half of an onion
Can I use a different type of bean instead of Great Northern beans?
Yes! White beans are best here, but almost any type of bean will work well in this salad.
Can I use fresh garlic instead of garlic powder?
Yes, fresh garlic will work well in this recipe. Just minced it and mix it into the vegetables at the same time as the other seasonings.
Can I make this recipe in advance, or should I serve it immediately?
This roasted cauliflower salad can be made up to 5 days in advance. It can be enjoyed cold, or reheated in the oven or air fryer.
Can I make it vegan?
Make this salad vegan by omitting the feta cheese!
Pairing ideas
I love this cauliflower salad because it can be served as a side or on its own as the meal! Here are some pairing ideas:
Avocado Salad if you need a light salad pairing Layered Hummus – use this warm cauliflower salad as a topping for hummus Watermelon Gazpacho for a refreshing soup pairing Tzatziki if you think nothing is complete without a sauce
