Name: Roasted Cauliflower Salad
Prep time: 10 min
Cook time: 20 min
Ingredients: 1 head cauliflower (cut into florets); 1 cup grape tomatoes; 4 teaspoons olive oil; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 1/2 cups arugula; 1/2 cup parmesan cheese (shaved); 1/4 cup red onion (thinly sliced); 1/4 cup sliced almonds; 1/2 cup pesto; 2 Tablespoons olive oil

Deliciously flavorful Roasted Cauliflower Salad – made with just 8 simple ingredients. This salad is packed with fresh flavors and perfect for summer picnics, cookouts or family dinners!

Have you ever eaten a dish at a restaurant that was so good… and so simple… you just HAD TO recreate it at home? (Or is that just me??)

To be honest, I’ve been in love with this Roasted Cauliflower Salad for years now. It’s on the menu at one of my favorite local restaurants… and every time I order it, I think to myself, “I could eat this daily.” And now… I can! And so can you.

Not only is it insanely flavorful, thanks to a healthy dose of pesto and a sprinkle of toasted almonds, but it’s literally so easy to make. A simple combination of roasted cauliflower, roasted tomatoes, fresh arugula, red onions, toasted almonds, and shaved Parmesan… this salad comes together in 20 minutes or less and makes the perfect side dish for any meal.

You can also add some grilled chicken, steak, or shrimp to make it a delicious main dish!

what you’ll need for this recipe

Cauliflower – 1 head of cauliflower (about 6 cups), cut into florets and roasted.
Tomatoes – 1 cup grape tomatoes OR cherry tomatoes, roasted.
Arugula – 1 1/2 cups baby arugula. Substitute baby spinach, baby kale, or any greens.
Almonds – 1/4 cup sliced almonds, toasted.
Red onion – 1/4 cup red onion, thinly sliced. Substitute shallot.
Pesto – 1/2 cup prepared pesto. I combined mine with 2 Tablespoons extra virgin olive oil.
Parmesan – 1/2 cup shaved parmesan OR parmesan blend.

how to make roasted cauliflower salad

Prep & roast the vegetables. Cut the cauliflower head into florets; drizzle with olive oil, salt & pepper.
Roast at 400° for 15-20 minutes. Drizzle the tomatoes with olive oil, salt & pepper. Roast at 400° for 7-8 minutes.

Toast the almonds. Toast the almonds in a small skillet over medium-low heat for 4-6 minutes. Stir regularly and watch closely to prevent burning.

Combine the salad. In a large bowl, combine the roasted cauliflower, roasted tomatoes, arugula, sliced onion, toasted almonds, shaved Parmesan, pesto & olive oil. Toss gently to coat.

Recipe Variations

Substitute broccoli for all or some of the cauliflower
Use bagged, pre-chopped cauliflower florets
Add additional roasted veggies, such as red pepper, mushrooms, or zucchini
Omit the red onion
Substitute baby spinach or other greens for the arugula
Substitute toasted pine nuts or walnuts for the almonds
Use sun dried tomato pesto in place of basil pesto
Substitute fresh mozzarella or goat cheese for parmesan
Add grilled chicken, steak, or shrimp

storing leftovers

Leftover cauliflower salad can be stored in an airtight container in the refrigerator for up to 1 week. Enjoy cold, at room temperature, or even warmed up!

More Delicious Cauliflower Recipes

If you love cauliflower, here are some more delicious recipes to try!