Roasted Cauliflower Salad

Front shot of Roasted Cauliflower Salad in a salad bowl
Aerial shot of Roasted Cauliflower Salad in a salad bowl with chopsticks on the side
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Have you ever just felt for a salad that would satisfy you like a full meal? Then, try our recipe for Roasted Cauliflower Salad for a flavorful and well-balanced meal in a bowl. This salad combines fresh vegetables, black beans, feta cheese, and Roasted Cauliflower to satisfy even the largest appetite. Then to top it all off, we have created a delicious dressing to add some zest and earthiness that brings the entire dish together.

Author: Rachel Ottier-Hart
Average: 5 (3 votes)
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins


Roasted Vegetables


Using a small bowl whisk all the dressing ingredients together and put aside to marinate.
Roasted Vegetables
Preheat the oven to 400° F / 204° C, place a rack in the middle of the oven and prepare a baking sheet with parchment paper.
Slice the cauliflower and zucchini into large bite-sized chunks, then place into a bowl and coat them with oil.
Place the chunks onto the baking sheet, season with salt and black pepper, and bake for 5-10 min, then turn them and bake for another 5-10 min or until the edges are crispy.
Remove from the oven and set aside until cool to the touch, or add them to the salad while warm.
The cauliflower can be added to the salad as bite-sized pieces or chopped down to a grain-like texture resembling quinoa or couscous if you prefer.
Add all the cut-up salad ingredients to a large bowl along with the roasted cauliflower and zucchini and toss to combine.
Pour the dressing over the ingredients and toss again to coat the ingredients thoroughly.
Serve in bowls and enjoy.

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