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Roasted Cauliflower Salad

Roasted Cauliflower Salad

We are making a Roasted Cauliflower Salad with a combination of veggies that will blow your mind! This healthy plant-based recipe is easy to make, it's ready in a few minutes, and it is incredibly delicious. What more can we ask for?

I love making this cauliflower recipe whenever I can. We only need a few ingredients, and the result is incredible. You get a load of tasty vegetables and a full belly. And you'll be satisfied for a good while even though it is a vegetable salad. 

The star of the recipe is, of course, cauliflower. I love cauliflower! The taste is very subtle, so it is effortless to pair it with a heap of different ingredients without going wrong. Also, I've said it before many times; cauliflower is a powerhouse of nutrients. 

Cauliflower is considered a super-food because of its nutrient-rich content. It is super loaded with fibre, vitamins B and C, and a handful of minerals. It's also a great source of antioxidants, which we know are essential to protect our cells from harmful free radicals and inflammation.  

Roasted Cauliflower Salad ingredients

As you can see, there are many reasons to have cauliflower as the base of this incredibly delicious vegetable salad. And all we need to do is throw the cauliflower in the oven for a good 10-15 minutes, so it's nice and tender. 

Before getting it in the oven, I also mixed in some chickpeas to roast them as well. This process will add some texture and flavour to these two amazing ingredients. Chickpeas will make it much more filling and they add a good amount of protein to the dish. 

I like to always have some leafy greens in my recipes, so whenever I can sneak them in, I sure do! For this recipe, I added rocket lettuce. It has a fresh, tart, bitter taste with some peppery tones. This goes perfect with the subtle flavour of the cauliflower and the chickpeas. 

cauliflower and chickpeas

To tie it all together, we need a dressing. I find making dressings at home is much better than buying at the store. I always end up throwing in the bin half a bottle that has gone bad. By making my own, I know the amount I need, and I can switch it up depending on what I'm adding to the salad of the day. 

For this dressing, we are mixing apple cider vinegar with olive oil. And to spice it up a bit, I cracked some black pepper, added ground cumin and a bit of salt. I like using a whisk to mix it all, but you can also do it in a jar with a sealed lid, just give it a good shake. If there's any left, you can leave it in the jar and keep it in the fridge for a couple of days. 

Just to add an extra little touch to make our salad super special, I sliced almonds and dates, and I sprinkled them all around. It will take your delicious cauliflower salad to a whole other level! 

Roasted Cauliflower Salad single top down

Prep time
15 minutes
Total time
Category: Lunch, Dinner
Serves: 2


For the salad

  • 2 cups baby rocket (chopped)
  • 1 head cauliflower (bite size pieces)
  • 1 cup chickpeas (rinsed)
  • 1 tablespoon olive oil

For the dressing

  • ½ tbsp apple cider vinegar
  • ½ tsp black pepper
  • 1 tablespoon extra virgin olive oil
  • ½ tsp ground cumin
  • 1 tsp sea salt

For the topping

  • 2 dates (chopped into really small pieces)
  • ¼ cup slivered almonds (toasted)


  1. Preheat the oven to 220 C (430 F), and mix cauliflower and chickpeas with the oil for the salad in a bowl.
  2. Place the cauliflower bites and chickpeas on a baking tray covered with baking paper and bake for about 10-15 minutes until tender.
  3. Use a small bowl and combine the ingredients for the dressing.
  4. Salad can be eaten warm or cold, depending on that you wait to combine the dressing with the rest of the ingredients in a big bowl or mix it straight away.
  5. Adjust taste before serving, enjoy!

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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