Roasted Cauliflower Salad is the perfect end to a summer meal

Thus begins the transitional period between summer and autumn. On one hand, I spend most afternoons enjoying heirloom tomato toast and cold watermelon. I, on the other hand, am celebrating my first pumpkin spice latte of the season. The next few weeks are a hodgepodge of two seasons meeting each other, and to be honest, I don’t hate it. There’s something interesting between these transitional seasons that creates a sense of excitement and anticipation of what’s to come. For me, that means adding every last corn and tomato recipe I can, while also writing down my fall cooking list. In the meantime, look for recipes that make up for the difference in season, like this roasted cauliflower salad.

You can call it a warm salad, a side dish, or a roasted cauliflower salad—whatever you want to call it, she’s delicious. Think about it: smoky, bright, flavorful, and extremely satisfying on its own or with your choice of entree.

Roasted Cauliflower Salad Ingredients

The ingredient list for this cauliflower salad is pretty simple, but a few special ingredients make it that much more important.

cauliflower. The base of this salad. Cut into florets.

Cumin, coriander and paprika. For a savory and smoky flavor, these spices add tons of flavor. If possible, use fresh spices.

date. Chopped dates and stirred in with the cauliflower during the last 15 minutes of baking add a bit of sweetness and caramel flavor. It’s incredible.

Kale. This is optional, but I like to add chopped kale as an extra veggie.

Pickled onions. For some rich and bright flavor, I love the contrast of the onions with the smoky cauliflower.

green onions and cilantro. Fresh herbs take any recipe to the next level. I love both herbs here, but you could also add dill or parsley if available!

Tahini. For dressing, there’s nothing better than creamy tahini.

Honey. To balance the flavor, a little honey in the dressing works wonders.

lemon juice. A little acidity brightens everything up.

How to Make Roasted Cauliflower Salad

The best part about this recipe is that it’s made almost entirely on a tray. Just a few simple steps to make every flavor taste great.

First, add the cauliflower florets with a healthy dose of olive oil, spices and salt. Bake over high heat until the cauliflower starts to turn golden brown. I like to add chopped dates to the pan during the last 15 minutes of baking and then toss them with the cauliflower. This helps caramelize the dates and bring out the best flavor in the salad without leaving big chunks of dates in the salad. Then, once the cauliflower is roasted and golden brown, I add the chopped kale to the pan and stir it all together. The kale will wilt and soften a bit from the residual heat without any stovetop cooking.

When you’re ready to assemble, you can wait until the cauliflower has cooled or serve it warm with the dressing. Either way, it’s the perfect hot side dish or frozen salad.

Service skills

I love this salad served on its own (yes, in fact, I did eat half of it straight off the pan when I first made it), but it’s also delicious. I like to add leftover cauliflower to a grain bowl and eat it with lettuce the next day, or even crisp it up in a pan and serve it as tacos with avocado and extra herbs for lunch. The cauliflower makes it hearty and satisfying, and all the flavors come together for the perfect texture.

Looking for more summer to fall salad recipes? I currently like these options:

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