This Roasted Cauliflower Salad recipe is incredibly flavorful. Cauliflower is roasted until tender-crisp, then tossed with farro, lacinato kale, scallions, raisins, and toasty almonds in a savory-sweet turmeric dressing. Vegan, video.
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This Roasted Cauliflower Salad was the first recipe I made this new year as part of my meal prep for our “Plant-Based January Reset”! It’s an older recipe, but it desperately needed a little refresh. Made with a whole head of cauliflower that is roasted until tender and caramelized, tossed with lacinato kale, raisins, green onions, and a golden turmeric dressing, it’s hearty, filling, with great texture and oh-so-delicious!
Serve it warm as a side dish or chilled as a salad; it even tastes great on the second and third day, as its flavors have time to marinate and meld. I love this salad and think you’ll enjoy this one too!
Roasted Cauliflower Salad Video
Roasted Cauliflower Salad Ingredients
- Cauliflower – we use a whole head of cauliflower or purchase cauliflower florets
- Lacinato Kale – for a boost of nutrients
- Cooked Farro – or sub- other cooked grains (wheat berries, quinoa, barley, or wild rice,) or even cooked lentils or chickpeas if you want a gluten-free option.
- Raisins or dried currants – for a touch of sweetness
- Green Onions and Garlic – or feel free to sub red onion and garlic powder
- Extra Virgin Olive oil, Apple Cider Vinegar, and Maple syrup (or honey)
- Salt and spices: ground turmeric, ground cumin, yellow curry powder and black pepper
- Fresh herbs: your choice of Parsley, cilantro, or even fresh mint.
- Optional: seeds or nuts – toasted sliced almonds, cashews, pine nuts, pistachios, sunflower seeds, pumpkin seeds, micro greens, cilantro
Cauliflower and kale are natural companions, two of my favorite vegetables! The addition of farro (or any cooked grain) gives this dish an extra heartiness, turning it into a meal. You can, of course, leave it out. If going gluten-free, substitute chickpeas or cooked lentils. This hearty salad is so nutritious and full of fiber!
Roasted Cauliflower Salad (Instructions)
Cut the cauliflower into small florets, place in a large bowl, and toss with a little olive oil, salt, and black pepper.
Spread out on a parchment-lined baking sheet and roast in a 425 oven until tender and the edges caramelized.
Start the farro cooking – you can also do this ahead!
Cook farro in a pot of ample salted water, like you would pasta, cooking until tender, and then drain.
While the cauliflower roasts, whisk up the simple turmeric vinaigrette, letting the raisins soak in it and soften.
Tear the kale from its stems, and either chop or tear it into bite-sized pieces. Massage the kale with a little oil oil (a teaspoon) and a pinch of salt, to tenderize it a bit, and place back in the same large bowl you used for the cauliflower. Add the green onions, cooked farro and sliced almonds.
When the cauliflower is done roasting, add it to the bowl and pour in the dressing, and give a good toss.
Taste and adjust salt and vinegar to your liking.
Serving suggestions and Storage
Serve the Roasted Cauliflower Salad immediately as a warm, comforting vegan meal, or place it in the fridge to chill. Roasted Cauliflower Salad can be kept in the refrigerator for up to 3 days and can be reheated or served chilled. The dressing can be made ahead and the farro can be cooked ahead.
Expert Tips
- The farro can be cooked ahead and will keep up to 4 days in the fridge.
- Make extra farro and freeze it for later or use some in soup!
- Prep the Roasted Cauliflower Salad ahead for mid-week lunches.
More favorite Cauliflower SaladS!
- Kale Farro Salad with Almonds and Pomegranate
- Farro Salad with Beets and their Tops
- Farro Bowl with Kale & Figs
- Mediterranean Farro Salad w/ Marinated Zucchini and Chickpeas
- Farro Tabbouleh Salad
- Toasted Farro with Pear, Hazelnuts and Arugula
On the homefront: Someone emailed me that it has too long since I have shared here, so here is the latest, in a nutshell. Our puppy Lumi is almost two, and he is still quite a handful. He keeps me outside and walking, which is a good thing. He hates it when I am in front of any screen, pawing at my hands whenever I sit too long. Such a loveable terror. He is my mother reincarnated; I am sure of it. We are in the process of remodeling a home here in Spokane, which should be done this spring, and I am getting excited! Mostly about the pantry I will have! Haha. I have never had a “real” pantry before. In a few days, we will drive down to Santa Barbara for a couple of months to soak up some Vitamin D, and I can’t wait to walk on the beach and visit the best farmer’s market ever! I continue to feel so much gratitude to you for being here and supporting the blog. I could never have imagined that a “job” could feel so nurturing and fulfilling. Thank you. 💛
Happy New Year friends 🥂
xoxo
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Roasted Cauliflower Salad
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 55 mins
- Yield: 6 cups
- Category: Salad, side dish, vegan
- Method: baked
- Cuisine: Northwest
- Diet: Vegan
Description
This Roasted Cauliflower Salad recipe is incredibly flavorful. Cauliflower is roasted until tender-crisp, then tossed with farro, lacinato kale, scallions, raisins, and toasty almonds in a savory-sweet turmeric dressing. Vegan.
Ingredients
- 1 medium cauliflower, cut into small bite-sized florets
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cups cooked farro (or grain of your choice, wheat berries, barley, wild rice, quinoa or sub lentils or garbanzo beans) 1/2 cup dry farro
- 2 cups chopped Lacinato kale
- 1/3 cup raisins, golden raisins or dried currants
- 1/2 cup chopped scallions
- 1/2 cup toasted nuts or seeds: sliced almonds, or cashews, sunflower seeds, or pumpkin seeds.
- optional: 1/4–1/2 cup chopped cilantro, Italian parsley or top with microgreens or pomegranate seeds
Turmeric Dressing
- 3 tablespoons olive oil
- 2 1/2 tablespoons apple cider vinegar
- 2 tablespoons maple syrup
- 1 teaspoon ground turmeric (or fresh, finely grated)
- 1 teaspoon yellow curry powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 1 clove garlic, grated or finely minced.
Instructions
- Preheat oven to 425 F.
- Place dry farro in a medium pot of ample, salted water, bring to a boil, and simmer gently ( like you would pasta) until tender yet still toothsome, roughly 20-30 minutes. Drain.
- Cut cauliflower into bite-sized florets. Place in a large mixing bowl and toss with olive oil and ½ teaspoon salt and a few twists of cracked pepper. Mix well and place on a parchment-lined sheet pan. Roast in the oven until golden and tender, about 25-30 minutes, giving a stir halfway through.
- Make the turmeric dressing: combine all dressing ingredients in a medium bowl and add the raisins to the dressing to soak.
- Tear the kale leaves from their stems, then tear or cut them into small pieces and place them in the same bowl you used for the cauliflower—Dizzle with ½ teaspoon olive oil and a pinch of salt and massage for one minute to soften. Add the scallions, almonds, and farro. When the cauliflower is fork-tender, add it to the bowl, and add the dressing with the raisins. Toss to coat well. Toss in fresh herbs if using.
- Place in a serving bowl or divide among bowls and top with microgreens if you like!
- Serve the salad warm, or chill for later. It’s good either way!
Notes
Leftovers get better each day! Salad will keep 3-4 days in the fridge.
Nutrition
- Serving Size: 1 cup
- Calories: 171
- Sugar: 12.6 g
- Sodium: 346 mg
- Fat: 7.7 g
- Saturated Fat: 1.2 g
- Carbohydrates: 24.8 g
- Fiber: 4.2 g
- Protein: 4.2 g
- Cholesterol: 0 mg
So yummy – and a total crowd pleaser. We subbed medium bulgur because it’s what we had. Fantastic!
So glad you enjoyed! Thanks for taking time to review. 🙂
I’ve tried kale one time in my life and it tasted like dirt; however, I decided to try this recipe and WOW I’m so glad I did. It was amazing. I did add some leftover chickpeas and a 1/4 of a leftover avocado to it. I didn’t add nuts or seeds seeing how I have a newly developed peanut allergy. I’m floored how delicious this recipe turned out.
Awesome Goldie! Thanks so much for the review.
And yet another wonderful recipe from Feasting at Home. I made this last night with farro and everything else except cumin which I forgot. It was another easy to prepare dish, but full of the most interesting levels of flavour. I only wish there were leftovers for today!
Great to hear Jo!
Fabulous flavours – love this salad. Its on repeat in our house.
Great to hear Mahjah!
This was easy to make and delicious and I am not a big fan of kale but it blended in really well.
Glad you enjoyed this Lauren!
This is absolutely delicious! I made it with garbanzo beans and pumpkin seeds and loved every bite:)
Sounds great!
This salad was so delicious! It came together quickly for a week-night meal which is key. This recipe will definitely be on repeat for us!
Glad to hear this Leslie! Thanks for taking time to leave a review.:)