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.

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. 

The moment we judge someone, we blind ourselves to who they are.

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
ingredients in farro salad.

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.

tossing the cauliflower in a large bowl.

Spread out on a parchment-lined baking sheet and roast in a 425 oven until tender and the edges caramelized.

spreading out the cauliflower on a sheet pan.

Start the farro cooking – you can also do this ahead!

cooked farro being strained.

Cook farro in a pot of ample salted water, like you would pasta, cooking until tender, and then drain.

turmeric dressing with raisins soaking.

While the cauliflower roasts, whisk up the simple turmeric vinaigrette, letting the raisins soak in it and soften.

massaging kale.

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.

kale, farro and lamonds in a bowl.

When the cauliflower is done roasting, add it to the bowl and pour in the dressing, and give a good toss.

Pouring the dressing into the salad bowl.

Taste and adjust salt and vinegar to your liking.

Roasted Cauliflower Salad in a serving bowl.

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.
Roasted cauliflower salad in a bowl.

More favorite Cauliflower SaladS!

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, I suppose, and 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. Payback! I am in a new stage of life, peri-menopause, which has been quite an unexpected journey to navigate. Maybe too much information, but it has been very impactful on my life. 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 really 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 never could have imagined that a “job” could feel so nurturing and fulfilling. Thank you. 💛

Happy New Year friends 🥂

xoxo

Sylvia

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Roasted Cauliflower Salad

Roasted Cauliflower Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 37 reviews
  • Author: Sylvia Fountaine | Feasting at Home Blog
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 55 mins
  • Yield: 6 cups 1x
  • 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

Units Scale
  • 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: 1/41/2 cup chopped cilantro, Italian parsley or top with microgreens or pomegranate seeds

Turmeric Dressing


Instructions

  1. Preheat oven to 425 F.
  2. 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.
  3. 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.
  4. Make the turmeric dressing: combine all dressing ingredients in a medium bowl and add the raisins to the dressing to soak.
  5. 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.
  6. Place in a serving bowl or divide among bowls and top with microgreens if you like!
  7. 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

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Comments

  1. Loved it! I had to substitute spinach for the kale and added grilled chicken and a bit of lemon zest. Looking forward to leftovers!

  2. This is incredible! It’s a perfect make-ahead dish for the week. It’s my third night having it for dinner, and I’m still loving it!






  3. What a delicious, hearty salad that’s perfect for a winter dinner! Hubby and I flipped a coin to decide who gets to take the leftovers for lunch tomorrow … he won :/






  4. We had this with leftover peanut butter chicken, also on your website. I wouldn’t hesitate to serve this combination for guests – the flavour is absolutely spectacular!






  5. This recipe is sooooo yummy! 🤤 I made it last week, and my boyfriend requested it again this week.

    I used the extra dressing to add some incredible pizzazz to my veggies and tofu for lunch.

    I will be making the salad regularly, and the dressing even more regularly!






  6. This recipe was incredible and I will be making it regularly! It reminded me a bit of your curried carrot and raisin salad which is another one of my favorite recipes of yours. It’s recipes like this that make me love your website so much, thank you thank you!

  7. I only used 1/4 cup of toasted pepitas (Sylvie, the ingredient list is missing the quantity of pepitas – I assumed you meant 1/2 cup); regular kale; and omitted the maple syrup. Sprinkled the top with pomegranate seeds as suggested. Delicious and beautiful to look at! I think it would be fantastic with chickpeas.






  8. Any thoughts on whether we can use frozen cauliflower for this? Have quite a bit from the garden this summer…

    1. Hey Lucy, in all honesty, I have never cooked with frozen cauliflower before- does it roast up nicely and get caramelized, but stay rather intact? If so I think it would work?

  9. I just made this salad last night and want to give it five stars! Fabulous! I didn’t include the maple syrup (I don’t like sweet in my savory!) and it was perfect!

  10. Made this with quinoa, pepitas and currents. Amazing flavors, beautiful to look at. A winner! Not sure there are going to be any leftovers to test whether it is better the next day!!






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