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.
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
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, 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
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Roasted Cauliflower Salad
- 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
- 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
Sylvia!! (I say your name as though we are friends 🙂 ). I made this for the first time last night exactly as written and don’t know how I ever lived without it before! The flavors are incredible! We’ll be making this over and over again. Can’t wait to make it for friends and for family get togethers. SO GOOD! Thank you again for such a wonderful dish!
Hi Keirsten! We are friends. 🙂 I am so glad you gave this a try! Thanks for circling back and rating it for us. Very appreciated!
Heck with vegan! This tasted great with chicken feta sausage!
Great! Glad you enjoyed!
I discovered this recipe by accident when I looked for a recipe with farro (which I love!) and cauliflower that I had just bought.
I was totally blown away!
The dressing is soooooo tasty and the taste of it improves every day.
Thank you again for a wonderful, healthy and delicious recipe.
So happy you enjoyed this!
We had this as one of the salads when we had a MEDANZ Hafla and everyone loved it. Do you think I could publish it in our newsletter with the photograph please? It is emailed to our members…
Here’s hoping, Thanks Ness
Hi Ness, thanks I’m happy everyone enjoyed. We ask that you link to the recipe itself, and not print it out- but feel free to use a photo along with the link. Thanks so much for understanding.
has anyone tried adding chickpeas or another bean/legume?
Chickpeas sound perfect here!
Today was my 4th time making this salad! Never gets boring and soooooo delicious! Made it for our family and everyone loved it! Thanks, Sylvia!
Great to hear! Thanks Dana!
Very healthy and delicious. Substituted the kale with baby spinach.
Thanks Jessie! Glad you enjoyed it!
Another winner! Another keeper! So healthy and delicious!
Thanks Debbie! Glad this worked for you!
This is my new favorite salad! The dressing is amazing! This salad is so unique and so good!!! Make it. You won’t regret it.
Thanks Heather- it’s an oldie on the blog but I really liked this one too! Glad you found it!
I absolutely LOVE this recipe. I omitted the raisins and scallions because I didn’t have any. The turmeric dressing is to die for and now I know what farro tastes like. This recipe is definitely a new favorite and I can’t wait to make it for my friends and family.
I made this today for Xmas lunch tomorrow and if I don’t stop going back for more, I’ll have to make another one, lol. I’m not keen on kale so I used baby spinach instead – I also added the raisins, scallions and some pine nuts It’s absolutely delicious and will be a regular here for sure.
Delicious! Just the right amount of heat and a deliciously complex flavor.
Love it! Thank you for sharing.
So healthy and delicious. A real crowd pleaser!
Awesome to hear Emily!
This salad is awesome! I will probably halve the maple syrup next time, though, because it doesn’t need to be so sweet and it would have been just as good, if not better. I say this as someone who stays away from most sugar other than fruit. I felt that way even without the raisins. The raisins would have been over the top, I think.
I’ve made this soooo many times and it’s a crowd fave!
This is a lot of fussing around, but we’ll worth it. Awesome flavors. I sauteed the kale because I hate raw kale. Also substituted barley for farro.
I don’t know why ive only made this once! It’s so good and also just feels healthy as you’re eating it. It was one of the first things I made from your blog and I’ve been hooked since! I’ve never made one thing from here that didn’t turn out great, so I refuse to try any recipes from any other place. I feel like so many online recipes are hit or miss, but that had yet to happen with yours. Thank you! Love love your creations!
Thanks Jessika that is so kind of you to say! And Im so glad you enjoyed this recipe! Thanks for the comment and rating!!!xoxo
I was blown away by how simple yet delicious this recipe was. Make it for your next lunch or dinner, you will not be disappointed! On the recommendation of a friend, I added toasted pine nuts, which were good. But I couldn’t find golden raisins (plan to pay a visit to Trader Joe’s) and I know for sure that the flavor would have added a lot to the dish. I used baby kale instead of regular. Also used Seeds of Change Quinoa and Brown rice simply because I didn’t have a lot of time and that worked well too. Perfectly delicious meal. Yum!
Hi Erin, I’m so glad you liked this and were able to improvise….and the addition of pine nuts is perfect! Love it – thanks!!!
Absolutely delicious! Even had my boyfriend enjoying kale for the first time instead of just tolerating it!
I’m so glad you both enjoyed!
One of my classmates made this in culinary school. It was so delicious that I looked up the recipe and saved it right away. Perfect on its own, but would also be an excellent accompaniment to a main dish. With tri-color cauliflower, it’s especially festive. I would make it when entertaining guests.
that sounds even prettier!
Seriously awesome! My whole family enjoyed this. I had it as a main course! Thanks for a great recipe.
So good to hear…thank you!!!
I love roasted cauliflower, and love the combo of veggies in your recipe. The turmeric dressing sounds amazing and so different…. I can’t wait to try it. 🙂
This recipe looks amazing! What a great way to showcase fall veggies 🙂
Thanks Karen…it’s a tasty one too.:)
This looks so delicious, Sylvia! What a great combo! I can’t even remember the last time I had cauliflower salad. I used to love it as a kid. 🙂 Can’t wait to try your recipe!