Roasted Cauliflower Salad Recipe
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.
How to Make the Best Roasted Cauliflower Salad
This roasted cauliflower salad is a celebration of textures and bold, earthy flavors. The star of the dish is the savory-sweet turmeric dressing, which brings together warm spices like curry powder and cumin with the brightness of apple cider vinegar and a touch of maple syrup. When tossed with roasted cauliflower, chewy farro, and massaged kale, every bite is packed with satisfying crunch and depth.
What makes this salad truly special is its versatility. It works beautifully as a hearty main course for a plant-based meal or as a stunning side dish alongside grilled chicken or fish. The golden raisins plump up in the dressing, adding little bursts of sweetness, while the toasted almonds provide that essential nutty crunch. Whether you serve it warm straight from the oven or chilled from the fridge, this salad delivers every time.
The recipe is naturally vegan and can easily be adapted to what you have on hand—swap the farro for quinoa, use pumpkin seeds instead of almonds, or add whatever fresh herbs are in your garden. It’s the kind of wholesome, flavorful dish that proves healthy eating can be absolutely delicious.
Roasted Cauliflower Salad
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
Salad
Turmeric Dressing
Instructions
Prepare the Farro and Cauliflower
- 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 Dressing and Assemble
- 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. Drizzle 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
- You can substitute farro with wheat berries, barley, wild rice, quinoa, lentils, or garbanzo beans.
- For extra protein, add chickpeas or white beans.
- The salad can be served warm or cold and keeps well in the refrigerator for up to 3 days.
- Top with pomegranate seeds or microgreens for an extra pop of color and flavor.
