This Roasted Cauliflower Salad is one of those simple vegetarian dishes that feels far more special than the effort involved.
Fresh cauliflower is roasted with paprika, smoked paprika, cumin and garlic until tender and lightly charred, then served over peppery rocket with cucumber, fresh basil, crumbled feta and crunchy toasted hazelnuts.
A creamy honey mustard dressing brings everything together with a lovely balance of sweetness, tang and gentle heat.
I originally developed this recipe back in 2020 using frozen cauliflower florets, but for this updated PriMade version I use fresh cauliflower as the main option and keep frozen cauliflower as the easy shortcut.
It is fresh, colourful, filling and perfect when you want a vegetarian meal that is not another curry.
Roasting completely changes cauliflower.
Instead of being soft and mild, it develops deeper flavour, caramelised edges and a slightly nutty sweetness.
The paprika, smoked paprika, cumin and garlic cling beautifully to the florets and become more intense in the oven.
The aim is to roast until the cauliflower is tender with some browned, slightly charred edges, but still firm enough to hold its shape in the salad.
For this version, I use fresh cauliflower.
You will need about 500 g cauliflower florets, which is roughly what you will get from a medium cauliflower once trimmed.
Fresh cauliflower roasts beautifully because it contains less surface moisture than frozen cauliflower and develops those lovely golden edges more easily.
That said, frozen cauliflower absolutely works too.
Use approximately 500 g frozen florets and roast them directly from frozen.
Spread them out well on the tray and give them a little extra time if needed so that the moisture can evaporate rather than steam the cauliflower.
The cauliflower is seasoned simply with:
The combination gives you warmth and smokiness without making the salad feel heavy.
The smoked paprika is especially good here because it gives the cauliflower that lovely almost-charred flavour even before the edges start catching in the oven.
Hazelnuts are delicious as they are, but toasting them makes a noticeable difference.
A few minutes in a dry pan or hot oven brings out their natural oils and gives them a deeper, nuttier flavour.
Once toasted, let them cool slightly before roughly chopping them.
They add such good crunch against the soft roasted cauliflower and creamy feta.
This dressing is creamy, tangy and slightly sweet.
Dijon or German mustard gives it sharpness, honey balances that acidity, mayonnaise adds creaminess and lemon keeps everything fresh.
A little chilli and garlic powder add just enough extra flavour without overpowering the salad.
I like to dress the salad lightly and serve the remaining dressing on the side.
That way the rocket stays fresh and the salad never feels overloaded.
Preheat the oven to 200°C.
Place the cauliflower florets on a large baking tray.
Drizzle with olive oil and add the paprika, smoked paprika, cumin, crushed garlic, salt and black pepper.
Toss well so the florets are evenly coated.
Spread the cauliflower out in a single layer.
Roast for approximately 30 to 35 minutes, turning once if necessary, until tender with golden, lightly charred edges.
Remove from the oven and allow to cool for about 5 minutes.
You want the cauliflower warm rather than piping hot when it goes onto the rocket.
While the cauliflower roasts, place the hazelnuts in a dry frying pan over medium heat.
Toast for a few minutes, shaking the pan frequently, until fragrant and lightly golden.
Allow to cool slightly, then roughly chop.
Combine the mustard, mayonnaise, honey, lemon juice, chilli flakes, garlic powder, salt and black pepper.
Mix until smooth and well combined.
Taste and adjust the balance if necessary.
Arrange the rocket and sliced cucumber in a large serving bowl or platter.
Carefully place the warm roasted cauliflower over the top.
Drizzle over some of the honey mustard dressing.
Scatter over the chopped basil, crumbled feta and toasted hazelnuts.
Serve immediately with extra dressing on the side.
Do not put the cauliflower onto the rocket straight from the oven.
Let it sit for a few minutes first.
The cauliflower should still be warm, but not so hot that it completely wilts the leaves underneath.
Also avoid drowning the salad in dressing before serving.
A light drizzle is enough.
You can prepare most of the components ahead, but assemble the salad shortly before serving.
The cauliflower can be roasted earlier and served at room temperature.
The dressing can also be made ahead and kept chilled.
Keep the rocket, cucumber, feta and hazelnuts separate until you are ready to serve so everything stays fresh and crisp.
Pomegranate seeds add beautiful colour and a fresh sweet-tart bite.
Sliced avocado makes the salad even more substantial and creamy.
If you do not have hazelnuts, toasted almonds or walnuts work beautifully.
Leave out the feta, use a plant-based mayonnaise and replace the honey with maple syrup or another vegan sweetener.
Add extra chilli flakes to the cauliflower or the dressing.
This salad is substantial enough to serve as a light vegetarian meal on its own.
It also works beautifully alongside:
For a fasting meal, it is especially useful because it gives you something fresh and completely different from a traditional curry.
I think the best salads are the ones that give you something different in every bite.
Here you get warm smoky cauliflower, crisp cucumber, peppery rocket, creamy feta, fresh basil and crunchy hazelnuts, all brought together with that sweet and tangy dressing.
It is simple, colourful and full of flavour.
Exactly the kind of salad that makes you forget you are eating salad.
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A colourful roasted cauliflower salad with rocket, cucumber, feta, toasted hazelnuts and a creamy honey mustard dressing. Fresh, smoky and perfect as a vegetarian main or side.
FRESH CAULIFLOWER:
Use approximately 500 g cauliflower florets, roughly the amount from one medium cauliflower after trimming.
FROZEN CAULIFLOWER:
Use 500 g frozen cauliflower florets and roast directly from frozen. Spread them well apart and allow extra cooking time if needed so excess moisture can evaporate.
HAZELNUTS:
Toast the hazelnuts before chopping for better flavour and crunch.
ROCKET:
Allow the roasted cauliflower to cool for about 5 minutes before placing it over the rocket so the leaves do not wilt too much.
DRESSING:
Dress the salad lightly and serve extra dressing on the side.
VEGAN:
Use plant-based mayonnaise, omit the feta and replace the honey with maple syrup or another vegan sweetener.
MAKE AHEAD:
The cauliflower and dressing can be prepared ahead. Assemble the salad just before serving for the best texture.
