Warm Roasted Cauliflower Salad is a gourmet take on a traditional vegetable side. The days of steaming cauliflower are over and have been replaced by roasting. I know everyone is probably up to their ears in cauliflower recipes, from cauliflower rice to cauliflower mash to cauliflower Alfredo sauce. Lucky for you, I’m not trying to disguise cauliflower as anything but its own true self in this recipe, which is delicious!
Ingredients needed to make Warm Roasted Cauliflower Salad
It goes without saying that you’ll need a pretty large head of cauliflower, or two small ones, to make this recipe. In addition, you’ll need the following ingredients:
- Olive oil
- Jarred pesto (I prefer using store-bought here because we’re incorporating it into a dressing… if we we’re having pesto pasta, I’d obviously recommend homemade)
- White wine vinegar
- Pitted green olives
- Dried cranberries
- Slivered almonds
- Salt and pepper
Tools used to make Warm Roasted Cauliflower Salad
I always start this portion of the recipe by recommending you invest in a good set of knives. If you aren’t ready to take the plunge into a full knife block, at least get yourself a chef’s knife that has some weight to it. Here is the knife block set I’ve had for two years (and they still look and feel brand new), or an option for just the chef’s knife. In addition, you’ll need a cutting board, large rimmed sheet pan, and a mason jar with a tight-fitting lid (or a mixing bowl and whisk).
How to make Warm Roasted Cauliflower Salad
I love this recipe because you can “set it and forget it” for the most part. The only real cooking involved is roasting the cauliflower, which takes about 20-25 minutes. During that time you can easily gather all the other ingredients you need, quickly toast the almonds in a skillet, shake up the dressing, while still having time to prepare the rest of your meal. When the cauliflower is finished roasting, you’ll layer on the olives, cranberries, and toasted almonds, then drizzle the dressing over the top. Give it a final season with salt and freshly cracked black pepper and you’re ready to enjoy!
Looking for other delicious vegetable sides?
Try these other vegetarian sides from The Ardent Cook.
Cheesy Corn and Poblano Casserole
Blistered Green Beans with Garlic and Ginger
Grilled Zucchini with Feta Cheese and Zesty Oregano Chimi
1 large head cauliflower, cut into florets
2 tbsp olive oil
¼ cup jarred pesto
2 ½ tbsp white wine vinegar
1 tsp honey
¼ cup pitted green olives, halved
¼ cup dried cranberries
¼ cup slivered almonds
Salt and pepper, to taste
- Preheat the oven to 400 degrees Fahrenheit. Place cauliflower on a large rimmed baking tray and drizzle with the olive oil, salt, and pepper. Bake for 20-25 minutes, until the cauliflower is soft and has browned slightly.
- Combine the pesto, white wine vinegar, and honey in a large mixing bowl or mason jar with a tight-fitting lid. Whisk (or shake, if using a mason jar) vigorously until the dressing is combined.
- Toast almonds in a dry skillet over medium heat. Stir them frequently and watch closely until browned and fragrant.
- Transfer cauliflower to a serving dish. Top with the olives, cranberries, and almonds. Drizzle with dressing and serve immediately, while the cauliflower is still warm. If you don’t use all of the dressing, store in an airtight container in the fridge for up to two weeks.
There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I love and use myself. Thank you for your continued support of The Ardent Cook, it does not go unnoticed.
You must be logged in to post a comment.