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Hearty, boldly flavorful, and packed with caramelized goodness, my Roasted Cauliflower Salad ticks EVERY box! Featuring crisp cauliflower mingling with cumin-kissed golden chickpeas, nutty quinoa, funky feta cheese, and delicate leafy greens, tossed in a creamy avocado dressing, this salad recipe is all kinds of delicious!

“THIS here is my kinda salad! I really do love salads and this was one of the best recipes I’ve made yet. Quick and easy and really yummy!”

– JO
Overhead photo of a roasted salad with cauliflower, chickpeas, and avocado dressing in a white bowl.

Update: This recipe was originally published in March 2017. I made updates to the article below to include more information about this roasted cauliflower salad recipe.

Hello, friends! If you’ve been looking for a vibrant and oh-so-satisfying salad loaded with all the deliciously feel-good vibes, say hello to what’s sure to become your new go-to:

Table of Contents

About this roasted cauliflower salad

Fully loaded with delightful textures and bursting with all the fabulous flavors, this cauliflower salad is absolutely everything a salad recipe SHOULD be.

Picture: Smoky, cumin kissed and Mexican spiced roasted cauliflower dancing with crunchy chickpeas, crispy quinoa, delicate greens, tangy feta cheese, fresh herbs, and salty pepitas, with a rich and creamy, yet light avocado and greek yogurt dressing drizzled generously over everything. The results? A salad you’ll actually want to eat. ON REPEAT!

Whether you’re a salad enthusiast, cauliflower-curious, meal prepping, or simply looking for something veggie-forward, this cauliflower salad recipe is a surefire winner for any season or occasion.

If you’re looking for more delightfully hearty salad recipes, check out these favorites next: Italian Chopped Salad and B L T Salad.

Why you will love this recipe

  • Irresistible Texture. Roasting the cauliflower and chickpeas lends fantastic crispy-crunchy texture which beautifully contrasts against a bed of leafy greens, fluffy quinoa, and creamy avocado dressing.
  • Flavor-Packed Without Any Fuss. Smoky paprika, earthy cumin, aromatic garlic, spicy chili powder, and fresh herbs meet caramelized deliciousness and rich avocado goodness.
  • Seriously Simple to Make. One sheet pan, a quick blitzed dressing, and toss in the bowl—done. And you can purchase a bag of cauliflower florets to save even more time.
  • Customizable and Family-Friendly. Swap cheeses, nix the heat, try a different dressing, add a boost of protein with shrimp or chicken, and more. There’s plenty of ways to make this roast cauliflower salad recipe your own.
  • Chef Developed Recipe. Tired of getting your recipes from untrained “home cooks”? With this step-by-step recipe—from a trained culinary professional with restaurant experience—you’ll be mastering the art of making the best cauliflower salad in no time!
Overhead photo of roasted cauliflower florists and chickpeas on a parchment lined baking sheet.

Ingredients for cauliflower salad roasted

  • Cauliflower. Be sure to grab a large head of cauliflower with tight florets and no browning.
  • Chickpeas. I recommend you using a low or reduced-sodium brand of chickpeas so you can control the salt.
  • Oil. You’ll need a little olive oil to roast the cauliflower and chickpeas for the salad. You can use any brand you love, just make sure it is good quality.
  • Spices and Seasonings. A combination of cumin, chipotle chili powder, smoked paprika, garlic powder, ground cumin, kosher salt, and ground black pepper all provide a depth of flavor. Swap: Fajita seasoning or Mexican seasoning blend.
  • Leafy Greens. Any leafy greens you love will work well. Peppery arugula, mild baby spinach, watercress, or spring mix are all great options.
  • Quinoa. For fluffy texture and nutty flavor. Alternatively, you can crisp the cooked grains on the stove or in the oven for more flavor and a crispy texture.
  • Fresh Herbs. For a pop of bright, fresh flavor. I tend to use a combination of scallions and cilantro, but you can use what you love.
  • Seeds Roasted pumpkin seeds, also known as pepitas, lend crunchy texture and salty flavor. Swap: Toasted walnuts or almonds.
  • Cheese. 4 ounces of feta adds a ton of tangy personality and rich, creamy flavor to this salad. Swap: Cotija cheese.
  • Avocado. Ripe avocado serves double duty in this salad. You’ll chop or slice some to add to the salad itself and then use the rest to make a ridiculously tasty dressing.
  • Salad Dressing. A super quick, throw-together combination of Greek yogurt, cilantro, fresh lime juice, honey, and the avocado from above creates a ridiculously delicious salad dressing.

Recipe variations

  • Crispy Rice Twist. Swap the fluffy quinoa for crispy rice for extra crunchy texture.
  • Spicy Kick. Add a little hot sauce to the avocado dressing for a spicy twist.
  • Veggie Boost. Salads are a terrific way to use up any leftover veggies hanging around your kitchen. Toss in grilled corn kernels, cherry tomatoes, roasted red peppers, chopped cucumbers, diced red onion, or whatever vegetables you love. Or swap out the quinoa for this Mexican cauliflower rice recipe instead.
  • Protein Boost. Top the roasted cauliflower salad off with roasted chicken, a scallop skewer, or grilled shrimp for a super satisfying entree. Or add cooked black beans for plant-based goodness.

If cauliflower is on sale at the grocery store, grab extra and put it to good use in these recipes: Creamy Cauliflower Soup and Loaded Cauliflower Bake.

Close-up photo of roast cauliflower and chickpea salad with avocados, feta, and quinoa.

Chef expert tips for perfect results every time!

  • Cut Cauliflower Uniformly. Be sure to chop the cauliflower into uniform bite-size florets for even roasting
  • Dry Chickpeas Thoroughly. For maximum crispy texture, be sure to thoroughly dry the chickpeas after draining and rinsing. 
  • Proper Oil. For the best flavor use olive oil, ghee, or avocado oil when roasting. All of these oils have a higher smoke point which will help the cauliflower roast up to the perfect crispness. Avoid olive oil with the label “virgin” or “light” as they have a lower smoke point and aren’t a good choice for roasting.
  • Don’t Over-Crowd Baking Sheet. Use large baking sheets and spread the cauliflower and chickpeas out into an even, spaced layer. Crowding = steaming, versus roasting.
  • Turn and Rotate Halfway Through Roasting. To ensure even caramelization, flip the cauliflower florets over halfway through roasting, so that each side has an equal opportunity to caramelize. Also, you want to rotate the pan from front to back halfway through roasting. Most ovens have ‘hot spots’ that will cause some florets to caramelize faster than others—rotating the pans helps everything cook more evenly.
  • Don’t Rush It. Cauliflower needs time to roast and caramelize. Make sure you roast cauliflower for 25-35 minutes, or until it’s deeply golden brown and delicious. The exact amount of time will depend upon the size of your florets and strength of your oven.

Step-by-step photos: making this recipe at home

If you’re looking for the detailed measurements and full recipe instructions, please scroll down to the bottom of the page. 

Step-by-step photo collage illustrating how to make roasted cauliflower salad recipe with written instructions on each step photo.

FAQs: frequently asked questions

You’ve got questions? I’ve got answers! If you have a question about this roasted cauliflower salad recipe and you don’t see it listed below, please drop them in the comments section. I’m happy to help when I can! 

How to pick good cauliflower at the grocery store?

When choosing cauliflower at the store or market, you want to make sure you’re picking a head that is as fresh as possible. Luckily, selecting the perfect head of cauliflower is easy once you know what to look for and what to avoid:

  • Appearance: Select a head of cauliflower with tight, white florets and a firm stalk. The cut ends of the stalk should look fresh and slightly moist. Look at the leaves – they should appear fresh and vibrant in color.
  • Blemishes: Cauliflower should have a creamy white uniform color. Avoid any cauliflower with florets that look dry or have any dark spots or blemishes. If you are purchasing purple, green or orange cauliflower, make sure it is uniform in color!
  • Feel: The cauliflower should feel heavy for its size. Be sure to reject any heads that have soft spots as that is a sign the cauliflower is starting to spoil.
  • Odor: Choose a head of cauliflower that smells fresh or is odorless! If your cauliflower has a bitter odor, it is a sign that it’s gone bad!

Can I use frozen cauliflower?

For the best texture and taste, you’ll want to use fresh cauliflower florets. I personally prefer saving the frozen stuff for soups and purees where the texture doesn’t matter so much. However, you can try using frozen, just note that the preparation and roasting instructions will change. Check out this recipe on roasting frozen cauliflower if you’d like to give it a go.

How do I make the chickpeas extra crispy?

For ultra-crispy chickpeas, be sure to dry them thoroughly with paper towels and discard any loose skins. Also, be sure to toss them with oil and give them space when roasting to avoid steaming. If you’d like more tips on crispy chickpeas, check out this article on oven roasted chickpeas.

Is the dressing supposed to be thick?

The avocado and Greek yogurt dressing should be creamy with a pourable consistency.  If it’s too thick, whisk in a filtered water one tablespoon at a time.

Can I add protein?

You sure can! I personally love adding grilled chicken or salmon. But, shrimp, scallops, tofu, or even a soft-boiled egg or a couple meatless meatballs also tastes delicious atop this roast cauliflower salad.

Can I air fry the cauliflower and chickpeas?

Absolutely. If you prefer the air fryer, by all means, use it! 

Is this salad served warm or cold?

Either, or! This roasted cauliflower chickpea salad is delicious warm right after roasting and fantastic chilled the next day.

Can I make this ahead?

Kind of. While the salad tastes best with freshly roasted cauliflower, you can prep the dressing in advance if you’d like. Be sure to store it in an airtight container with a piece of plastic pressed against the top of the dressing to prevent oxidation. Then place it in the fridge until ready to use. Alternatively, if you’re meal prepping, you can roast the veggies ahead of time. Just keep everything in separate airtight containers and toss before enjoying.

Action photo of two serving spoons scooping up cauliflower salad with roasted chickpeas and avocado dressing from a white bowl.

Serving cauliflower salad with roasted chickpeas

Roasted cauliflower salad tastes best when you serve it warm or at room temperature. However, leftovers are also delicious, just let the salad sit out on the counter for 20 minutes or so to remove any unpleasant chill.

  • Entree Salad. Serve it as a hearty main salad with warm pita, naan bread, or garlic bread. Or if you’re looking for crunch, scatter crispy tortilla strips over the top.
  • Alongside Soup. Pair with a warm bowl of soup, like corn chowder or black bean chicken soup for a cozy dinner.
  • Pair with Chicken or Fish. Dish it up alongside grilled chicken, roast salmon, or Mexican-style ceviche for a fabulously flavorful dinner.
  • With Mexican Favorites. Since this roast cauliflower salad is rocking southwestern vibes it’s perfect when paired with any of your favorite Mexican entrees, l like Mexican shredded beef and Mexican chicken quinoa casserole.
  • Wrap it Up. Stuff the roasted veggie salad inside a wrap, pita pocket, or as a taco with an extra drizzle of avocado dressing, green goddess dressing, or avocado hummus.

Storing leftovers

  • Refrigerator Storage. Allow the roast cauliflower and chickpeas to cool completely before storing each component of the salad in separate airtight storage containers. Place in the fridge and store for up to 4 days.
  • Freezing Instructions. Not recommended.
  • Reheating Instructions. You can warm the roasted cauliflower and chickpeas in the oven, a skillet on the stove, or in the microwave. Then toss with the greens, grains, and dressing before serving.
Close-up photo of avocado dressing drizzled over roasted cauliflower and chickpeas.

Bright, filling, bold flavorful, and wildly satisfying, this roasted cauliflower salad is what salad dreams are made of! It’s the kind of dish that makes you feel like an absolute rockstar in the kitchen, without breaking a sweat.

Ready to roast, blitz, and toss your way to perfection? Let’s go! Just don’t forget to come back and share your results with me below in the comments of tag me on social media. Until next time, friends, cheers!

Cheyanne

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More hearty, filling salad recipes

Overhead photo of roasted cauliflower salad with chickpeas, quinoa, and avocado dressing in a white bowl.

Roasted Cauliflower Salad Recipe

5 from 9 votes
Author: Cheyanne Holzworth
Total Time: 35 minutes
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 6 servings
Print Recipe Pin Recipe
Hearty, boldly flavorful, and packed with caramelized goodness, my Roasted Cauliflower Salad ticks EVERY box! Featuring crisp cauliflower mingling with cumin-kissed golden chickpeas, nutty quinoa, funky feta cheese, and delicate leafy greens, tossed in a creamy avocado dressing, this salad recipe is all kinds of delicious!

Equipment

  • 2 Baking Sheets
  • 1 Food Processor
  • 1 skillet – OPTIONAL

Ingredients 

  • 1 large Head Cauliflower – cut into florets (about 19 ounces florets)
  • 1 (16 ounce) can Chickpeas – drained, rinsed & patted dry
  • ¼ Cup  Good-quality Olive Oil  – (Plus 2 TBS if crisping quinoa – SEE NOTES)
  • 2 tsp Cumin
  • 1 1/4 tsp EACH: Smoked Paprika, Chipotle Chili Powder, Garlic Powder, and Ground Coriander
  • to taste Kosher Salt and Ground Black Pepper
  • 5-6 Cups Mixed Greens – Shredded (about 4 cups)
  • 1 ½ Cups Cooked Quinoa (SEE NOTES)
  • 1/4 Cup Fresh Herbs (Scallions, Cilantro, Parsley and/or Chives)
  • 1/4 Cup Toasted Pumpkin Seeds
  • 4 ounces Crumbled Feta or Cotija Cheese
  • 2 whole Avocados – DIVIDED (half an avocado for dressing; rest for salad)

Dressing:

  • ½ Cup Greek Yogurt
  • 2-4 TBS WARM Water – to taste
  • 1/4 Cup Cilantro Leaves – loosely packed
  • 1 TBS EACH: Fresh Lime Juice & Honey – or more to taste

Instructions

  • Preheat Oven and Prep Pans: Arrange the oven racks so they're on the top and bottom third racks. Then close the oven and preheat it to 425°F (or 400°F for convection).
    Line 2 large, rimmed baking sheets with aluminum foil for easy clean up. Then set them aside.
  • Season Cauliflower and Chickpeas: Place the cauliflower and chickpeas on to the prepared baking sheets.
    In a small mixing bowl, combine the cumin, chili powder, paprika, garlic powder, coriander and ½ teaspoon salt.
    Drizzle the oil evenly over the cauliflower and chickpeas. Then, sprinkle the seasoning mixture over the cauliflower and chickpeas and toss well to evenly coat.
  • Roast Cauliflower and Chickpeas: Transfer the baking sheets to the oven.
    Roast, rotating the pans from top to bottom halfway through, for 20-25 minutes, or until cauliflower is tender and lightly charred. Set aside to cool slightly.
    (Time Saving Tip: If you are crisping your quinoa, I recommend doing it now, while the cauliflower and chickpeas are roasting.)
  • Meanwhile, Make the Salad Dressing: In the bowl of a food processor, add 1 half of an avocado, yogurt, 2 tablespoons of water, cilantro, lime juice, and honey. Season with a ¾ teaspoon of salt and ¼ teaspoon pepper.
    Cover the bowl and process until smooth and creamy.
    Taste and adjust for seasoning with more salt, pepper, lime juice or honey. If you like a thinner dressing, add more warm water 1 tablespoon at a time.
  • Toss the Roasted Cauliflower Salad: In a large salad bowl, toss the greens with the quinoa and herbs.
    Top with the roasted cauliflower and chickpeas, half the cheese and half seeds. Drizzle with a little bit of the creamy dressing. Toss gently to combine.
    Thinly slice or quarter the remaining avocado and add it to the salad. Top with remaining cheese and seeds.
    Serve the remaining dressing on the side and enjoy!!
    Overhead, landscape photo of Roasted Cauliflower Salad with chickpeas, crispy quinoa and avocado in a large white serving bowl with a ramekin of fresh lime wedges and a jar of avocado dressing next to the bowl.

Notes

  • Roasting: Make sure you cook the cauliflower and chickpeas on TWO sheet pans. Overcrowding everything on one pan with cause the cauliflower and chickpeas to steam, and prevent them from getting crispy. To ensure even cooking, make sure you toss the florets and the chickpeas, AND rotate the pans (from top to bottom shelf) halfway through cooking.
  • Dry Quinoa: Cooked quinoa is a great grain to keep on hand in your refrigerator! If you are cooking quinoa just for this recipe, ½ cup UNCOOKED quinoa = 1 ½ cups COOKED quinoa.
  • To perfectly cook quinoa: (method from CookieandKate.com)
    1. Rinse 1 cup of quinoa in a fine mesh strainer with cool water and drain well.
    2. Transfer quinoa to a saucepan and add 3 cups of water.  Season with ¼ teaspoon kosher salt. 
    3. Bring the mixture to a boil over medium-high heat.  Immediately reduce heat to maintain a gentle simmer.  Cook quinoa, stirring occasionally, until all of the water is absorbed, about 15-18 minutes, reducing heat as necessary.  
    4. Remove pan from heat and cover.  Let the quinoa steam, covered, for 5 minutes.  Remove lid, fluff and season generously with salt and pepper.  Proceed with recipe.
  • To crisp quinoa: (It’s best to use at least day-old leftover quinoa for this!)
    1. Heat 2 tablespoons of oil in a large non-stick skillet over medium to medium-high heat.
    2. Add the cooked quinoa and spread it out in an even layer, using the back of a large spoon to press the quinoa down into the pan. Cook, undisturbed, for 2 minutes. Toss and flip the quinoa. Press the quinoa down again and continue to cook, undisturbed, for another 2 minutes. Repeat the process 2-4 more times for a total of 8-12, or until the quinoa is toasted, golden and crunchy. Remove and set aside to cool slightly. (NOTE: Total cooking time will depend upon how much moisture is in your cooked quinoa.)
    3. Use or store: You can make the crispy quinoa up to 5 days in advance. Allow the quinoa to cool completely, then transfer to an airtight container. Store at room temperature for up to 5 days.
    4. Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
    5. Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 224kcal    Carbohydrates: 23g    Protein: 12g    Fat: 11g    Saturated Fat: 2g    Polyunsaturated Fat: 2g    Monounsaturated Fat: 7g    Trans Fat: 0.002g    Cholesterol: 4mg    Sodium: 239mg    Potassium: 612mg    Fiber: 4g    Sugar: 7g    Vitamin A: 646IU    Vitamin C: 79mg    Calcium: 72mg    Iron: 2mg
Course: Salad, Side Dish
Cuisine: American, Mexican

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