Roasted Cauliflower Salad Keto Vegan

If you have been following this blog for a while, you know I am French and obsessed with middle eastern flavors. I grew up eating lots of Mediterranean recipes, including Moroccan recipes. I simply can’t get enough of roasted cauliflower with spices. It is too good either in a salad or on its own as a side dish to my Sweet Potato Black Bean Burger, Tempeh Meatballs, or TVP Taco Meat.

What’s A Roasted Cauliflower Salad?

Roasted Cauliflower Salad is a healthy middle-eastern inspired salad with oven-roasted cauliflower, chickpeas, and many Mediterranean flavors. It’s a healthy summer side dish that marries well with couscous or plant-based kebabs.

Ingredients and Substitutions

Cauliflower – Split a medium cauliflower head into florets and cut the larger ones before roasting them. Olive Oil – Prefer locally-sourced extra-virgin olive oil. Spices: My preferred combination of spices is Cumin, Paprika, Cinnamon, Nutmeg, Garlic Powder, Salt, and Pepper Tahini Paste – For the dressing. Lemon Juice Water Garlic Cloves Baby Spinach Leaves – For the base of the salad. Almonds – Raw, unroasted. Sliced or slivered. Sunflower Seeds – Or other seeds. Parsley – Or any other fresh herbs you like such as cilantro or basil. Cherry Tomatoes

How To Make Roasted Cauliflower Salad

Making this roasted cauliflower salad is very easy. Start by gathering the ingredients for the roasted cauliflower, dressing, and base.

Make-Ahead Tips

Serving

You can serve this fragrant salad with lukewarm or cold roasted cauliflower. If you prepare this salad ahead to bring to a party, it is better to serve it cold. Roast the cauliflower the day before, store it in the fridge and assemble the salad before serving. Always add the dressing at the last minute! You can also serve it with Miso Tahini Dressing.

Storage Instructions

We all know that baby spinach leaves wilted fast after it has been blended with dressing. That is why it is better to enjoy the salad within 12 hours after all the ingredients, dressing included, have been combined. My tip is to store this salad for up to 3 days in the fridge to combine all the ingredients except the baby spinach leaves! You can always carry the baby spinach leaves in a separate container and add them at the last minute along with the rest of the salad. Drizzle some extra lemon juice to serve, and enjoy!