This Roast Cauliflower salad with zingy dressing is absolutely divine. The toasted roast cauliflower is spiced beautifully and the dressing is gorgeously zingy and amended from a Diana Henry recipe. Made with pistachios and lemon, it is a dressing I want to pour onto everything.
This recipe takes the humble cauliflower to a whole new level. Cauliflower is everywhere at the moment. People are making all kinds of recipes using cauliflower and as creative as they are, to me nothing beats roasted cauliflower or a cauliflower potato curry (Aloo Gobi). Here is one my dear friend Lorna (Winner of Family Cooking Showdown) shared via her Instagram recently.
Easy to make
The great thing is there is very little work involved here. The veg all gets roasted on one tray meaning less washing up! And the dressing used is unbelievable. The citrus flavour soaks into the cauliflower beautifully and makes it even more delicious.
I have this salad as a meal. I also stuff it into a wrap sometimes. I know that where I come from and even now, the people I am surrounded by, place a huge emphasis on meat over veg and I am always tempted to share meat recipes as and when I make them. Yesterday I made a gorgeous chicken pie for the family. Ultimately though, I want to encourage people to eat more veg and cauliflower is a good place to start.
Roast cauliflower and Potato
I must confess, the first time I roasted cauliflower, I was so disappointed. It came out really soggy. I realised that it actually works better with less oil. The potatoes roasted beautifully as they always do but the cauli was just..sad. So I cut back on the oil and it was so much better.
How to make Roast Cauliflower Salad with Zingy dressing
Combine Onions, Potatoes, Cauliflower florets and Chickpeas on a tray.
Add a dressing of Olive Oil, Garlic, Red Chilli, Smoked Paprika, Cumin, Coriander, Red Pepper Flakes, Cinnamon, Salt and Pepper.
Bake in the oven for 30 minutes.
Meanwhile make a dressing with roasted Pistachios, Olive Oil, Lemon juice and zest, Green Chillies, Mint, Yoghurt, a little Honey and Salt.
Remove the veg from the oven and assemble over salad leaves of choice. Drizzle over the dressing and enjoy.
You can use Butterbeans or Cannelini Beans in place of the Chickpeas.
You can use Preserved Lemon on the dressing and omit the lemon juice and zest.
You can use a Vegan Yoghurt instead.
You can replace the Honey with Agave Nectar or Maple Syrup.
More Cauliflower Recipes:
**I hope you give this recipe a go. Try it for lunch – as a side, or as the main. Or as a healthy salad at a gathering! If you do, please leave a comment/rating. I love hearing from you and it helps us to shape future content. Safira
Roast Cauliflower Salad with Zingy dressing
This Roast Cauliflower salad with zingy dressing is absolutely divine. The toasted roast cauliflower, potatoes, chickpeas and onion are spiced beautifully and the dressing is gorgeously zingy and amended from a Diana Henry recipe. Made with pistachios and lemon, it is divine and a dressing I want to pour onto everything.
- 1 Red Onion sliced
- 1 Potato chopped into 1/5 cm cubes
- 1/2 large Cauliflower cut into small florets
- 1 400g tin Chickpeas drained
- 3 tbsp Olive Oil
- 1 tsp Red Chilli Powder
- 1 tsp Smoked Paprika
- 1/2 tsp Cumin Powder
- 1 tsp Coriander Powder
- 4 cloves Garlic crushed
- 1/2 tsp Red Pepper Flakes
- 1/4 tsp Cinnamon Powder
- Salt and Pepper
- 3.5 tbsp Olive Oil
- 1 Lemon juice and zest
- 20 g Pistachios lightly toasted in dry pan
- 2 Green Chillies
- 2 tbsp Mint Leaves
- 2 tbsp Yoghurt
- Squeeze Honey
Preheat oven to Gas Mark 6/200°C.
Add veg to tray.
Make the marinade in a small bowl and mix thoroughly. Pour over the veg. Place tray in oven and bake for 25 - 30 minutes.
Combine olive oil, lemon juice and zest, pistachios, green chillies, mint and yoghurt in a blender and blend till smooth. Stir in salt and honey.
Add roast cauliflower to a bowl. I tend to add it on top of a pre brought salad.
Drizzle over the marinade.
- Chickpeas - You can use Butterbeans or Cannelini Beans in place of the Chickpeas.
- Lemons - You can use Preserved Lemon on the dressing and omit the lemon juice and zest.
- To make Vegan - You can use a Vegan Yoghurt instead. You can replace the Honey with Agave Nectar or Maple Syrup.