clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
The best roasted cauliflower salad.

Roasted Cauliflower Salad

  • Author: Erin Jensen
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6-8 servings 1x
  • Category: Side dish
  • Method: Oven
  • Cuisine: American


Roasted Cauliflower Salad – a simple, delicious side salad for your next get-together or cookout that is plant-based, Whole30/Paleo and Dairy-Free!


  • 1 head of whole roasted cauliflower (cooled)
  • 23 roma tomatoes, diced
  • 1/2 cup red onion, diced
  • 1 cup cucumber, quartered
  • 1 cup Italian Dressing (homemade or store-bought)
  • kosher salt and ground black pepper, to taste
  • Optional add-ins: olives or pepperoncini


  1. Prepare cauliflower: Roast a whole roasted cauliflower, let it cool, and cut into bite-sized florets.
  2. Cut vegetables: dice the fresh tomatoes, red onion and cucumber.
  3. Mix: add all of the salad ingredients to a large mixing bowl.
  4. Dressing: Pour dressing over the salad and toss to combine.
  5. Taste: add any more salt or pepper, as desired.



  • Serving Size: 1 cup
  • Calories: 147
  • Sugar: 9.1 g
  • Sodium: 434.4 mg
  • Fat: 8.8 g
  • Carbohydrates: 15.8 g
  • Protein: 3.6 g
  • Cholesterol: 0 mg

Keywords: roasted cauliflower salad, cauliflower salad