This roasted cauliflower salad makes a great side dish or light lunch. It’s drizzled with a sharp and intense lemon Dijon dressing and is served with buttery and smoky tarragon grilled baguette slices on the side.
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Ingredients:
For the cauliflower:
For the tarragon toast:
For the dressing:
How to roast the cauliflower:
Step 1. Cut the individual florets off of 1 small head of cauliflower. Try to get them more or less uniform in size so they roast evenly.
Heat the oven to 350 degrees F., then toss the florets with 3 tablespoons olive oil, ½ teaspoon garlic salt and ¼ teaspoon fresh black pepper in a bowl.
Step 2. Spread the florets out onto a baking sheet in a single layer, then roast them in the oven until they are tender (about 1 hour). Stir the florets around halfway through the roasting process.
RECIPE TIP: If you have a silicone baking mat, I recommend you use it to line the baking sheet when roasting the cauliflower. You can put the cauliflower florets directly on the baking sheet but they roast a little more evenly with the baking mat, in my experience.
How to make the tarragon toast:
While the cauliflower is in the oven, you can prep the tarragon bread.
Step 3. Add 1 tablespoon finely chopped fresh tarragon and 3 tablespoons softened, unsalted butter to a bowl.
Step 4. Mash the tarragon and the butter together with a large fork, then season to taste with a bit of salt.
Spread the butter onto 8 baguette slices (both sides).
When you have about 15 minutes left on the cauliflower, toss the baguette slices on a grill or a grill pan and grill them nice and smoky.
How to make the dressing:
Step 5. The dressing takes no more than a minute to put together, just whisk 1 tablespoon Dijon mustard and 1 teaspoon lemon juice together, then drizzle in 2 tablespoons olive oil and season to taste with salt and pepper. If the dressing separates, don’t worry about that, it will still taste wonderful.
How to serve the salad:
This salad is great as a light lunch by itself or as a side dish for grilled fish.
More salad recipes you’ll love:
- Mediterranean Orzo Pasta Salad with Grilled Shrimp
- Marinated Grilled Chicken Caesar Salad
- Dolmas Salad with Roasted Cauliflower Rice
- Meatball Salad
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Recipe Card
Roasted Cauliflower Salad
Ingredients:
For the cauliflower:
- 1 head of cauliflower, cut into individual florets
- 3 tablespoons olive oil
- ½ teaspoon garlic salt
- ¼ teaspoon black pepper
For the tarragon grilled bread:
- 8 slices baguette
- 3 tablespoons unsalted butter, softened
- 1 tablespoon finely chopped fresh tarragon
- salt
For the dressing:
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- 2 tablespoons olive oil
Instructions:
For the cauliflower:
- Heat the oven to 350 degrees F.
- Toss the cauliflower florets with oil, garlic salt and pepper and spread out either directly onto a baking sheet or onto a baking sheet lined with a silicone baking mat.*
- Roast the cauliflower until tender and browned on the edges (about one hour). Move the florets around on the baking sheet halfway through.
For the tarragon grilled bread:
- Mash the butter and the tarragon together with a fork, then season with salt.
- Spread the butter on the baguette slices (onto both sides) and grill on both sides on a grill or a grill pan.
For the dressing:
- Whisk the mustard and the lemon juice together.
- In a slow stream, whisk in the olive oil, then season with salt and pepper.
- Serve the cauliflower warm and drizzle the dressing on right before serving.
Kelly | Foodtasia
Nicole, I just love the simplicity of this cauliflower salad! The dressing is the perfect complement. And that tarragon toast looks amazing!
Nicole Branan
Thank you, Kelly! Indeed, it is such a simple dish but so yummy, I made it again yesterday. :)
Hannah
You can do no wrong with roasted cauliflower as far as I’m concerned, and I just love this simple, bright, and clean preparation that really lets it shine. Delicious!
Nicole Branan
Thank you so much, Hannah! I agree, I love roasted cauliflower and I think it’s really underrated. :)