Last Updated on May 6th, 2020

This roasted cauliflower salad makes a great side dish, lunch or light dinner. 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.

This post was originally published on Feb. 28, 2019.

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• How to make roasted cauliflower salad:
  • For the cauliflower:
  • For the tarragon bread:
  • For the dressing:
• More salad recipes you’ll love:

How to make roasted cauliflower salad:

For 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, 1/2 teaspoon garlic salt and 1/4 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 as shown in the photo below, but they roast a little more evenly with the baking mat, in my experience.

For the tarragon bread:

While the cauliflower is in the oven, you can prep the tarragon bread.

Step 3. Add 2 tablespoons 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.

Step 5. 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.

For the dressing:

Step 6. 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.

More salad recipes you’ll love:

• Mediterranean Chicken Salad
• Marinated Grilled Chicken Caesar Salad
• Dolmas Salad with Roasted Cauliflower Rice
• Baked Goat Cheese Salad
• Roasted Pepper and Corn Salad with Goat Cheese Dressing
• Meatball Salad

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5 from 2 votes

Roasted Cauliflower Salad

This roasted cauliflower salad makes a great side dish, lunch or light dinner. 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.

Prep Time:5 mins

Cook Time:1 hr

Total Time:1 hr 5 mins

Course: Lunch, Side Dish

Cuisine: American

Keyword: roasted cauliflower salad

Servings: 4

Calories (estimated): 439kcal

Author: Nicole Branan

Ingredients:

For the cauliflower:

• 1 head of cauliflower, cut into individual florets
• 3 tablespoons olive oil
• 1/2 teaspoon garlic salt
• 1/4 teaspoon black pepper

For the tarragon grilled bread:

• 8 slices baguette
• 3 tablespoons unsalted butter, softened
• 2 tablespoons 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.

Notes:

*It will work fine either way but the silicone mat works slightly better in my experience; the florets roast a little more evenly with the mat.

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