How to Make Roasted Cauliflower Salad - A Step-by-Step Guide

Roasted cauliflower salad is a delightful and nutritious dish that is perfect for any season. This recipe combines the earthy flavors of roasted cauliflower with fresh, crisp vegetables and a tangy vinaigrette dressing, creating a salad that is both satisfying and refreshing. Whether you are looking for a healthy lunch option or a colorful side dish for your next dinner party, this recipe is sure to impress.

Roasting the cauliflower brings out its natural sweetness and gives it a deli...

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Ingredients

  • 1 medium head cauliflower, cut into bite-size pieces
  • 1 tablespoon olive oil
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon freshly ground black pepper
  • ½ cup chopped celery
  • ½ cup raisins
  • ½ cup shredded carrots
  • ½ cup mayonnaise
  • ¼ cup chopped red onion
  • 2 teaspoons white sugar, or to taste
  • ⅓ cup toasted chopped pecans
  • 3 strips cooked bacon, crumbled

Information

  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Cool Time: 5 mins
  • Total Time: 30 mins
  • Servings: 5

  • Preheat the oven to 425 degrees F (210 degrees C) and line a 12 x 18 inch baking sheet with parchment paper.
  • Combine cauliflower pieces, olive oil, salt, and pepper in a large bowl and toss to combine. Spread out seasoned cauliflower in a single layer on the prepared baking sheet.
  • Roast in the preheated oven until the edges of the cauliflower begin to brown, 10 to 15 minutes.
  • Remove from the oven and allow to cool, slightly, about 5 minutes.
  • Combine celery, raisins, carrots, mayonnaise, red onion, and sugar in the same bowl. Add roasted cauliflower pieces and toss to coat.
  • Transfer salad to a serving bowl and garnish with toasted pecan pieces and crumbled bacon.
  • Nutrition

    359 cal.

    • Total Fat: 29g
    • Saturated Fat: 5g
    • Cholesterol: 16mg
    • Sodium: 534mg
    • Total Carbohydrate: 22g
    • Dietary Fiber: 4g
    • Protein: 6g
    • Potassium: 548mg