Creamy Roasted Cauliflower Salad
This creamy roasted cauliflower salad is one of those recipes that hooked me the second I tasted it. Roasted cauliflower gets tossed with crunchy celery, scallions, fresh herbs, sweet currants, and a creamy Dijon dressing. It has the savory-sweet crunch of chicken salad but is made entirely with cauliflower, and honestly, I think it's even better. Serve it in wraps, sandwiches, or over greens, or just eat it straight from the fridge with a fork. It is naturally gluten-free and easy to make vegan.
Why You'll Love This Recipe
This one was inspired by Ham El-Waylly's cauliflower salad sandwiches in The New York Times. I was instantly intrigued by the idea of using cauliflower in place of chicken, so I headed into the kitchen and started experimenting.
El-Waylly's version goes in a curry direction, but I took mine somewhere else: celery for crunch, scallions and fresh herbs for depth, and dried currants for little bursts of sweetness. You can use dill or tarragon, but I especially love a mix of both.
Here is what surprised me most after playing with the dressing ratio. The slight bitterness of the roasted cauliflower plays off the sweet currants and creamy dressing, while the celery and scallions keep every bite crisp.
Nicki's Tip: This recipe has become a weekly staple in our house, and since it stores so well, it is my go-to for picnics, packed lunches, and easy al fresco dinners. If you love a good make-ahead salad, my make-ahead butternut squash salad is another one I keep on repeat. If you love make-ahead salads with plenty of crunch, try my broccoli crunch salad next.
Ingredients You’ll Need
- Cauliflower: Roasting it until caramelized is what gives the salad its savory, nutty flavor. Cut it into evenly sized florets, and save the little pieces that break off, since they turn crisp in the oven.
- Extra-virgin olive oil: Coats the cauliflower and helps it brown.
- Mayonnaise: The creamy base of the dressing. Regular or vegan both work.
- Dijon mustard: For a subtle tang and savory depth.
- Fresh lemon juice: Brightens the dressing and balances the mayo.
- Celery: Crunch in every bite. Chop it finely so it distributes evenly.
- Scallions: A mild onion note that doesn't overpower the herbs.
- Dill and tarragon: Use either, but I love the combination. Tarragon brings a subtle anise flavor, dill tastes fresh and grassy.
- Dried currants or raisins: Little pops of sweetness to balance the savory cauliflower and tangy dressing.
Recipe Variations
- Try different herbs: No dill or tarragon? Chopped parsley or chives work.
- Make it vegan: Use your favorite vegan mayo. Everything else is already vegan.
- Add more crunch: Stir in toasted almonds or sunflower seeds.
- Swap the dried fruit: Chopped raisins, dried apricots, or dried cranberries all work in place of currants.
- Add chickpeas: Fold in a can of drained, rinsed chickpeas to make it more substantial.
How to Make Creamy Roasted Cauliflower Salad
Step 1: Preheat the oven to 450°F and line a large baking sheet with parchment. That high heat is what caramelizes the cauliflower instead of just softening it.
Step 2: Cut the cauliflower into roughly 1-inch florets. Save any small pieces that break off, since they turn crisp and flavorful in the oven. Transfer everything to the baking sheet.
Step 3: Drizzle with olive oil, season with salt and pepper, and toss well. Spread the florets in a single layer so they roast rather than steam.
Step 4: Roast for 20 to 25 minutes, until tender and well browned around the edges. You want real color here, since that is where the nutty flavor comes from.
Step 5: Transfer the cauliflower to a large bowl and let it cool until just slightly warm or at room temperature. This part matters: if the cauliflower is too hot, it turns the mayonnaise oily.
Leave them in the pan for 5 minutes.
Step 6: Add the mayonnaise, Dijon, lemon juice, celery, scallions, herbs, and currants. Toss until everything is evenly coated. Taste and adjust with more salt, lemon, or mayo as needed. It should taste creamy, bright, and well seasoned.
Expert Tips
- Let the cauliflower really brown. Well-caramelized edges give the salad far more flavor than pale, soft cauliflower.
- Save the small pieces. The bits that break off crisp up in the oven, so scoop them onto the sheet too.
- Cool before dressing. Letting the cauliflower cool keeps the dressing creamy instead of oily.
- Be generous with the herbs. Dill and tarragon are what make this taste fresh. I always go for a mix.
- Adjust to taste. Depending on the size of your cauliflower, you may want an extra spoonful of mayo or a squeeze more lemon.
How to Serve Cauliflower Salad
- We most often pile this into wraps, but it is just as good tucked into sandwiches or spooned over a bed of greens. Use gluten-free wraps or bread if you need to.
- You can also eat it cold straight from the fridge, which makes it a great packed lunch or picnic option. For dinner, I love it alongside my sheet pan chicken thighs or another simple main.
- For another crisp, make-ahead side dish that's perfect for picnics and gatherings, try my healthy red cabbage coleslaw.
Storage and Make-Ahead Instructions
- Store the salad in an airtight container in the fridge for up to three days. If it looks dry after sitting, stir in another spoonful of mayo or a squeeze of lemon before serving.
- I don't recommend freezing it, since the cauliflower and creamy dressing change texture after thawing. If you plan to serve it over greens, keep the greens separate and assemble just before eating.
Recipe FAQs
It has that same creamy, crunchy, savory-sweet quality, thanks to the celery, herbs, currants, and Dijon dressing. The roasted cauliflower brings its own nutty flavor, but you can use this anywhere you would normally reach for chicken salad.
Almost always because the cauliflower was still too warm when the mayonnaise went in. Let the roasted cauliflower cool to just barely warm or room temperature before you add the dressing, and it will stay creamy. If it does look a little oily, a fresh squeeze of lemon and a stir can help bring it back.
Yes. Make it up to three days ahead and store it in an airtight container in the fridge. The flavors keep melding as it sits, which makes it perfect for picnics and lunches.
Roasting is really the heart of this recipe. It caramelizes the cauliflower and gives it a richer flavor and more tender texture. Raw cauliflower won't give you the same result.
P.S. More Easy Lunch Recipes:
Stay Connected
Subscribe
Get exclusive new weekly recipes (all gluten-free, but you'd never know it), along with tips for finding more intention, ease, and joy in the kitchen in my Mind, Body, Spirit, FOOD newsletter!
Get the Recipe
Easy Cauliflower Salad (for Wraps or Sandwiches)
Ingredients
- 1 large head cauliflower (2-pounds), cut into 1 inch(ish) florets
- 2 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper
- ⅓ cup mayonnaise (regular or vegan), plus more as desired
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- 2 small celery stalks, finely chopped
- 2 small scallions, thinly sliced
- 1 tablespoon finely chopped dill and/or tarragon
- 3 tablespoons dried currants or finely chopped raisins
Instructions
- Preheat the oven to 450˚F (230˚C). Line a large baking sheet with parchment paper.
- Scrape the cauliflower florets (and any little pieces) onto the prepared baking sheet and drizzle with the olive oil. Season with salt and pepper, and toss well to coat. Spread the cauliflower in an even layer and roast until tender and richly caramelized, about 20-25 minutes. Transfer the cauliflower to a large bowl and let cool.
- Add the mayonnaise, Dijon mustard, lemon juice, celery, scallions, herbs and currants. Season with salt and pepper, and toss to coat. Taste and adjust the seasonings, as desired.
- Do Ahead: The cauliflower salad can be refrigerated in an airtight container for 3 days.
Notes
- Let the cauliflower really brown. Well-caramelized edges give the salad far more flavor than pale, soft cauliflower.
- Save the small pieces. The bits that break off crisp up in the oven, so scoop them onto the sheet too.
- Cool before dressing. Letting the cauliflower cool keeps the dressing creamy instead of oily.
- Be generous with the herbs. Dill and tarragon are what make this taste fresh. I always go for a mix.
- Adjust to taste. Depending on the size of your cauliflower, you may want an extra spoonful of mayo or a squeeze more lemon.
- Store the salad in an airtight container in the fridge for up to three days. If it looks dry after sitting, stir in another spoonful of mayo or a squeeze of lemon before serving.
-
