Easy Cauliflower Salad (for Wraps or Sandwiches)
This roasted cauliflower salad features crunchy celery, bright herbs, sweet currants and a creamy dressing. The combination is revelatory—it’s like chicken salad but even better. You can serve it in wraps, sandwiches or over greens (or eat it straight from the fridge). You can make the salad ahead, perfect for picnics, lunches and breezy meals. This is a great time to practice intuitive cooking—taste and adjust the amount of seasonings according to your palate. The recipe was inspired by these Cauliflower Salad Sandwiches by Ham El-Waylly in The New York Times.
Servings: 4
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.
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