Roasted Cauliflower Salad


Warm spiced Cauliflower and Chickpea salad recipe Simply Nigella: Episode 1 BBC Two

Video taken from the channel: BBC


Roasted Cauliflower | Shilpa Shetty Kundra | Healthy Recipes | The Art Of Loving Food

Video taken from the channel: Shilpa Shetty Kundra


Keto Roasted Cauliflower Salad

Video taken from the channel: The Conscious Plant Kitchen


Roasted Cauliflower Salad

Video taken from the channel: Budget Bytes


Roasted Cauliflower & Sweet Potato Salad

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Roasted Cauliflower With Tahini Yogurt • Tasty

Video taken from the channel: Tasty


Herby Cauliflower Salad with Chickpeas

Video taken from the channel: Inspired Taste

¼ cup tahini 1 clove garlic, grated 2 tablespoons lemon juice ¼ cup water ¼ cup olive oil kosher salt, to taste pepper, to taste. Preheat oven to 450F / 230C / gas 8 (or preheat air fryer to 400F/200C) Cut fresh cauliflower into pieces and mix the florets with oil and salt. Place cauliflower on baking sheet and roast in pre-heated oven for 20 mins, turning at least one during cook time.

Or, cook in your air fryer at 400F / 200C for 12-14 mins. Toss the cauliflower with drizzles of olive oil and pinches of salt and pepper and roast for 20 to 25 minutes, or until browned around the edges. In a medium bowl, toss the arugula and roasted cauliflower with a drizzle with olive oil, a squeeze of lemon, and a pinch of salt. Spread onto a platter and drizzle ⅓ of the tahini sauce on top. Make the salad: Preheat the oven to 400ºF.

Line a baking sheet with foil. Cut the head of cauliflower into florets then place them on the baking sheet. Throw the room temperature cauliflower into a salad bowl along with the remaining 3 tbsp of olive oil, parsley, chopped olives, capers, lemon juice and red pepper flakes. The red pepper flakes are very spicy, add with care. Toss gently to combine all ingredients.

Combine cauliflower, 11/2 tbs. olive oil 1/4 tsp salt and pepperin a shallow roasting pan, tossing to coat well. Roast uncovered 30-35 minutes, stirring twice. Remove and allow to cool.

Meanwhile combine vinegar, mustard, and remaining 1/4 tsp salt in a small bowl. To build the salad, combine the roasted cauliflower and onions in a bowl with the spiced chickpeas and chopped parsley. Drizzle the lemon tahini dressing over top, and toss to combine. Serve warm or cold.

See how we calculate recipe costs here. How to Make Roasted Cauliflower and Quinoa Salad – Step by Step Photos Begin by preheating the oven to 400ºF. Chop one head of cauliflower into florets and slice one small onion into 1/4-inch strips. Place both of them in a bowl and add 2. On a rimmed baking sheet, combine the cauliflower florets with 2 tablespoons of the olive oil, the thyme and garlic; season with salt and toss to coat.

Spread the cauliflower in an even layer and. Cauliflower and chickpeas, roasted with olive oil, smoky chipotle, paprika, and garlic until lightly charred, crisp, and delicious. All tossed together.

List of related literature:

While garlic roasts, toss cauliflower, remaining 1 tablespoon oil, ½ teaspoon salt, ⅛ teaspoon pepper, and sugar together in large bowl.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

Gently flip cauliflower and repeat on second cut side with remaining 2 tablespoons oil, salt, and pepper.

“The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen” by Cook's Illustrated
from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen
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After draining, remove the cauliflower to a serving bowl, season, and sprinkle generously with grated cheese and chopped green onion or parsley.

“The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen” by Edward Espe Brown
from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen
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Add the grated cauliflower along with ¼ teaspoon of salt, mix well, and place a lid or a sheet tray over the top of the pan and let it steam for 4 minutes.

“Keto Meal Prep by FlavCity: 125+ Low Carb Recipes That Actually Taste Good” by Bobby & Dessi Parrish
from Keto Meal Prep by FlavCity: 125+ Low Carb Recipes That Actually Taste Good
by Bobby & Dessi Parrish
Mango Media, 2019

Lay the cauliflower on a baking sheet and roast for 10 to 15 minutes, or until soft and browning around the edges.

“Complete Keto: A Guide to Transforming Your Body and Your Mind for Life” by Drew Manning
from Complete Keto: A Guide to Transforming Your Body and Your Mind for Life
by Drew Manning
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Pour the olive oil over the cauliflower, add the salt and pepper, and toss.

“Big Green Egg Cookbook: Celebrating the Ultimate Cooking Experience” by Big Green Egg
from Big Green Egg Cookbook: Celebrating the Ultimate Cooking Experience
by Big Green Egg
Andrews McMeel Publishing, 2010

Put the cauliflower into a metal basket and place in a large pan of boiling salted water to blanch for five minutes.

“Jane Grigson's Vegetable Book” by Jane Grigson, Yvonne Skargon
from Jane Grigson’s Vegetable Book
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Gently flip cauliflower and repeat on second cut side with remaining 2 tablespoons oil, salt, and

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Remove from the oven and stir, then roast until the cauliflower has caramelized and is just cooked through, 5 to 10 minutes.

“The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy” by Amanda Haas, Dr. Bradly Jacobs, Erin Kunkel
from The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy
by Amanda Haas, Dr. Bradly Jacobs, Erin Kunkel
Chronicle Books LLC, 2016

Reduce the heat to low and simmer for 15 to 20 minutes, or until the cauliflower is tender but not mushy.

“Estonian Tastes and Traditions” by Karin Annus Kärner
from Estonian Tastes and Traditions
by Karin Annus Kärner
Hippocrene Books, 2005

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • For the full Cauliflower Salad Recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste:

  • Did it today, absolutely delicious,
    I replaced the farro with quinoa because I didn’t have had farro.

    One of the best salad recipes out there! JUST DO IT!

  • Me and maybe some other people: Wow this looks amazing I’m gonna make this in a future 20 seconds later clicks on another video wow this looks amazing I’ll make this some time (forgetting the other video) *repeat cycle

  • Do u know what kosher means? = A term used to describe food that complies with the strict dietary standards of traditional Jewish law… “blessed by a rabbi.” GTFOH with your divisive religious shite.

  • u should wash dishes once in a while. u would create less landfill by using less disposable aluminium baking trays. Not sure what u are trying to convey. Life too busy to wash dishes? Ur rich. Everyone knows you have a dishwasher and a maid.

  • Lovely Nigella Lawson’s this is realy simple & good. Thanks so much i will make in the next time.Very elegant and harmony your presentation….and your kitchen…compliment❣��������������

  • Will plain old molasses change the flavor goodness much? Better yet, where can I get pomegranate molasses? Thanks for the beautiful recipe! God Bless.

  • Whoa I’ve never heard of culinary argan oil before! What does it taste like? Do you prefer it over other oils? I’m so intrigued! That salad looks so comforting ��

  • Can Yall plz check me out ik there is not that many videos on my channel but I livestream every Saturday and Sunday!!! P.S. I’m hoping to make some extra money on this.:)

  • That’s so good. It does look tasty like your name. I really like behind tasty. My favorite people is Alix and Reia. I live you guys. Keep up the good work.

  • Hey Guys

    I found a great recipe for indian samosa. If you like can visit the below link

    Indian Samosa made in USA| Indian Samosa recipe | समोसे बनाने की विधि | Tea Time Snacks

  • So many of these new, young vegans have a really unhealthy love of OIL. They surly have notstudied the science that proves that oil is unhealthy.

  • Her voice is so different now. It’s dropped from a mezzo to almost purely contralto. She still sounds great, it’s just a bit of a shock after watching nothing but her old videos and shows recently.

  • What an amazing salad!! I made this for my lunch this week and I am glad I did. Next time, I will add more mint and less parsley and maybe have an avocado on the side. I will be making it again, soon.

  • 3:58 “I know there’s quite a lot here, not that it’s stopped me before” lol, sounds like me! I wish more of us girls would eat more natural fat like in her recipes it is so good for your body. You don’t get fat from it, it nourishes you. Eating natural fat and real food!

  • This looks awesome.but the video cut off before showing she tosses the salad with pomegranate seeds.

    1 small head cauliflower
    3 tablespoons regular olive oil
    ½ teaspoon ground cinnamon
    2 teaspoons cumin seeds
    250 grams home-cooked chickpeas (or drained weight from 400g/14oz can or jar)
    2 tablespoons harissa paste (according to taste and the heat of the harissa)
    4 smallish ripe vine tomatoes (approx. 150g/6oz total)
    1 teaspoon sea salt flakes (or to taste)
    4 tablespoons pomegranate seeds
    large bunch fresh flatleaf parsley (approx.100g/2 1/2 cups)

  • I went to a restaurant and had something that I know you’d completely love!! It was a cauliflower coconut taco! It was just like a coconut shrimp in a taco! You should try this yourself!

  • It’s true: I don’t make enough use of my oven.
    But one should not be afraid to enjoy the natural taste of vegetables, particularly something like cauliflower!
    Spices are a bit of an egotrip really, a dinner-Party trick for érudite show-offs!
    I wouldn’t put cumin in with cauliflower or chick peas much too strong and smothers the delicate flavours of both.
    A touch of fresh lemon juice I think, plus maybe a soupçon of black pepper.
    I would save cumin for something like Dahl where the robust taste of the lentils can hold its own or a nice vegetable curry with carrots, parsnips, swede, potato, onion and onions. Knowing me I’d probably end up doing it in the microwave rather than the oven. I have this daft idea it preserves the molecular structure of the ingredients better than an oven. And it’s quicker. And more energy effective

  • can you make a shirt that promotes vegan fitness on a organic material. Cotton is the considered the dirtiest crop in the world. I dont know if there is more sustainable ink yet

  • This looks really good and with the addition of chick peas makes a tasty meatless meal. Love pickled onions but I also make a quick pickle with cucumber and baby carrots or jalapeno. I appreciate how you finely chopped the cauliflower stem. No waste and the stem is good too!! Thank you!

  • Can I use blackstrap molasses instead of pomegranate molasses? And is there anything else I can use instead of that grain you used? ��

  • I’ve never actually cooked cauliflower but I have it at restaurants all the time and it looks so amazing so I definitely need to stop being lazy and cook it lol!! Thanks for sharing this was such a lovely video <3

  • I just make roasted cauliflower! My salad wasn’t near as tasty as this but I’m on my way, just cauliflower and almonds over spinach with dijon dressing. I know what to do with the other half of the cauliflower!

  • This is my dream salad! How could you go wrong with all those great ingredients, especially the pomegranate molasses? Thank you so much for your recipes!

  • Tasty food is a gift of God, the greatest, free gift is heaven to those who believe God Jesus died n arose on the 3rd day. C Living bread in Google….

  • OK guys, this looks like another winner! I lived in Belize for a while, and we had this pickled onion relish that was basically onion, carrots chopped as fine as the onion, chopped habanero peppers, simmered in a vinegar water mixture lightly. Look under Belize hot onion sauce / relish. We found ourselves using it on everything!! It might be a great kick to this dish!

  • Ive never tried chickpeas but that looked amazing. The roasted cauliflower… yummy. Im going to try this. My tummy is rumbling already ����������

  • Only Nigella could say, “I’m going to add cinnamon to invoke nights in Morocco” or “the cauliflower has already lost its Victorian pallor.” without sounding pretentious I’d completely mad. Her life is straight out of Laurence of Arabia.

  • Lost it’s Victorian colour. Ok Wts next now florets have taken colour of native indiann and adding chickpea turns the colour into Mexico.

  • I’m making this tonight. Don’t have any pomegranates in the house so using orange segments instead. (There’s half a BIG cauliflower left and a tin of chickpeas why not) Can’t wait.

  • hai,cikkk,naigella,lepas,ini,you,masak,seafood,ke

  • I like how Nigella is not pretentious and not afraid to use foods from jars and cans. Half of the cooking shows now asks you to book a ticket to India and bring back chickpeas from the field directly.

  • I have enjoyed this several times after trying it the first time last year and it just gets better and better each time. My guests love it and I take it with me to each barbeque invite upon request. It’s delicious and very simple to prepare. Thank you so much Ms Lawson.

  • OH MAN. this looks SOOOO GOOD! im glad im back on here to catch up on your vids! i love the new editing style you have, really nice video & recipe! I also had a quick question about collagen, but do you supplement any kind of vegan collagen into your diet? I would also like to know any comments / opinions you had about collagen and whether or not we need it / supplement into our diets. thank you & love you! xx

  • Dear Nigella, again, harissa is purely Tunisian, no such thing as Moroccan Harissa
    It’s sad that even famous chefs have no idea where food comes from

  • Glad I found you. The food looks really tasty! I don’t really identify with the raw vegans or strict HCLF vegans but definitely don’t eat vegan junk food. I like that you use whole foods but aren’t afraid to use a little oil. ��

  • Love it Nigella like the balmy night in Morocco a squeeze of fresh lemon ��would be the final touch before tucking into this. Will be trying this with my freshly ground cumin. Thank you.

  • I made this last night. It was delicious. The spices were subtle but tasty. I didn’t have any harissa paste but did have harissa spices which was OK but I will get some paste for next time to give more of a kick of chilli.

  • I may not have liked the politics of her distinguished father, but there’s no doubt he did an excellent job of bringing up his daughter! She’s eloquent, pleasant, elegant and more than anything genuinely looks like she’s enjoying what she’s doing. I really enjoy watching her cook as she has the capacity not only to introduce original and interesting recipes but to lift the soul also.


  • Nigella is such a relaxing, soothing cook. A treat at the end of a long day. Wish she was a professional baker and could become a judge on the GBBO. I can’t stand either of the present judges. Ones worst than the other! They need a lovely new face with sincere charisma and creative new baking ideas.

  • I adore you for you have this magic when you cook.. it is a combination of art and beauty
    �� and you have the both.. love you ��

  • I mean it looks pretty on a plate like that.. but I think i’d rather have it all in a bowl and mixed thorougly. Doesn’t look like you get much per bite attempt there.. while the sauce would hold the small nut/seed/fruits in one bite. Also far too much sauce left on the plate for my brain’s cost-return ratio

  • This chef is my inspiration to make YouTube channel I love her way of cooking she know how to make things simple, I her way of cooking.

  • Perfection, as usual! Could you, please, post a video recipe for buffalo wings for the transitioning chicken wings lover? Perhaps one with cauliflower and one with tempeh? I haven’t been able to replicate them successfully. Thank you!

  • You make cooking calming and soothing, Nigella. Bless you. You inspire me to get into making things rather than buying unhealthy takeouts.