Travel to the Mediterranean with this hearty warm roasted cauliflower salad. Once you’ve roasted the cauliflower, add creamy chickpeas, tangy marinated artichoke hearts, crunchy radishes and matchstick carrots, thin-sliced red onions and chewy sweet sun dried tomatoes. Next, toss all of that in a creamy mustard dressing laced with dill. Then crumble a little feta on top and you have a recipe for success. This salad has so many good flavors going on!
You can customize this salad by adding olives or capers and/or chopped red bell peppers and an extra protein of your choice. Fancy Italian sliced meats would go well. Think thin-sliced salami, proscuitto, sopressato or even pepperoni. Leftover roasted or breaded chicken is marvelous too. For a vegan option, toasted tofu or a chopped veggie burger. Or toss with greens. Let your heart guide you as to what you want to add to make a yumminess that is uniquely yours.
Personally I like this salad lightly dressed with about half the dressing, served warm tossed with fresh greens and crumbled marinated feta. When my body was starved for protein, I’ve also added breaded air fried chicken and that was SO good.
Of course, you can also make it just like this and just revel in the yumminess. It’s a salad sans greens, but chock full of good things for your body. Unfortunately, my salad is long gone. Gazing at it now, I kind of want to go make it all over again.
How do you make this roasted cauliflower salad?
First, you toss the cauliflower with olive oil and seasonings. Second, roast it up in the oven until it’s nice and tender, with beautifully browned bits. While the cauliflower is roasting, you chop up the rest of the veggies. And whisk together the mustard-dill dressing. Finally toss it all together. Plus crumbled feta on top, for extra yum. Especially if you use marinated feta. Which is feta on a whole new level.
Unless you like a heavily dressed salad, you probably won’t need all the salad dressing this recipe calls for. But that’s okay because it is wonderful for use as a dipping sauce. Or for drizzling over fish, chicken, roasted veggies or greens.
This salad is the perfect make-ahead salad. You can eat it cold or at room temperature. But I prefer it warm. To warm the chilled salad, just put it in the microwave for a minute or so. Then stir and you’re all set!
Print
Mediterranean Roasted Cauliflower Artichoke Salad
- Prep Time: 10 min
- Cook Time: 30 min
- Total Time: 40 min
- Yield: 2 – 4 servings 1x
- Category: Salad
- Method: Roasted
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 1/2 a head of cauliflower
- 1 Tablespoon extra virgin olive oil
- 3 cloves garlic peeled & chopped
- 6 – 8 marinated artichoke heart quarters (about 1/2 of a 12-oz. jar)
- 2 – 3 Tablespoons thin-sliced red onions
- 1/2 cup matchstick carrots
- 1/2 cup cooked chickpeas
- 2 – 3 Tablespoons sun dried tomatoes, chopped
- 3 radishes, halved & thin sliced
- Optional add-ins: green and/or black olives, fresh or roasted tomatoes, red bell pepper, chunks of provolone, chicken, salami or other Italian cured meats
For the creamy mustard artichoke dressing:
- 2 Tablespoons marinade from the artichokes
- 2 Tablespoons good quality mustard
- 2 Tablespoons plain Greek yogurt
- A pinch of each: granulated garlic, onion powder and dill (or to taste)
For the top: crumbled feta cheese (preferably marinated – recipe here)
Instructions
- Preheat the oven to 425 F. Cut the cauliflower into small florets. Place on a baking sheet lined with silicon baking mat, drizzle and toss with olive oil and garlic, then sprinkle with salt and Trader Joe’s 21 Seasoning Salute or your favorite no-salt seasoning mix. Roast in the oven at 425 for 10 – 15 minutes, then stir and roast another 5 – 10 minutes or until the cauliflower is tender and browned in spots. If you want to mellow out the onion flavor, you can add the onion in the last 10 minutes of roasting.
- While the cauliflower is roasting, put the remaining salad ingredients in a medium mixing bowl and then, in a separate smaller bowl, whisk together the salad dressing ingredients.
- Toss the cauliflower into the bowl and stir to mix everything together, then drizzle with some of the dressing and stir to coat. Add more dressing as needed until the salad is dressed to your liking.
- Crumble feta cheese over top and enjoy warm, or store in an airtight container in the refrigerator for later. You can eat this cold or at room temperature, but personally, I feel it tastes best warm.
Notes
RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2022, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Keywords: Cauliflower, Artichoke, Mustard, Tomato, Gluten free, Heart Healthy, Diabetic, High Fiber
Looking for more Cauliflower recipes?
Cauliflower is such a versatile vegetable that is super heart healthy and works well in so many dishes. Scroll down after the image gallery for the links to all these marvelous recipes!
- Mushroom Cauliflower Mixed Bean Cassoulet – the classic country French dish, lightened up. But so hearty and rich with flavor
- Cauliflower Polenta – warm, creamy and comforting, yet low in carbs and calories
- Cauliflower Shawarma – with creamy lemon avocado tahini dipping sauce
- Creole Shrimp with Cheesy Cauliflower “Grits”
- Cashew Shrimp Cauli-Fried “Rice”
- Kung Pao Cauliflower
- Italian Cauliflower Nachos
- Shrimp, Sausage & Cauliflower Jambalaya
- Nepalese Cauliflower Curry
