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Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

In a large bowl, toss the cauliflower florets with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated. Spread the cauliflower in a single layer on the prepared baking sheet.

Roast the cauliflower for 20-25 minutes, or until tender and lightly caramelized, stirring halfway through. Remove from the oven and let cool slightly.

While the cauliflower roasts, prepare the lemon-herb dressing. In a small bowl, whisk together the fresh lemon juice, extra virgin olive oil, Dijon mustard, minced garlic, chopped fresh parsley, dill, mint, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper until well combined.

In a large mixing bowl, combine the slightly cooled roasted cauliflower, halved cherry tomatoes, diced cucumber, thinly sliced red onion, and rinsed chickpeas (if using).

Pour the lemon-herb dressing over the salad ingredients. Toss gently to ensure all components are thoroughly coated. If using, fold in the crumbled feta cheese.

Serve the Lemon-Herb Roasted Cauliflower Salad immediately, or chill in the refrigerator for at least 30 minutes for flavors to meld. This salad is delicious served at room temperature or chilled.


Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

In a large bowl, toss the cauliflower florets with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated. Spread the cauliflower in a single layer on the prepared baking sheet.

Roast the cauliflower for 20-25 minutes, or until tender and lightly caramelized, stirring halfway through. Remove from the oven and let cool slightly.

While the cauliflower roasts, prepare the lemon-herb dressing. In a small bowl, whisk together the fresh lemon juice, extra virgin olive oil, Dijon mustard, minced garlic, chopped fresh parsley, dill, mint, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper until well combined.

In a large mixing bowl, combine the slightly cooled roasted cauliflower, halved cherry tomatoes, diced cucumber, thinly sliced red onion, and rinsed chickpeas (if using).

Pour the lemon-herb dressing over the salad ingredients. Toss gently to ensure all components are thoroughly coated. If using, fold in the crumbled feta cheese.

Serve the Lemon-Herb Roasted Cauliflower Salad immediately, or chill in the refrigerator for at least 30 minutes for flavors to meld. This salad is delicious served at room temperature or chilled.
