Dinner

Warm Roasted Cauliflower Salad Recipe

ByHailey Reed January 8, 2026January 8, 2026

Introduction

This warm roasted cauliflower salad combines tender, caramelized cauliflower and onions with a bright, tangy dressing. Enhanced by toasted pine nuts, fresh parsley, and a hint of sweetness, it’s a flavorful side dish perfect for any season.

A white round plate holds a roasted cauliflower salad with about three layers. The bottom layer is caramelized golden cauliflower florets with brown roasted edges, showing rough, bumpy textures. Mixed into the cauliflower are thin, soft pieces of purple-red roasted onion that add a splash of color. Scattered on top are small golden raisins that add shine and bursts of amber color. The dish is finished with light brown toasted pine nuts and green parsley leaves sprinkled evenly, giving freshness and a hint of texture. The plate is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large head cauliflower, cut into florets
1 small red onion, thinly sliced
1 handful fresh flat-leaf parsley, chopped
3 tbsp extra virgin olive oil
2 tbsp pine nuts, lightly toasted
1 lemon, zested and juiced
1 tsp Dijon mustard
1 small garlic clove, finely minced
1 tsp honey or maple syrup
Salt and freshly ground black pepper, to taste
2 tbsp golden raisins or currants
Extra toasted pine nuts for garnish

Instructions

Step 1: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Step 2: In a large bowl, toss the cauliflower florets and red onion slices with 1 tablespoon of olive oil, salt, and black pepper until evenly coated. Spread them out evenly on the prepared baking sheet.
Step 3: Roast for 25 to 30 minutes, turning once midway, until the cauliflower is golden and tender and the onions are caramelized.
Step 4: While the vegetables roast, make the dressing. In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon zest and juice, Dijon mustard, minced garlic, honey or maple syrup, salt, and pepper. Stir in the toasted pine nuts.
Step 5: Transfer the warm roasted vegetables to a large bowl. Add the chopped parsley and drizzle with the lemon pine-nut dressing. Toss gently to combine and coat everything evenly.
Step 6: Sprinkle the salad with golden raisins or currants and extra toasted pine nuts. Serve immediately while warm.

Tips & Variations

For added texture, try roasting the pine nuts separately until golden before stirring them into the dressing.
Substitute golden raisins with dried cranberries or chopped dates for a different sweetness profile.
Use fresh thyme or rosemary in place of parsley for a herbal twist.
To make it vegan, use maple syrup instead of honey.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a warm oven or microwave before serving to keep the flavors vibrant and the vegetables tender. This salad is best enjoyed fresh but can be served slightly chilled as a refreshing option.

How to Serve

A white round plate holds a roasted cauliflower salad with about three layers. The bottom layer has golden brown roasted cauliflower florets with charred edges, showing a mix of creamy white and light brown colors. The next layer features slices of soft purple-red roasted onions spread evenly among the cauliflower. Scattered on top are golden raisins and pale toasted pine nuts, adding small pops of yellow and light beige textures. Fresh green parsley leaves are sprinkled over everything, adding a bright green contrast. The plate sits on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, you can roast the vegetables and prepare the dressing ahead of time, but it’s best to toss them together just before serving to maintain the warm texture and fresh flavors.