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This Roasted Cauliflower Salad features cauliflower tossed with turmeric & curry powder, roasted until tender and golden, and then tossed with protein-packed lentils and sweet, juicy grapes. It’s flavor and texture dynamite!
Not only do I love love love cauliflower, but two of the most popular recipes on this blog are cauliflower recipes – my Crispy Baked Cauliflower Tacos and my Buffalo Cauliflower Bites! Clearly, you guys love cauliflower too.
I hope you love this new Roasted Cauliflower Salad as much as I do! It has some of my favorite flavors and textures and it’s perfect as a side or even as a light entree.
Roasting vegetables brings out their flavors and their sweetness. Veggies that you don’t like raw, you might find you like roasted. The slightly charred edges and tender insides – so good! Cauliflower happens to be one of my favorite vegetables no matter how it’s served, but roasting it makes the texture even that much better. It’s very hearty and filling, yet super low in calories.
And did you know that cauliflower leaves are edible too? Don’t throw them away! You can use them just like other leafy greens. Add them to salads or soups, veggie and grain bowls, you can even roast them until crispy for a healthy snack!
The grapes might seem like an odd choice for a warm salad (which is actually just as yummy at room temperature or even cold – so perfect for a lunchbox!), but they lend a great fresh burst of sweetness that nicely balances out the earthy flavors of the spices (turmeric & curry powder) used here.
I also use fresh grapes in my Raw Veggie Chopped Salad and my Vegan Chickpea Salad – two more reader favorites – and they work just as well in this Roasted Cauliflower Salad.
Cauliflower doesn’t look like much. It’s just plain white, not brightly or deeply colored like most of the superfoods you hear about, though there are several colorful varieties to choose from as well.
But don’t discount this cruciferous veggie. Cauliflower is high in vitamin C, vitamin K, B vitamins, fiber, folate, healthy omega-3 fats, potassium, and protein. Bottom line – this crunchy veggie should be on your plate and this Roasted Cauliflower Salad is a great way to start.
This golden dressing pairs wonderfully with the Roasted Cauliflower Salad. It gets it’s creaminess from delicious almond butter. The gorgeous hue is from turmeric and curry powder. A hint of sweetness comes from pure maple syrup. And I brightened it all up with fresh lemon juice.
Use as little or as much as you like on this salad. I like to drizzle just a bit on top and then serve the rest on the side for anyone who might want more.
More vegan recipes with cauliflower
- Orange Cauliflower
- Cauliflower Bolognese
- Vegan Cauliflower Soup
- Cauliflower Scampi
- Vegan Ceviche
- Roasted Veggie Rice Bowls
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Roasted Cauliflower Salad w/ Lentils & Grapes
Ingredients
For the Roasted Cauliflower Salad
- 1 head cauliflower chopped into florets
- ½ red onion sliced thin
- 1-2 tablespoon(s) olive oil
- 1 teaspoon ground turmeric
- ½ teaspoon yellow curry powder
- pinch salt or to taste
- 1 cup halved red seedless grapes
- ½ cup dried lentils rinsed and drained
- 1 ½ cups water or vegetable broth
For the dressing (makes about ½ cup)
- 2 tablespoons raw almond butter
- 3 tablespoons fresh lemon juice
- 2 tablespoons pure maple syrup
- ¾ teaspoon ground turmeric
- ¼ teaspoon yellow curry powder
- 2-3 tablespoons water to thin
- pinch salt/pepper to taste
Instructions
- Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper and set aside.
- In a large bowl, toss the cauliflower florets and sliced red onion with olive oil, 1 teaspoon turmeric, ½ teaspoon curry powder, and a pinch of salt. Spread into an even layer own the prepared baking sheet. Bake for 25 minutes, until the cauliflower is tender and the red onion starts to caramelize.
- In the meantime, bring the lentils and water to a boil, cover, turn heat down to med-low and simmer 15 to 20 minutes until tender, but not mushy.
- When everything is cooked through, toss the cauliflower and onion mixture with the lentils and added in the red grapes.
- Whisk all of the dressing ingredients together in a small bowl, adding just enough water until you reach your desired consistency.
- Drizzle some of the dressing lightly over the salad and serve with extra dressing on the side. This salad tastes great warm, at room temperature or even cold!
Diana says
Hello Jenn,
Just prepared the cauliflower recipe with lentils, grapes, red onions and delish sauce. The flavors blended beautifully and what a vegan culinary delight which is prepared in such a short amount of cooking time. Thank you kindly for sharing this fabulous recipe.
All the best, Diana
Jenn Sebestyen says
I’m so happy you love it, Diana! Thank you so much for your comment and feedback.
Angie says
What is the herb that I see in your pictures. Curious about that green I see 😉
Jenn S. says
Hi, Angie. That’s chopped fresh parsley. Totally optional. Fresh herbs tend to liven up photos so I use them a lot of that purpose. Of course, they are delicious too, so if you have some, go for it! Enjoy!
The Vegan 8 says
This is such a beautiful salad and it sounds incredibly delicious! I actually hated cauliflower until this year and now I absolutely LOVE it! It’s so crazy how much I enjoy it now. I love it roasted and I love it totally pureed into a soup, omg, so good. I’m in love with the sound of that dressing too. I love almond butter dressing, it’s so rich and delicious!
Jenn S. says
Thank you, Brandi. I’m glad you came around on the cauliflower! It’s one of my favorite veggies. So delicious and so versatile!
Laura says
Cauliflower is probably one of my favourite vegetables – so versatile and so many great recipes you can make from it. And to be honest, I always crave it roasted. This combination looks delicious 🙂
Jenn S. says
Yes, roasted is my favorite way to enjoy it as well! Thanks, Laura!
Alisa Fleming says
What a lovely salad! I’ve honestly never been a fan of fruit in salads, but the grapes do sound like they offer a nice sweet/crisp contrast.
Jenn S. says
Well, I do love most fruit in salads, but I tend to use grapes the most. They hold their shape so well and don’t get mushy like berries can. And it’ so nice to have a little burst of sweetness. Maybe this will change your mind!
Linda says
I love everything about this recipe, Jenn! Roasted cauliflower is one of my favorites,and that nut butter dressing sounds amazing. Can’t wait to try this. 🙂
Jenn S. says
Thank you, Linda! I love roasted cauliflower too! So yummy!
Brian Jones says
What an intriguing set of flavours, love them all separately but never tried them together, very inventive.
Jenn S. says
Thanks, Brian! It definitely brings a lot of flavor. So good!
Anya says
I love cauliflower! Especially when it’s roasted and tossed with all those amazing flavors. Never considered to add grapes to them – but looks like it’s definitely a winner!
Jenn S. says
I love the fresh burst of flavor from the grapes! So good. Thanks, Anya!
Luci's Morsels says
Look at that color! This looks beautiful and delicious. Yummy!
Jenn S. says
Thanks, Luci!
Jasmin | The Happiness Kitchen says
A millions yesses. This cauliflower salad looks amazing!! All the ingredients are put together and used so beautifully. YUM!
Jenn S. says
Aw, thank you so much, Jasmin! It’s delicious!
Brandi Crawford says
Yum! I haven’t had cauliflower salad! This looks awesome!
Jenn S. says
Thanks, Brandi! I hope you get a change to try it!
Sophia | Veggies Don't Bite says
I love lentils in my salads! And roasted cauliflower is really the only way, adds such great flavor. Not much of a curry fan (although I am bringing myself to create a few for the book for all my curry loving peeps) but the salad looks amazing and so colorful!
Jenn S. says
I used to not be a curry fan either, but just in the last few years, my tastes have totally changed and I can’t get enough! You’ve gotta find a good curry powder though – I really like the one from Trader Joe’s…it’s pretty mild, yet still flavorful. Can’t wait to see your book!!
Amy Katz from Veggies Save The Day says
I love cauliflower! I’m adding this salad to my list of recipes to make.
Jenn S. says
Thanks, Amy! I hope you enjoy it!