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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
- Roasted Cauliflower Steaks
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!
Notes
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Emily Kyle says
I love that you call yourself the cauliflower queen, a title well deserved! I can’t wait to try grapes in an all new way with this dish!
Jenn S. says
HaHa! Actually, someone else called me that before and I ran with it! 🙂 Thanks, Emily!
Cadry says
This sounds wonderful, Jenn! I like that you added some lentils to the dish for satiety, and grapes too for added sweetness. A perfect balance!
Jenn S. says
Thanks, Cadry! It’s definitely filling! And flavorful!
Jenn S. says
Thank you, Michelle!
Sarah says
Love cauliflower, especially roasted with turmeric, and this fresh and flavorful salad is my kind of salad. I can’t wait to give this a try!
Jenn S. says
Thanks, Sarah. I hope you love it!
Mel says
I love this recipe! Cauliflower is a favourite of mine too and the flavours you have going on here sound so good. Those juicy sweet grapes are a wonderful addition. Loving your pics too!
Jenn S. says
Thanks, Mel! I was a little worried about the photos because it’s such a yellow dish, but I thought they turned out well too!
Jessica says
This looks amazing! Totally my kind of side dish. can’t wait to try it!
Jenn S. says
Thanks, Jessica!
Taylor Kiser says
Love all the flavors and textures going on in this roasted cauliflower salad! This will be a great side dish for summer potlucks!
Jenn S. says
Definitely perfect for potlucks! Thank you!
Lindsay Cotter says
Cauliflower is so versatile! I love it roasted and will definitely have to try it in this roasted cauliflower salad! Love the burst of sweetness from the grapes!
Jenn S. says
Thanks, Lindsay! It’s super versatile!
Sandra Laflamme says
What a bright beautiful recipe. I would love serving this at a dinner party!
Jenn S. says
Thank you! Perfect for entertaining!
Mary says
I made this for supper tonight it was so EASY and YUMMY!!! I doubled the sauce as I am a “saucy” kinda girl. We ate every morsel!!! Will make it again. THANKS
Jenn S. says
Hi, Mary. I’m so happy to hear that you loved it! Double the sauce is never a bad idea! 🙂 Thank you so much for taking the time to stop by and for your wonderful feedback. Have a great week!
Dianne says
This salad has so many of my favorites in one recipe! I love the addition of grapes.
Jenn S. says
Thanks, Diane! They add a really nice contrast.
Sonali- The Foodie Physician says
Roasted cauliflower is the best! I’m loving the flavors and textures in this salad! Yum!
Jenn S. says
Thank you! It’s definitely one of my faves!
Becky Striepe says
Oh wow, this looks amazing! I love the mix of sweet and savory ingredients. My kind of salad!
Jenn S. says
Thank you, Becky!
amanda -runtothefinish says
I literally want this right now, yes for breakfast! It just sounds warm and filling and delicious!
Jenn S. says
I actually did eat it for breakfast one day. It was perfect even straight from the fridge. Thanks, Amanda!
Laura says
I would totally toss the grapes in with the cauliflower and roast them up too! Roasted grapes are my FAVE!
Jenn S. says
I actually thought about that, but I wanted the contrast of the cool fresh juicy grapes. I’m sure delicious either way! Thanks, Laura!