Vibrant Roasted Cauliflower Salad (Middle Eastern-Inspired)

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Platter of roasted cauliflower salad with pistachios, parsley, and roasted red onion

Into making veggies delicious and exciting? This roasted cauliflower salad does just that! Flavors and textures abound with smoky + zesty spices, sweet roasted red onions, crunchy pistachios, and tart pomegranate molasses.

It’s a show-stopping side inspired by Ottolenghi. Perfect for the holiday table, but also easy enough to throw together on a weeknight. Just 30 minutes required. Let us show you how it’s done!

Pistachios, pomegranate molasses, olive oil, maple syrup, salt, lemon, cumin, cardamom, red onion, parsley, and cauliflower

This VIBRANT cauliflower salad begins with roasting cauliflower with red onion for sweetness and olive oil for richness. While salt adds flavor, ground cumin and cardamom bring a Middle Eastern-inspired flair.

Using a spoon to add olive oil to a baking sheet of cauliflower florets, red onion, and spices

After roasting the veggies until tender with crispy edges, we season with lemon zest and juice for brightness and maple syrup for sweetness.

Squeezing lemon juice over roasted cauliflower and red onion

Final garnishes include parsley for freshness, pistachios for crunch, and a drizzle of pomegranate molasses for a tart finish that brings it all together. Look at that beauty!

Pistachios and lemon slices next to a platter of our roasted cauliflower salad recipe

We hope you LOVE this roasted cauliflower salad. It’s:

Caramelized
Tart-sweet
Crunchy
Herby
Zesty
& SO vibrant!

Serve as a holiday side, or pair with our Easy Muhammara Dip and Vegan Lentil Fesenjān for a Middle Eastern-inspired feast. And for dessert? Tahini Cookies! Yum. Can we come over?

More Flavorful Cauliflower Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Bite of roasted cauliflower salad on a fork

Vibrant Roasted Cauliflower Salad (Middle Eastern-Inspired)

Vibrant roasted cauliflower salad with parsley, pistachios, and Middle Eastern-inspired spices. A gorgeous, nourishing side for the holidays and beyond. Just 30 minutes required!
Author Minimalist Baker
Print
Close up shot of our roasted cauliflower salad with Middle Eastern inspiration
5 from 3 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 (~1 cup servings)
Course Side
Cuisine Gluten-Free, Middle Eastern-Inspired, Vegan
Freezer Friendly No
Does it keep? 2-3 Days

Ingredients

  • 1 large head cauliflower, cut into bite-sized florets (1 large head cauliflower yields ~5-6 cups or 500-600 g)
  • 1 medium red onion, sliced into 1/4-inch wedges (1 medium onion yields ~2 cups or 230 g)
  • 1 ½ Tbsp olive oil
  • 1 tsp ground cumin
  • 1/2 tsp ground cardamom
  • 1 tsp sea salt
  • 2 tsp lemon zest (1 small lemon yields ~2 tsp zest)
  • 2 Tbsp lemon juice (1 small lemon yields ~2 Tbsp juice)
  • 1-2 tsp maple syrup

FOR GARNISH

  • 1/4 cup chopped fresh parsley
  • 1/2 cup roasted pistachios, chopped (we used salted)
  • 1 Tbsp pomegranate molasses (we used Just Date brand)

Instructions

  • Preheat the oven to 425 degrees F (218 C).
  • On a large baking sheet, toss the cauliflower florets and onion wedges with the olive oil, cumin, cardamom, and salt. Spread into an even layer. Roast for 20-25 minutes, until the cauliflower is starting to get crispy on the edges.
  • Remove from the oven and transfer to a serving platter. Add the lemon zest, lemon juice, and maple syrup (starting with the lesser amount) and toss to coat. Taste and adjust, as needed, adding more maple syrup for sweetness or salt to taste.
  • Garnish with fresh parsley, chopped pistachios, and a drizzle of pomegranate molasses.
  • Best when fresh. Leftover salad will keep stored in a sealed container in the refrigerator for 2-3 days. Not freezer friendly.

Video

Notes

*We also tested with dill, cilantro, and mint, which all work, but we found parsley to be a more complementary flavor. We preferred cilantro over dill or mint.
*Loosely adapted from Ottolenghi’s Cauliflower, Pomegranate, and Pistachio Salad.
*Nutrition information is a rough estimate.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 218 Carbohydrates: 20.9 g Protein: 6.9 g Fat: 13.7 g Saturated Fat: 1.9 g Polyunsaturated Fat: 2.9 g Monounsaturated Fat: 8.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 701 mg Potassium: 670 mg Fiber: 5.5 g Sugar: 9.2 g Vitamin A: 223 IU Vitamin C: 72 mg Calcium: 78 mg Iron: 2.1 mg

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  1. Sarah Paik says

    I made this last night and it was one of the best salads I’ve ever had! I didn’t have pom syrup so I just used a big spoonful of strawberry jam and it was perfect. Next time I’ll make this with beets for a firmer texture than cauliflower. My new go-to.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it so much, Sarah! Thank you for the lovely review and for sharing your creative modification! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ali, you can make pomegranate molasses using pomegranate juice (see this recipe). Otherwise, we’d recommend balsamic vinegar for a similar sweet/tart taste, but haven’t tested it ourselves. Let us know if you do!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Deanne, you can make pomegranate molasses using pomegranate juice (see this recipe). Otherwise, we’d recommend balsamic vinegar for a similar sweet/tart taste, but haven’t tested it ourselves. Let us know if you do!

  2. Brett says

    This looks delicious, and I’d love to make it this weekend! There’s one ingredient that I don’t love though. I have never been a fan of pistachios. Do you recommend an alternative?