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!
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.
After roasting the veggies until tender with crispy edges, we season with lemon zest and juice for brightness and maple syrup for sweetness.
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!
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
- Creamy Vegan Cauliflower Gratin (GF)
- General Tso’s Cauliflower
- Vegan Garlic Mashed Cauliflower
- Creamy Roasted Cauliflower Soup
- Curried Cauliflower Rice with Lentils & Crispy Shallot (Mujadara-Inspired)
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!
Vibrant Roasted Cauliflower Salad (Middle Eastern-Inspired)
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
*Loosely adapted from Ottolenghi’s Cauliflower, Pomegranate, and Pistachio Salad.
*Nutrition information is a rough estimate.
Ayla says
This was SO good! It was nice to discover a new ingredient (pomegranate molasses) – I’ll definitely be making this again!
We’re so glad you enjoyed it, Ayla! Thanks so much for the lovely review. xo
Claire Moore says
I made this salad tonight and it was SO delicious! I used flaked almonds instead of pistachios which worked well. I will definitely make it again and again. Thank you for sharing.
We’re so glad you enjoyed it, Claire! Thank you for the lovely review and for sharing your modification! xoxo
Jo Anna says
This was so good…and so simple to make. The flavors all worked very well together. I can see this going into the regular rotation.
I found a recipe for pomegranate molasses. It was really easy to make, though it took a little over an hour. I didn’t have to stand at the stove though. And it was much less expensive.
I served it with some crispy rice. It was a great combo.
That combo does sound delicious, Jo Anna! We’re so glad you enjoyed it. Thank you for the lovely review! xo
Becky Bradley says
This is easy to make and tasty. I served with a side a farro, which worked well. I’m not the biggest fan of sweet foods, so the next time I’m planning to cut the maple syrup and pomegranate molasses in half. Definitely, worth putting this one in rotation.
Thanks for sharing your experience, Becky! So glad you enjoyed!
Robin says
This salad was delicious and so colorful! Even though there are several components, I didn’t find it overly complicated nor too many steps. I also used this to finish up a few things in my fridge/pantry, so I added a bit of chopped cilantro, some green onions, and also a roasted sweet potato. I think that the sweet potato added a similar quality that the pomegranate molasses would provide (I didn’t have pomegranate molasses so I left it out). So easily modifiable! The maple syrup with lemon juice is just perfect as a simple dressing. I can see this being a winter staple, and next time I might try it on a bed of farro.
Your modifications/additions sound AMAZING, Robin! Thank you so much for sharing! xo
Sarah Breau says
I would like to make this into a main dish by serving it over a bed of grains. What would you recommend?
That sounds delish! Maybe quinoa or millet?
Sarah Breau says
Thanks! :-)
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.
We’re so glad you enjoyed it so much, Sarah! Thank you for the lovely review and for sharing your creative modification! xo
Jounayet Rahman says
Health & testy.
Lisa says
My husband HATES cauliflower. I said”taste this” He did. He loved it. It’s very tasty.
We’re so glad you both enjoyed it, Lisa! Thanks so much for sharing! xo
Ali says
Any suggestions if I can’t find pomegranate molasses in a store nearby?
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!
Deanne says
Is there any substitutions you would recommend for pomegranate molasses? I have never seen it in my area.
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!
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?
Hi Brett, we suggest trying walnuts, almonds, or hazelnuts! We hope you enjoy!