24+ Delicious Summer Cauliflower Salad Recipes for Any Occasion

Summer is the perfect time to embrace lighter, refreshing meals, and what better way to do that than with a variety of vibrant, delicious cauliflower salads?

Cauliflower is an incredibly versatile vegetable that can be roasted, steamed, or even eaten raw, making it an ideal base for all kinds of salads.

Whether you’re looking for something creamy and rich, tangy and refreshing, or a salad that’s packed with fresh herbs and crunchy textures, we’ve got you covered.

In this post, we’ve curated 24+ summer cauliflower salad recipes that are perfect for your next BBQ, picnic, or light lunch.

These recipes are designed to bring out the natural flavors of cauliflower while incorporating a wide variety of ingredients like fruits, nuts, herbs, and dressings, making them as satisfying as they are healthy.

From zesty citrus-infused salads to creamy avocado blends, there’s something in this list for everyone.

Whether you’re a fan of Mediterranean flavors, tropical vibes, or hearty combinations, you’ll find plenty of inspiration here for making your summer meals a breeze.

24+ Delicious Summer Cauliflower Salad Recipes for Any Occasion

With over 24+ summer cauliflower salad recipes at your fingertips, you’ll never run out of creative and delicious ideas to keep your meals fresh and exciting.

Whether you enjoy a light side dish or a hearty main course, cauliflower’s versatility allows you to mix and match flavors, textures, and ingredients in so many different ways.

These salads are not only packed with nutrients, but they’re also full of vibrant colors and bold flavors that will impress your guests or provide you with a quick, healthy meal for those hot summer days.

So go ahead and experiment with these recipes, play with different dressings, and enjoy the health benefits of this amazing vegetable.

Grilled Cauliflower & Corn Summer Salad

Charred, smoky flavors meet sweet corn and a zesty lime dressing in this grilled cauliflower salad—perfect for cookouts or as a hearty vegetarian main.

The subtle crunch of red onions, the creaminess of avocado, and the punch of cilantro take this salad to the next level. It’s both satisfying and fresh, with a beautiful mix of textures and summer flavors.

Ingredients:

• 1 medium head cauliflower, cut into florets
• 2 ears of corn, husked
• 1 avocado, diced
• 1/2 small red onion, thinly sliced
• 1/4 cup chopped fresh cilantro
• 2 tbsp olive oil
• Juice of 2 limes
• 1/2 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Preheat a grill or grill pan over medium-high heat. Toss cauliflower florets with 1 tablespoon of olive oil, paprika, salt, and pepper.
2. Grill the cauliflower and corn for 10–12 minutes, turning occasionally until lightly charred and tender.
3. Once grilled, slice the corn off the cob and combine it with cauliflower in a large bowl.
4. Add avocado, red onion, and cilantro.
5. Whisk remaining olive oil and lime juice together and drizzle over the salad. Toss to coat evenly.
6. Serve immediately or chill for 30 minutes for deeper flavor.

This salad is a flavorful showcase of summer’s bounty. The grilled elements add depth, while the fresh herbs and lime make every bite pop.

It’s hearty enough to stand alone or shine as a side dish at any summer event.

Mediterranean Cauliflower Couscous Salad

This light and refreshing cauliflower salad uses finely chopped cauliflower in place of couscous, keeping things low-carb while still delivering a traditional Mediterranean flair.

Bursting with juicy tomatoes, cucumbers, olives, and feta, and dressed with a bright lemon vinaigrette, it’s a perfect picnic or potluck option that holds up beautifully over time.

Ingredients:

• 1 medium head cauliflower
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/3 cup Kalamata olives, sliced
• 1/3 cup crumbled feta cheese
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh mint
• Juice of 1 lemon
• 3 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Cut cauliflower into florets and pulse in a food processor until it resembles couscous or rice.
2. Place cauliflower in a large mixing bowl.
3. Add tomatoes, cucumber, red onion, olives, feta, parsley, and mint.
4. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
5. Pour dressing over salad and mix well.
6. Chill for 15–20 minutes before serving for best flavor.

This cauliflower couscous salad is ideal for hot days when you want something light but flavorful.

The herbs and lemon bring brightness, while the feta and olives add richness and saltiness, creating a wonderfully balanced dish.

Spicy Roasted Cauliflower & Chickpea Salad

Packed with protein and bold spices, this salad pairs roasted cauliflower and crispy chickpeas with a creamy tahini-lime dressing.

It’s hearty enough to be a full meal, and the warming spices contrast deliciously with the refreshing dressing and crisp greens. Ideal for those who love bold, earthy flavors in a healthy summer dish.

Ingredients:

• 1 medium head cauliflower, broken into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 4 cups mixed salad greens
• 1/4 cup tahini
• Juice of 1 lime
• 1 tbsp maple syrup
• 2–3 tbsp water (to thin dressing)

Instructions:

1. Preheat oven to 425°F (220°C).
2. Toss cauliflower and chickpeas with olive oil, cumin, chili powder, garlic powder, salt, and pepper.
3. Spread on a baking sheet and roast for 25–30 minutes, stirring halfway, until golden and crispy.
4. In a bowl, whisk together tahini, lime juice, maple syrup, and water until smooth.
5. Arrange salad greens on a plate, top with roasted cauliflower and chickpeas, then drizzle with dressing.

With a punchy mix of spices and creamy tahini-lime dressing, this salad is bold and satisfying.

The roasted vegetables provide warmth and heartiness, making it a great option for dinner or a more substantial lunch on hot days.

Sweet and Tangy Cauliflower & Apple Slaw

A light and refreshing slaw featuring the crunch of cauliflower and the sweetness of apples, paired with a tangy dressing.

This salad is not only a great side dish for barbecues but also an excellent topping for sandwiches or tacos. The balance of sweet, tangy, and savory flavors will make it a crowd-pleaser.

Ingredients:

• 1 small head cauliflower, cut into small florets
• 2 apples, cored and thinly sliced
• 1/4 cup shredded carrots
• 1/4 cup red cabbage, finely shredded
• 1/4 cup chopped green onions
• 1/3 cup apple cider vinegar
• 2 tbsp honey
• 3 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp Dijon mustard

Instructions:

1. In a large bowl, combine cauliflower florets, apples, carrots, cabbage, and green onions.
2. In a separate bowl, whisk together apple cider vinegar, honey, olive oil, Dijon mustard, salt, and pepper until well combined.
3. Pour the dressing over the cauliflower mixture and toss until evenly coated.
4. Let the salad sit in the fridge for 15–20 minutes to allow the flavors to meld together.
5. Serve chilled as a refreshing side dish.

This sweet and tangy slaw is a perfect combination of fresh, crisp, and zesty flavors.

The apples add a refreshing sweetness, while the cauliflower provides a hearty crunch, making it a perfect addition to any summer meal.

Avocado & Cauliflower Taco Salad

If you’re looking for a healthy yet filling summer salad, this avocado and cauliflower taco salad is your go-to option. With roasted cauliflower, creamy avocado, and a smoky chili-lime dressing, it delivers all the best flavors of tacos in a lighter, nutritious salad form.

This dish is perfect for taco night or a casual get-together.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• Salt and pepper to taste
• 2 ripe avocados, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup crumbled queso fresco (optional)

For the dressing:

• 2 tbsp lime juice
• 2 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Toss cauliflower florets with olive oil, chili powder, cumin, paprika, salt, and pepper. Spread the cauliflower on a baking sheet and roast for 20–25 minutes until golden brown and tender.
3. In a small bowl, whisk together the lime juice, olive oil, smoked paprika, garlic powder, salt, and pepper to make the dressing.
4. Once the cauliflower is roasted, allow it to cool for a few minutes, then combine it with the avocado, tomatoes, red onion, and cilantro in a large mixing bowl.
5. Drizzle the dressing over the salad and toss gently to combine. Top with crumbled queso fresco, if using.

This taco salad offers a wonderful balance of spicy, smoky, and creamy flavors.

The roasted cauliflower is a delicious alternative to traditional taco filling, while the avocado adds richness and freshness. It’s a fantastic way to enjoy taco flavors in a healthier form.

Cauliflower, Pomegranate & Mint Summer Salad

This salad combines the earthiness of cauliflower with the tart sweetness of pomegranate seeds and the fresh bite of mint, creating a refreshing and unique combination.

A honey-lemon dressing ties everything together beautifully, making this a stunning dish for any summer occasion. It’s light, fresh, and perfect for serving alongside grilled meats or as a stand-alone dish.

Ingredients:

• 1 medium head cauliflower, cut into small florets
• 1/2 cup pomegranate seeds
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup slivered almonds, toasted
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Steam the cauliflower florets for 3–4 minutes until just tender but still crisp. Alternatively, you can blanch them in hot water for a minute or so and then cool them in ice water to preserve their crunch.
2. In a large bowl, combine the cauliflower, pomegranate seeds, mint, and slivered almonds.
3. In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper to make the dressing.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Serve immediately or chill for 10–15 minutes for more flavor integration.

This cauliflower salad brings together an interesting blend of textures and flavors.

The sweetness of the pomegranate contrasts beautifully with the crunch of the cauliflower, while the mint provides a cooling and aromatic element. This salad feels light, yet substantial, making it a versatile side for any summer spread.

Roasted Cauliflower & Chickpea Mediterranean Salad

This Mediterranean-inspired cauliflower salad is packed with roasted cauliflower, crispy chickpeas, Kalamata olives, cucumber, and a light lemon-oregano dressing.

It’s full of vibrant flavors and textures, making it a great light meal or side dish for warm weather gatherings.

Ingredients:

• 1 medium head cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1/2 cucumber, diced
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup crumbled feta cheese
• 2 tbsp fresh parsley, chopped

For the dressing:

• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss cauliflower florets and chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them out on a baking sheet and roast for 20–25 minutes, stirring halfway through, until golden brown and tender.
3. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper for the dressing.
4. Once the cauliflower and chickpeas are roasted and slightly cooled, combine them in a large mixing bowl with cucumber, olives, red onion, and feta cheese.
5. Drizzle the dressing over the salad and toss gently to combine.
6. Top with fresh parsley before serving.

This roasted cauliflower and chickpea salad is a delicious blend of savory, tangy, and earthy flavors.

The crispy chickpeas add a delightful crunch, while the creamy feta and zesty dressing provide the perfect balance.

Spicy Mango & Cauliflower Salad

Sweet mango, roasted cauliflower, and a spicy chili-lime dressing come together in this tropical, heat-infused salad.

It’s light, yet full of flavor, with a bit of heat that pairs wonderfully with the natural sweetness of mango. This salad is a great way to celebrate summer’s best produce in a bright, colorful dish.

Ingredients:

• 1 small head cauliflower, cut into florets
• 1 ripe mango, peeled and diced
• 1/4 cup red bell pepper, finely diced
• 1 small red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 fresh jalapeño, deseeded and finely chopped (optional for extra heat)

For the dressing:

• 2 tbsp lime juice
• 1 tbsp olive oil
• 1 tsp honey
• 1/2 tsp chili powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Toss cauliflower florets with olive oil, chili powder, salt, and pepper, and roast for 20–25 minutes until golden brown and tender.
3. In a small bowl, whisk together lime juice, olive oil, honey, chili powder, salt, and pepper to make the dressing.
4. In a large bowl, combine roasted cauliflower, mango, red bell pepper, onion, cilantro, and jalapeño (if using).
5. Drizzle the dressing over the salad and toss gently to combine.
6. Serve immediately or chill for a few minutes before serving for enhanced flavor.

This spicy mango and cauliflower salad is a true summer delight.

The sweetness of the mango perfectly balances the spicy heat from the dressing, creating a refreshing, bold flavor profile that’s perfect for summer meals.

Cauliflower, Tomato & Basil Caprese Salad

A twist on the classic Caprese salad, this version features cauliflower as a base, making it a unique, hearty alternative.

With fresh tomatoes, basil, and a balsamic glaze, this salad feels light yet indulgent and is perfect for a quick summer lunch or as an appetizer.

Ingredients:

• 1 medium cauliflower, cut into small florets
• 2 cups cherry tomatoes, halved
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup balsamic vinegar
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh mozzarella, torn into pieces (optional)

Instructions:

1. Steam or blanch the cauliflower florets until tender but still crisp (about 3–4 minutes). Drain and let them cool.
2. In a large bowl, combine the cooled cauliflower, halved cherry tomatoes, and chopped basil.
3. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
4. Drizzle the balsamic dressing over the cauliflower mixture and toss gently to combine.
5. If using, add fresh mozzarella pieces and toss again.
6. Serve immediately or chill for 10–15 minutes before serving for more flavor.

This cauliflower Caprese salad is a lighter version of the beloved classic, but with all the familiar flavors.

The balsamic glaze adds a tangy sweetness that complements the creamy mozzarella and fresh basil, making it a refreshing summer treat.

Cauliflower, Cucumber & Dill Salad

This cool and refreshing cauliflower salad is perfect for hot summer days.

The crisp cucumber and fragrant dill are complemented by the light, creamy yogurt dressing, making this dish a vibrant and healthy side dish or light lunch. The tangy flavors combined with the crunch of the cauliflower make it a satisfying, yet light choice.

Ingredients:

• 1 small head cauliflower, cut into florets
• 1 cucumber, diced
• 1/4 cup fresh dill, chopped
• 1/4 red onion, thinly sliced
• 1/2 cup plain Greek yogurt
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Steam or blanch the cauliflower florets until just tender but still crisp, about 3–4 minutes. Drain and cool.
2. In a large bowl, combine the cooled cauliflower, cucumber, dill, and red onion.
3. In a small bowl, mix together Greek yogurt, olive oil, lemon juice, salt, and pepper to make the dressing.
4. Pour the dressing over the cauliflower mixture and toss to combine.
5. Chill for 10–15 minutes in the refrigerator before serving to allow the flavors to meld.

This cauliflower, cucumber, and dill salad is refreshing, light, and full of flavor.

The cool, creamy yogurt dressing brings everything together, while the dill adds a fragrant, herby note perfect for summer.

Cauliflower & Roasted Beet Salad with Citrus Dressing

The earthy sweetness of roasted beets pairs beautifully with the light, roasted cauliflower in this vibrant and colorful salad.

The citrus dressing adds a fresh zing, making this salad a perfect option for both light meals or as a beautiful side dish to impress your guests.

Ingredients:

• 1 medium head cauliflower, cut into florets
• 2 medium beets, peeled and cut into cubes
• 2 tbsp olive oil
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 1 orange, peeled and segmented
• 1/4 cup crumbled goat cheese
• 2 tbsp fresh parsley, chopped

For the dressing:

• Juice of 1 lemon
• 3 tbsp olive oil
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cauliflower florets and beet cubes with olive oil, cumin, salt, and pepper. Spread them on a baking sheet and roast for 25–30 minutes, or until tender and slightly caramelized.
3. While the vegetables roast, prepare the dressing by whisking together lemon juice, olive oil, honey, salt, and pepper in a small bowl.
4. Once the cauliflower and beets are roasted, allow them to cool for a few minutes.
5. In a large bowl, combine the roasted cauliflower, beets, orange segments, goat cheese, and parsley.
6. Drizzle the citrus dressing over the salad and toss gently to combine.

This cauliflower and roasted beet salad is a beautifully earthy and vibrant dish, with the sweetness of the beets and the citrus dressing making it a refreshing summer option.

The goat cheese adds a creamy richness that balances the flavors beautifully.

Asian-Inspired Cauliflower & Carrot Salad

Packed with crunchy vegetables, this Asian-inspired cauliflower salad features a tangy sesame-soy dressing, making it a perfect side for grilled meats or an Asian-inspired main dish.

The combination of cauliflower, carrots, and the umami-rich dressing creates a dish that’s as refreshing as it is bold in flavor.

Ingredients:

• 1 medium head cauliflower, cut into florets
• 2 medium carrots, julienned or grated
• 1/4 cup green onions, sliced
• 1/4 cup sesame seeds
• 1/4 cup cilantro, chopped

For the dressing:

• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp honey
• 1 tsp grated fresh ginger
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Steam or blanch the cauliflower florets for 2–3 minutes, just until tender but still crisp. Drain and cool.
2. In a large bowl, combine the cauliflower, carrots, green onions, and sesame seeds.
3. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, garlic powder, salt, and pepper to make the dressing.
4. Pour the dressing over the cauliflower mixture and toss until everything is well-coated.
5. Garnish with fresh cilantro before serving.

This Asian-inspired cauliflower and carrot salad brings fresh flavors with a satisfying crunch.

The sesame-soy dressing offers the perfect balance of savory, tangy, and sweet flavors, making it a refreshing addition to any meal.

Cauliflower, Sweet Potato & Kale Salad

This nutrient-packed salad combines the earthy flavors of roasted cauliflower and sweet potatoes with the rich texture of kale.

Tossed with a simple lemon-tahini dressing, it’s a hearty and healthy salad perfect for both a satisfying side dish or a main course on a warm summer day.

Ingredients:

• 1 medium head cauliflower, cut into florets
• 2 medium sweet potatoes, peeled and cut into cubes
• 1 bunch kale, stems removed and chopped
• 1/4 cup olive oil
• 1 tsp ground cumin
• Salt and pepper to taste
• 1/4 cup pumpkin seeds (optional)

For the dressing:

• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp maple syrup
• 2 tbsp water (or more, to thin)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss cauliflower florets and sweet potato cubes with olive oil, cumin, salt, and pepper. Spread them on a baking sheet in a single layer and roast for 25–30 minutes, or until golden and tender.
3. While the vegetables roast, massage the chopped kale with a little olive oil and a pinch of salt to soften it. Set aside.
4. In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, salt, and pepper. Add water as needed to reach your desired dressing consistency.
5. Once the roasted vegetables are done, let them cool slightly before adding them to the kale.
6. Drizzle the tahini dressing over the salad and toss gently to combine. Top with pumpkin seeds if desired for a crunchy finish.

This salad is both hearty and wholesome, offering a delightful combination of sweet, savory, and nutty flavors.

The creamy tahini dressing elevates the roasted cauliflower and sweet potatoes, while the kale adds freshness and texture. It’s perfect for a summer lunch or dinner.

Cauliflower & Avocado Salad with Lemon-Cilantro Dressing

This simple yet refreshing cauliflower and avocado salad is full of healthy fats, crunch, and zesty flavors.

The creamy avocado pairs perfectly with the cauliflower, and the lemon-cilantro dressing adds a fresh kick. This salad is light yet satisfying and can be served as a side or a light main dish.

Ingredients:

• 1 medium head cauliflower, cut into florets
• 2 ripe avocados, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1/2 cup cherry tomatoes, halved
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

For the dressing:

• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp honey
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Steam or blanch cauliflower florets for 3–4 minutes until just tender but still crisp. Drain and let cool.
2. In a large mixing bowl, combine the cauliflower, avocado, red onion, cilantro, and cherry tomatoes.
3. In a small bowl, whisk together the olive oil, lemon juice, honey, cilantro, salt, and pepper to make the dressing.
4. Pour the dressing over the salad and toss gently to coat all the ingredients.
5. Serve immediately for a fresh and vibrant salad, or chill for 10–15 minutes for a deeper flavor.

This cauliflower and avocado salad is a fantastic blend of creamy, crunchy, and fresh flavors.

The tangy lemon-cilantro dressing brings everything together in a refreshing, healthy way. It’s perfect for a light summer meal or as a side dish for a BBQ or picnic.

Cauliflower & Pesto Salad with Roasted Almonds

If you love pesto, this cauliflower salad is for you! Roasted cauliflower florets are tossed in a rich basil pesto dressing and topped with roasted almonds for crunch.

It’s a unique, savory salad that’s full of flavor and texture, perfect for summer gatherings or a cozy dinner.

Ingredients:

• 1 medium head cauliflower, cut into florets
• 1/4 cup roasted almonds, roughly chopped
• 1/4 cup grated Parmesan cheese (optional)

For the pesto dressing:

• 1/2 cup fresh basil leaves
• 1/4 cup pine nuts
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 garlic clove, minced
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss cauliflower florets with a little olive oil, salt, and pepper, and spread them out on a baking sheet. Roast for 20–25 minutes, until golden and tender.
3. While the cauliflower roasts, prepare the pesto dressing by combining basil, pine nuts, Parmesan cheese, olive oil, garlic, lemon juice, salt, and pepper in a food processor or blender. Pulse until smooth.
4. Once the cauliflower is roasted and cooled slightly, toss it in the pesto dressing until evenly coated.
5. Top with chopped roasted almonds and a sprinkle of Parmesan cheese if desired.
6. Serve immediately for a vibrant, savory salad, or let it sit for 10–15 minutes for the flavors to meld.

This pesto cauliflower salad is full of flavor with its fragrant basil pesto and crunchy almond topping.

The roasted cauliflower gives it a delicious depth, while the pesto adds a rich, herby bite. It’s a fantastic addition to any summer meal, perfect for those who love bold, savory flavors.

Cauliflower, Chickpea & Tahini Lemon Salad

This simple yet delicious cauliflower salad combines roasted cauliflower, crispy chickpeas, and a tangy tahini-lemon dressing.

It’s both light and filling, with plenty of protein from the chickpeas, making it a perfect summer dish that’s both healthy and satisfying.

Ingredients:

• 1 medium head cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp ground cumin
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped

For the tahini-lemon dressing:

• 3 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp maple syrup (or honey)
• 2 tbsp warm water (to thin)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss cauliflower florets and chickpeas with olive oil, cumin, salt, and pepper. Spread them out on a baking sheet in a single layer and roast for 20–25 minutes, or until both the cauliflower is golden and the chickpeas are crispy.
3. While the vegetables roast, whisk together tahini, lemon juice, olive oil, maple syrup, warm water, salt, and pepper in a bowl to make the dressing. Adjust the amount of water to reach your desired consistency.
4. Once the cauliflower and chickpeas are roasted, let them cool slightly before tossing them together in a large bowl with fresh parsley.
5. Drizzle the tahini-lemon dressing over the salad and toss gently to combine.

This cauliflower, chickpea, and tahini lemon salad has a beautiful balance of flavors — the roasted cauliflower and crispy chickpeas are complemented by the creamy, tangy tahini-lemon dressing.

It’s a nutrient-packed salad that works great as a light main dish or side.

Grilled Cauliflower & Corn Salad with Avocado

This grilled cauliflower and corn salad brings smoky, charred flavors to your summer table.

The addition of fresh avocado and a zesty lime dressing makes it incredibly refreshing and perfect for warm-weather meals. It’s an excellent side dish for any BBQ or grilled meats.

Ingredients:

• 1 medium head cauliflower, cut into thick steaks
• 2 ears of corn, husked
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 ripe avocados, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped

For the lime dressing:

• 2 tbsp lime juice
• 2 tbsp olive oil
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Preheat your grill to medium-high heat.
2. Brush cauliflower steaks and corn with olive oil and season with salt and pepper.
3. Grill the cauliflower steaks for 4–5 minutes per side, until tender and charred. Grill the corn for about 10–12 minutes, turning occasionally, until it’s evenly charred.
4. Once grilled, cut the corn kernels off the cob and cut the cauliflower steaks into smaller pieces.
5. In a large bowl, combine the grilled cauliflower, corn, diced avocado, red onion, and cilantro.
6. In a small bowl, whisk together lime juice, olive oil, honey, salt, and pepper to make the dressing.
7. Drizzle the dressing over the salad and toss gently to combine.

This grilled cauliflower and corn salad is smoky, sweet, and fresh, with the creamy avocado adding richness.

The lime dressing brings a refreshing zing, making it a delightful summer salad.

Cauliflower & Orange Salad with Honey-Dijon Vinaigrette

This cauliflower and orange salad combines the crunch of cauliflower with the sweet, juicy burst of oranges.

The tangy honey-Dijon vinaigrette ties everything together, creating a vibrant and refreshing dish that works perfectly for a light lunch or as a side at any summer gathering.

Ingredients:

• 1 small head cauliflower, cut into florets
• 2 large oranges, peeled and segmented
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh mint, chopped
• 1/4 cup roasted sunflower seeds (optional)

For the honey-Dijon vinaigrette:

• 1 tbsp Dijon mustard
• 1 tbsp honey
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• Salt and pepper to taste

Instructions:

1. Steam or blanch the cauliflower florets for about 3–4 minutes until just tender but still crisp. Drain and cool.
2. In a large bowl, combine the cooled cauliflower florets, orange segments, red onion, and fresh mint.
3. In a small bowl, whisk together Dijon mustard, honey, olive oil, red wine vinegar, salt, and pepper to make the vinaigrette.
4. Drizzle the vinaigrette over the salad and toss gently to coat everything.
5. Top with roasted sunflower seeds for added crunch (optional).

This cauliflower and orange salad is a unique combination of sweet, tangy, and refreshing flavors.

The honey-Dijon vinaigrette brings a nice balance of sweetness and acidity, making it an excellent addition to any summer meal.

Cauliflower & Spinach Salad with Garlic-Lemon Dressing

This Cauliflower and Spinach Salad is packed with nutrients from the fresh spinach and the earthy cauliflower.

The garlic-lemon dressing adds a zesty and bold flavor, perfect for a light yet satisfying summer salad.

Ingredients:

• 1 medium head cauliflower, cut into florets
• 4 cups fresh spinach leaves
• 1/4 cup red onion, thinly sliced
• 1/4 cup pine nuts, toasted
• 1/4 cup Parmesan cheese, grated (optional)

For the garlic-lemon dressing:

• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 garlic clove, minced
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Steam or blanch the cauliflower florets for about 3–4 minutes until they are just tender but still crisp. Drain and allow to cool.
2. In a large bowl, combine the cooled cauliflower, fresh spinach, red onion, and toasted pine nuts.
3. In a small bowl, whisk together olive oil, lemon juice, garlic, Dijon mustard, salt, and pepper to make the dressing.
4. Drizzle the garlic-lemon dressing over the salad and toss gently to combine.
5. If using, sprinkle with grated Parmesan cheese before serving.

This Cauliflower & Spinach Salad is refreshing and light, with the garlic-lemon dressing providing a perfect balance of tangy and savory flavors.

The toasted pine nuts add a delightful crunch to every bite.

Cauliflower & Apple Salad with Maple Vinaigrette

This unique cauliflower salad features the sweet crunch of apples paired with roasted cauliflower and a tangy maple vinaigrette.

It’s a wonderful blend of savory and sweet, offering a refreshing contrast that makes it ideal for summer meals or picnics.

Ingredients:

• 1 medium head cauliflower, cut into florets
• 2 crisp apples (such as Honeycrisp or Gala), cored and thinly sliced
• 1/4 cup walnuts, roughly chopped
• 1/4 cup fresh parsley, chopped

For the maple vinaigrette:

• 2 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 1 tbsp Dijon mustard
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cauliflower florets with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 20–25 minutes, or until golden and tender.
3. In a large bowl, combine the roasted cauliflower, apple slices, chopped walnuts, and fresh parsley.
4. In a small bowl, whisk together apple cider vinegar, maple syrup, Dijon mustard, olive oil, salt, and pepper to make the vinaigrette.
5. Drizzle the maple vinaigrette over the salad and toss gently to combine.

This Cauliflower & Apple Salad with Maple Vinaigrette is a delightful mix of sweetness from the apples and maple syrup, paired with the savory roasted cauliflower and the crunch of walnuts.

It’s a unique and refreshing salad for summer.

Cauliflower & Broccoli Salad with Creamy Ranch Dressing

This hearty salad combines two classic vegetables, cauliflower and broccoli, in a creamy ranch dressing that’s perfect for summer BBQs or picnics.

With a little bit of crunch from the veggies and a creamy texture from the dressing, this salad is a crowd-pleaser.

Ingredients:

• 1 small head cauliflower, cut into florets
• 1 small head broccoli, cut into florets
• 1/2 cup shredded cheddar cheese
• 1/4 cup sunflower seeds or pepitas
• 1/4 cup red onion, finely chopped

For the creamy ranch dressing:

• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 tbsp lemon juice
• 1 tsp dried dill
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Steam or blanch the cauliflower and broccoli florets until they are just tender but still crisp, about 3–4 minutes. Drain and allow to cool.
2. In a large bowl, combine the cooled cauliflower, broccoli, shredded cheddar cheese, sunflower seeds, and red onion.
3. In a small bowl, whisk together sour cream, mayonnaise, lemon juice, dried dill, garlic powder, salt, and pepper to make the creamy ranch dressing.
4. Pour the dressing over the salad and toss gently to coat.
5. Serve immediately, or chill in the fridge for 30 minutes to allow the flavors to meld.

This Cauliflower & Broccoli Salad with Creamy Ranch Dressing is a classic, comforting salad with all the creamy goodness of ranch dressing and the freshness of the vegetables.

It’s perfect for any summer gathering or as a delicious side dish.

Cauliflower & Mango Salad with Coconut Dressing

This tropical-inspired cauliflower and mango salad is the perfect dish for a sunny summer day.

The sweetness of the mango pairs beautifully with the crunchy cauliflower, and the coconut dressing brings a creamy, exotic touch. It’s a light, vibrant salad that works well as a side or light lunch.

Ingredients:

• 1 medium head cauliflower, cut into florets
• 2 ripe mangoes, peeled and diced
• 1/4 cup red bell pepper, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup shredded coconut (unsweetened)

For the coconut dressing:

• 1/4 cup coconut milk (full-fat or light)
• 2 tbsp lime juice
• 1 tbsp honey (optional)
• 1 tsp ground ginger
• Salt and pepper to taste

Instructions:

1. Steam or blanch the cauliflower florets for 3–4 minutes until just tender but still crisp. Drain and cool.
2. In a large mixing bowl, combine the cooled cauliflower, diced mango, chopped red bell pepper, and cilantro.
3. In a small bowl, whisk together the coconut milk, lime juice, honey, ginger, salt, and pepper to make the dressing.
4. Drizzle the coconut dressing over the salad and toss gently to combine.
5. Sprinkle shredded coconut on top for added texture and flavor.

This Cauliflower & Mango Salad with Coconut Dressing is refreshing and tropical, with a perfect balance of sweetness from the mango and the creamy richness of the coconut dressing.

The crunchy cauliflower provides a satisfying base for all these fresh ingredients.

Cauliflower & Cherry Tomato Salad with Basil Vinaigrette

This simple yet flavorful cauliflower and cherry tomato salad is perfect for a quick and light summer meal.

The fresh, juicy tomatoes pair wonderfully with the crunchy cauliflower, and the basil vinaigrette adds a vibrant herby kick. It’s an easy salad that’s packed with color and flavor.

Ingredients:

• 1 small head cauliflower, cut into florets
• 1 pint cherry tomatoes, halved
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup pine nuts, toasted (optional)
• 1/4 cup feta cheese, crumbled (optional)

For the basil vinaigrette:

• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Steam or blanch the cauliflower florets for 3–4 minutes until just tender but still crisp. Drain and cool.
2. In a large bowl, combine the cooled cauliflower, halved cherry tomatoes, and fresh basil.
3. In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, salt, and pepper to make the basil vinaigrette.
4. Drizzle the vinaigrette over the salad and toss gently to coat the vegetables.
5. Top with toasted pine nuts and crumbled feta cheese for added flavor (optional).

This Cauliflower & Cherry Tomato Salad with Basil Vinaigrette is a bright and fresh dish with vibrant colors and herby flavors.

The combination of cauliflower and sweet tomatoes with the basil vinaigrette makes it a refreshing choice for any summer meal.

Cauliflower & Roasted Pepper Salad with Pomegranate Seeds

This roasted cauliflower and bell pepper salad brings a smoky depth of flavor with a burst of sweetness from the pomegranate seeds.

It’s a beautiful and colorful dish that pairs well with grilled meats or as a stand-alone meal.

Ingredients:

• 1 medium head cauliflower, cut into florets
• 2 large bell peppers (red, yellow, or orange), cut into strips
• 1/4 cup pomegranate seeds
• 1/4 cup fresh parsley, chopped
• 1 tbsp olive oil
• Salt and pepper to taste

For the dressing:

• 2 tbsp balsamic vinegar
• 2 tbsp olive oil
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cauliflower florets and bell pepper strips with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20–25 minutes, or until tender and slightly charred.
3. While the vegetables roast, prepare the dressing by whisking together balsamic vinegar, olive oil, honey, salt, and pepper in a small bowl.
4. Once the cauliflower and peppers are roasted and cooled slightly, combine them in a large bowl with fresh parsley and pomegranate seeds.
5. Drizzle the dressing over the salad and toss gently to combine.

This Cauliflower & Roasted Pepper Salad with Pomegranate Seeds has a wonderful balance of smoky roasted veggies, sweet and tart pomegranate, and a tangy balsamic dressing.

It’s perfect for a special occasion or a vibrant summer meal.