Roasted Cauliflower & Spinach Salad
A flavorful, nutrient-packed salad featuring roasted cauliflower, tender spinach, and hearty chickpeas tossed in a tangy mustard dressing. It’s fiber-rich, protein-loaded, and full of Mediterranean-inspired flavors. Perfect served warm or at room temperature for a quick, satisfying, and healthy meal.
Equipment
- 1 large baking sheet (for roasting)
- Parchment paper or foil (for lining the pan)
- 1 large mixing bowl
- 1 small saucepan (for warming the dressing)
- 1 whisk or spoon (for mixing the dressing)
- Measuring Spoons and Cups
- 1 spatula or tongs (for tossing vegetables)
Ingredients
- 1 large head cauliflower trimmed and cut into bite-sized florets
- 4 tablespoons extra-virgin olive oil divided
- ½ teaspoon salt plus more to taste
- ¼ teaspoon ground black pepper
- ⅛ teaspoon crushed red pepper flakes
- 1 tablespoon white wine vinegar
- ½ teaspoon mustard seeds
- 1 tablespoon Dijon mustard
- ¼ cup fresh Italian parsley finely chopped
- 1 15-ounce can chickpeas, rinsed and drained
- 6 ounces baby spinach leaves
- ¼ cup Kalamata olives chopped
Instructions
- Prepare the Oven and Baking Sheet: Begin by preheating your oven to 400°F (200°C) so it’s hot and ready for roasting. While the oven heats, line a large baking sheet with parchment paper or aluminum foil to make cleanup easy and prevent the cauliflower from sticking. If you prefer crispier florets, you can lightly brush or spray the parchment with olive oil. Set the prepared sheet aside while you work on the vegetables.
- Trim and Cut the Cauliflower: Remove any tough outer leaves from the cauliflower head and trim off the thick base stem. Cut or break the cauliflower into even, bite-sized florets—this ensures that all pieces roast evenly and achieve that perfect golden-brown texture. Try to keep them roughly the same size so none overcook or stay underdone. Place all the florets into a large mixing bowl.
- Season the Cauliflower Florets: Drizzle 1 tablespoon of olive oil over the cauliflower florets. Sprinkle with ½ teaspoon of salt and ¼ teaspoon of black pepper. Using your hands or a spatula, toss the florets thoroughly until they’re evenly coated with oil and seasoning. Every piece should have a light sheen of oil to help it roast beautifully and develop those irresistible crispy, caramelized edges in the oven.
- Roast the Cauliflower to Perfection: Spread the seasoned florets evenly across the prepared baking sheet in a single layer, leaving a little space between each piece for even air circulation. Place the sheet in the preheated oven and roast the cauliflower for about 35 minutes, or until it turns golden brown with slightly crisp edges. About halfway through the roasting time, open the oven and toss or flip the florets using a spatula to ensure they brown evenly on all sides. The result should be tender inside and lightly crisped on the outside, giving the salad a wonderful texture contrast.
- Warm the Dressing Base: While the cauliflower roasts, prepare the flavorful dressing. Place a small saucepan over low heat and pour in 1 tablespoon of white wine vinegar along with ½ teaspoon of mustard seeds. Gently heat this mixture for about 5 minutes, allowing the mustard seeds to infuse the vinegar and release their subtle aroma. The gentle heating step is crucial—it softens the sharpness of the vinegar and brings out a mellow depth of flavor that will complement the roasted vegetables beautifully.
- Build the Tangy Mustard Dressing: Once the mustard seeds have warmed and slightly popped, whisk in 1 tablespoon of Dijon mustard, ⅛ teaspoon of crushed red pepper flakes, and the remaining 3 tablespoons of olive oil. Stir steadily until the dressing emulsifies into a smooth, glossy mixture. Finally, mix in ¼ cup of chopped Italian parsley to add a fresh, herbal note. Keep the dressing warm on the lowest heat setting so it’s ready to blend seamlessly with the hot roasted cauliflower later.
- Prepare the Salad Base: In a large serving bowl, combine the rinsed and drained chickpeas, fresh baby spinach, and chopped Kalamata olives. The chickpeas add hearty protein and texture, while the spinach provides a tender green base that will slightly wilt when it meets the warm ingredients. The olives contribute a tangy, briny contrast that enhances the Mediterranean-inspired flavor profile of this salad.
- Combine Warm Ingredients: Once the cauliflower has finished roasting, immediately transfer it—while still hot—into the bowl with the chickpeas, spinach, and olives. The residual heat from the roasted cauliflower will gently wilt the spinach leaves, creating a perfect warm salad texture. Pour the warm mustard dressing over the mixture, ensuring all ingredients are lightly coated. Use tongs or two large spoons to toss everything together until well combined.
- Adjust the Seasoning: Taste your salad while it’s still warm and adjust the seasoning to your preference. You may want to add an extra pinch of salt or black pepper for balance, or a drizzle of olive oil if you prefer a richer mouthfeel. The key is to ensure every bite offers a balance of savory, tangy, and slightly spicy notes.
- Serve and Enjoy: Serve your roasted cauliflower salad warm or let it rest to reach room temperature. The flavors meld beautifully as it sits, making it an excellent choice for both freshly served meals and make-ahead lunches. Garnish with an extra sprinkle of chopped parsley or a few more olives for presentation. Pair it with crusty bread, grilled tofu, or lean protein for a complete, wholesome meal.
Notes
- Use fresh cauliflower for best texture and flavor—frozen florets tend to release excess moisture and may not brown properly.
- Uniformly cut florets ensure even roasting and prevent burning or undercooking.
- Homemade dressing gives the salad a superior, vibrant flavor compared to store-bought versions.
- You can roast the chickpeas alongside the cauliflower for a crisp texture and added depth.
- Don’t overcrowd the baking sheet; space allows the cauliflower to roast instead of steam.
- Adjust seasoning before serving to balance tanginess, spice, and salt according to your taste.
- This salad tastes great served warm or at room temperature, making it versatile for any occasion.
- Add extra parsley or lemon zest just before serving for a bright, refreshing lift.
- Leftovers keep well, so it’s ideal for meal prep or healthy lunches.
- For an extra kick, sprinkle a little smoked paprika or chili flakes before serving.
