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5 from 7 votes

Mediterranean Roasted Cauliflower Salad

Roasted cauliflower salad with Mediterranean spices is so flavorful and easy to make. The cauliflower is seasoned with warm spices and roasted to perfection, then topped with a zesty yogurt dressing, making every bite extra delicious.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Salad
Cuisine: Mediterranean
Servings: 6 servings
Calories: 293kcal

Ingredients

Spice mix

  • 1 teaspoon cumin
  • ½ teaspoon coriander
  • ¼ teaspoon turmeric
  • ½ teaspoon paprika
  • ¼ tsp cardamom
  • ½ teaspoon Aleppo pepper
  • 4 tablespoon olive oil extra virgin

Roasted cauliflower salad

  • 1 large head of cauliflower sliced vertically
  • 1 cup cooked chickpeas canned or homemade
  • cup green onions chopped
  • cup cilantro chopped
  • 4 hard boiled eggs
  • ½ cup olives green and black, chopped
  • ½ red onion sliced
  • cup pine nuts

Lemon yogurt dressing

  • ½ cup plain yogurt
  • 1 lemon juice of
  • ¼ teaspoon salt
  • ½ teaspoon paprika
  • ½ teaspoon thyme
  • 1 tablespoon olive oil

Instructions

  • In a small bowl, mix cumin, coriander, turmeric, paprika, cardamom, Aleppo pepper and olive oil.
  • Preheat the oven to 400°F and coat a baking sheet with cooking spray.
  • Place the cauliflower pieces on the baking sheet and spread half of the spice mixture on them. Flip and spread the rest on the other side. Roast in the preheated oven for 20 minutes. Flip halfway through to make sure they cook evenly.
  • Make the yogurt dressing - mix the yogurt, lemon juice, salt, paprika, thyme and olive oil in a small bowl and set aside.
  • Place roasted cauliflower on a platter and arrange the chickpeas, green onions, cilantro, dill, hard boiled eggs, olives and red onion on the salad.
    Heat a pan over medium heat and toast the pine nuts for 2-3 minutes until golden on all sides. Add them to the salad.
  • Drizzle the yogurt dressing over the salad and serve.

Video

Notes

  • You can cut the cauliflower into steaks or florets, both would work for this recipe. 
  • If using frozen cauliflowers, roast them from frozen at 450°F for 20 minutes. Stir/flip halfway through for even cooking. 
  • To keep the cauliflower crispy and juicy, it’s best to roast it at 400°F or 425°F.  It’s important to stir the cauliflower halfway through roasting to make sure it’s crisping on all sides. 
  • To have nicely cooked cauliflower, make sure they’re in a single layer and not overlapping. Also, it’s best not to overcrowd the pan, same as we do to make Mediterranean roasted vegetables.
  • This salad is best served when the roasted cauliflower is still warm. To save time, you can prepare the spice mix, vegetables and dressing a few hours in advance and roast the cauliflower before serving.
  • Store the leftovers in an airtight container and refrigerate for up to 3-4 days. 
  • You can serve this salad with Middle Eastern tahini sauce instead of the yogurt sauce. 

Nutrition

Calories: 293kcal | Carbohydrates: 14g | Protein: 9g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 127mg | Sodium: 331mg | Potassium: 257mg | Fiber: 4g | Sugar: 4g | Vitamin A: 591IU | Vitamin C: 12mg | Calcium: 75mg | Iron: 2mg