Introduction & Inspiration
Whenever I’m looking for a salad that’s hearty, warm, and full of bold flavors, this Roasted Cauliflower Salad with Creamy Honey Mustard Vinaigrette is my go-to.
It’s the perfect mix of tender roasted veggies, creamy avocado, fresh herbs, and a sweet and tangy vinaigrette that pulls it all together.
Whether you’re serving it as a main course or a vibrant side, this salad feels satisfying, nourishing, and just a little bit indulgent.
Nostalgic Appeal
Roasted cauliflower always brings me back to the cozy meals I used to make when I first started experimenting with vegetables.
It’s one of those ingredients that transforms beautifully with just a little seasoning and oven time.
This salad takes that warm, roasted comfort and pairs it with fresh greens and a creamy vinaigrette that reminds me of classic deli-style salads—but with a modern, homemade twist.
Homemade Focus
There’s nothing quite like roasting your own cauliflower and chickpeas at home.
The crispy edges, the smoky spices, the aroma in your kitchen—it’s all part of the experience.
And when you make the vinaigrette from scratch, using real honey, Dijon, and tahini, you can taste the difference in every bite.
Flavor Goal
The goal for this salad was to blend smoky, sweet, creamy, and fresh all in one bowl.
The cauliflower and chickpeas are spiced with chipotle chili powder and paprika for boldness.
The vinaigrette brings creamy sweetness with a tangy kick, and the fresh herbs and greens keep it light and balanced.
Every bite has texture, contrast, and tons of flavor.
Ingredient Insights
Cauliflower becomes tender and golden with a roasted, nutty flavor that anchors the salad.
Chickpeas get crispy and seasoned, adding both protein and crunch.
Olive oil helps everything roast evenly and adds richness.
Chipotle chili powder and smoked paprika create that warm, smoky depth, while garlic and red pepper flakes kick up the heat.
Mixed greens and cucumbers provide crisp freshness to contrast the warm veggies.
Fresh herbs—like parsley, basil, dill, and chives—lift the salad with their bright, clean flavors.
Feta cheese adds tang and creaminess.
Sliced avocado rounds everything out with its buttery texture.
The vinaigrette, made from olive oil, lemon, honey, Dijon mustard, tahini, and vinegar, is sweet, tangy, creamy, and unforgettable.
Essential Equipment
A large rimmed baking sheet for roasting.
A big salad bowl for tossing all the ingredients.
A jar or measuring cup for shaking or whisking the vinaigrette together.
List of Ingredients with Measurements
For the Salad:
- 1 large head cauliflower, cut into florets
- 1 can (14 oz) chickpeas, drained
- ¼ cup extra virgin olive oil
- 1 tablespoon chipotle chili powder
- 2 teaspoons smoked paprika
- 2 cloves garlic, minced or grated
- ½ teaspoon crushed red pepper flakes
- Kosher salt and black pepper
- 6 cups mixed greens
- 2 Persian cucumbers, sliced
- ¼ cup fresh herbs (parsley, basil, dill), roughly chopped
- 2 tablespoons fresh chopped chives
- 4 ounces crumbled feta cheese
- 1–2 avocados, sliced
For the Creamy Honey Mustard Vinaigrette:
- ¼ cup extra virgin olive oil
- Juice of 1 lemon
- 3 tablespoons honey
- 2 tablespoons Dijon mustard
- 2 tablespoons tahini
- 2 tablespoons apple cider vinegar
- Kosher salt, to taste
Step-by-Step Instructions
Step 1: Roast the Cauliflower and Chickpeas
Preheat your oven to 425°F (220°C).
On a large rimmed baking sheet, combine the cauliflower florets and chickpeas.
Drizzle with olive oil and sprinkle with chipotle chili powder, smoked paprika, garlic, red pepper flakes, and a pinch of salt and pepper.
Toss everything until evenly coated.
Roast for 20 minutes, or until the cauliflower is tender and lightly charred and the chickpeas are golden and crispy.
Step 2: Prepare the Salad Base
While the cauliflower and chickpeas are roasting, add the mixed greens, sliced cucumbers, fresh herbs, and chives to a large salad bowl.
Toss lightly to combine and set aside until the warm ingredients are ready.
Step 3: Make the Creamy Honey Mustard Vinaigrette
In a jar or measuring cup, combine the olive oil, lemon juice, honey, Dijon mustard, tahini, apple cider vinegar, and a pinch of salt.
Shake well with the lid on or whisk until smooth and creamy.
Taste and adjust the salt or lemon juice as needed.
Step 4: Toss the Salad Together
Once the cauliflower and chickpeas are done roasting, let them cool slightly.
Add them to the salad bowl with the greens and cucumbers.
Drizzle with about half the vinaigrette and toss everything gently to combine.
Step 5: Add Toppings and Serve
Top the salad with sliced avocado and crumbled feta.
Drizzle with a little more vinaigrette just before serving.
Serve fresh and enjoy the balance of warm and cool, creamy and crunchy.
Storage Instructions
Keep Fresh:
Store the salad components separately if possible.
The roasted cauliflower and chickpeas can be stored in the fridge for up to 3 days.
The dressing can be refrigerated for up to 1 week.
Make Ahead:
Roast the cauliflower and chickpeas in advance and assemble the salad right before serving for best texture.
Add avocado just before serving to avoid browning.
Warm Up:
The cauliflower and chickpeas can be reheated in the oven or air fryer to bring back their crispness before adding to the salad.
Troubleshooting (FAQ)
Why are my chickpeas not crispy?
Make sure they’re dried well before roasting, and don’t overcrowd the pan.
Can I make this dairy-free?
Yes, simply omit the feta or replace it with a plant-based alternative.
What can I use instead of tahini?
You can substitute almond butter or even plain Greek yogurt for a slightly different flavor and texture.
Tips and Variations
- Add pomegranate seeds for a sweet, tart pop.
- Swap cauliflower for roasted sweet potatoes if you prefer a sweeter profile.
- Use arugula or baby spinach instead of mixed greens for a different base.
- Add cooked quinoa or farro to turn it into a grain bowl.
- Drizzle with extra lemon juice for added brightness.
Serving and Pairing Suggestions
- Serve as a main dish for a meatless lunch or dinner.
- Pair with grilled chicken or salmon if you want added protein.
- Enjoy alongside a crusty baguette and a glass of dry white wine or sparkling water with lemon.
Nutritional Information
This salad is packed with fiber, plant-based protein, healthy fats, and antioxidants.
It’s naturally gluten-free and can easily be made vegan or dairy-free with a couple of simple swaps.
Roasted Cauliflower Salad with Creamy Honey Mustard Vinaigrette.
Description
Make this Roasted Cauliflower Salad with Creamy Honey Mustard Vinaigrette! Bold roasted veggies, crisp greens, creamy dressing, and tangy feta create a satisfying, flavorful meal.
Ingredients
For the Salad:
-
1 large head cauliflower, cut into florets
-
1 can (14 oz) chickpeas, drained
-
¼ cup extra virgin olive oil
-
1 tablespoon chipotle chili powder
-
2 teaspoons smoked paprika
-
2 cloves garlic, minced or grated
-
½ teaspoon crushed red pepper flakes
-
Kosher salt and black pepper
-
6 cups mixed greens
-
2 Persian cucumbers, sliced
-
¼ cup fresh herbs (parsley, basil, dill), roughly chopped
-
2 tablespoons fresh chopped chives
-
4 ounces crumbled feta cheese
-
1–2 avocados, sliced
For the Creamy Honey Mustard Vinaigrette:
-
¼ cup extra virgin olive oil
-
Juice of 1 lemon
-
3 tablespoons honey
-
2 tablespoons Dijon mustard
-
2 tablespoons tahini
-
2 tablespoons apple cider vinegar
-
Kosher salt, to taste
Instructions
Step 1: Roast the Cauliflower and Chickpeas
Preheat your oven to 425°F (220°C).
On a large rimmed baking sheet, combine the cauliflower florets and chickpeas.
Drizzle with olive oil and sprinkle with chipotle chili powder, smoked paprika, garlic, red pepper flakes, and a pinch of salt and pepper.
Toss everything until evenly coated.
Roast for 20 minutes, or until the cauliflower is tender and lightly charred and the chickpeas are golden and crispy.
Step 2: Prepare the Salad Base
While the cauliflower and chickpeas are roasting, add the mixed greens, sliced cucumbers, fresh herbs, and chives to a large salad bowl.
Toss lightly to combine and set aside until the warm ingredients are ready.
Step 3: Make the Creamy Honey Mustard Vinaigrette
In a jar or measuring cup, combine the olive oil, lemon juice, honey, Dijon mustard, tahini, apple cider vinegar, and a pinch of salt.
Shake well with the lid on or whisk until smooth and creamy.
Taste and adjust the salt or lemon juice as needed.
Step 4: Toss the Salad Together
Once the cauliflower and chickpeas are done roasting, let them cool slightly.
Add them to the salad bowl with the greens and cucumbers.
Drizzle with about half the vinaigrette and toss everything gently to combine.
Step 5: Add Toppings and Serve
Top the salad with sliced avocado and crumbled feta.
Drizzle with a little more vinaigrette just before serving.
Serve fresh and enjoy the balance of warm and cool, creamy and crunchy.
Storage Instructions
Keep Fresh:
Store the salad components separately if possible.
The roasted cauliflower and chickpeas can be stored in the fridge for up to 3 days.
The dressing can be refrigerated for up to 1 week.
Make Ahead:
Roast the cauliflower and chickpeas in advance and assemble the salad right before serving for best texture.
Add avocado just before serving to avoid browning.
Warm Up:
The cauliflower and chickpeas can be reheated in the oven or air fryer to bring back their crispness before adding to the salad.
Recipe Summary and Q&A
This Roasted Cauliflower Salad with Creamy Honey Mustard Vinaigrette is hearty, flavorful, and totally satisfying.
It’s the perfect blend of warm and cool, spicy and sweet, creamy and crisp.
If you have creative variations or questions, I’d love to hear how you enjoy it!
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If you make this Roasted Cauliflower Salad, leave a comment and let me know how it turned out!
Save this recipe for your next meatless dinner, fall lunch, or crowd-pleasing side dish—and share it with someone who loves a bold, flavorful salad.
Let’s keep creating nourishing, colorful meals together!