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Flavorful Roasted Cauliflower Salad

Ana Coronado
July 4, 2026
This delicious, healthy, flavorful Roasted Cauliflower Salad recipe is packed with vibrant flavors and fresh ingredients. Tender, roasted cauliflower florets dressed in a zesty Lemon-Sumac dressing that gives the salad a great punch of flavor. Easy to prepare and perfect for snacks, side dishes, and meal prep.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dinner, Lunch, Salad
Cuisine American, Healthy, Mediterranean
Servings 4
Calories 408 kcal

Ingredients
  

Roasted Cauliflower

  • 1 large Cauliflower head
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon Salt kosher
  • 2 tablespoons Parsley and/or dill fresh
  • 3 tablespoons Capers
  • 1 teaspoon Za'atar to finish optional

Lemon-Sumac dressing

  • 1/4 cup lemon juice freshly squeezed
  • 7 tablespoons extra virgin olive oil
  • 3 whole whole garlic cloves finely minced
  • 1/2 teaspoon cumin ground
  • 1 teaspoon sumac ground
  • 1/2 teaspoon salt kosher
  • 1/2 teaspoon cayenne pepper ground
  • 1/4 teaspoon black pepper ground
  • 2 teaspoon honey

Instructions
 

Roasted cauliflower

  • Preheat oven to 400℉
  • Start by removing the leaves at the bottom of the cauliflower. Start cutting the florets from the cauliflower stalk, then trim them into approximately 2-inch pieces. I discard the core as it's the toughest part of the vegetable.
  • Rinse and dry thoroughly. Cauliflower is ready to roast.
  • Line a rimmed sheet pan with parchment paper. Add the cauliflower and drizzle with a generous amount of extra-virgin olive oil. Sprinkle with kosher salt. Toss with your fingers until the cauliflower is coated with olive oil.
  • Roast in the oven and roast for 25 minutes, then turn the pieces of cauliflower and roast for another 20 minutes. 
  • It will be done when the florets are slightly browned and tender. Remove from the oven and immediately place in a bowl to cool.

Lemon-Sumac dressing

  • Use a jar with a tight-fitting lid - add all the ingredients and shake thoroughly.

How to assemble the salad

  • Once the cauliflower has cooled, add the drained capers, fresh herbs, and lemon-sumac dressing.
  • Toss until completely coated and serve at room temperature or chilled.
  • Sprinkle Za'atar to garnish. (optional)
  • Serve warm or at room temperature.

Notes

Serving Suggestions and Storage

I've had this salad on repeat this summer. It's perfect with Yogurt herb chicken skewers, Salmon with garlic lemon sauce, Rosemary lemon rack of lamb, or two-ingredient grilled tri-tip roast.
I usually have leftover rotisserie chicken in my fridge and add some cubed cooked chicken to this salad for a quick lunch.
For storage, I use an airtight container and keep it in the fridge for up to 5 days.  Just make sure to toss the salad before serving. 
 

Nutrition

Serving: 0.25recipeCalories: 408kcalCarbohydrates: 16gProtein: 4gFat: 39gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 28gSodium: 1104mgPotassium: 676mgFiber: 5gSugar: 7gVitamin A: 295IUVitamin C: 111mgCalcium: 63mgIron: 2mg

Nutritional information is calculated online and should be used as a guide.

Keyword cauliflower recipes, healthy salad, meal prep, roasted cauliflower, roasted cauliflower salad

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