Roasted Cauliflower with Cranberry Vinaigrette: A Nutritious Side Dish

Brighten your table with this roasted cauliflower recipe tossed in tart cranberry vinaigrette and loaded with nutrient-rich add-ins.

By Medha deb

Created on Sep 28, 2025

Brighten your table with this roasted cauliflower recipe tossed in tart cranberry vinaigrette and loaded with nutrient-rich add-ins.

Roasted cauliflower, golden and caramelized in the oven, takes center stage in this vibrant and nutrient-packed side dish. Tossed with a tangy-sweet cranberry vinaigrette and crowned with an array of flavorful add-ins, this recipe is a celebration of texture, taste, and wholesome ingredients.

Why You’ll Love This Dish

Bold flavors: Roasting enhances the sweetness of cauliflower, while the vinaigrette adds a tart kick.
Nutritional powerhouse: Loaded with vitamin K, fiber, healthy fats, and antioxidants.
Textural variety: Creamy cauliflower, crunchy almonds, chewy dried fruit, and leafy greens.
Versatile: Fits vegetarian diets, and works as a side or a light main course.
Make-ahead friendly: Perfect for entertaining or meal prep—flavors deepen as it rests.

Ingredients

The ingredient list is packed with simple yet flavorful items. Here’s what you’ll need:

One medium head cauliflower (about 2 lb.), quartered, cored, and sliced 1/4-inch thick
5 Tbsp olive oil, divided
1 tsp coriander seeds, smashed
Kosher salt and freshly ground black pepper
2 Tbsp apple cider vinegar
1 tsp Dijon mustard
2 scallions (or green onions), finely chopped
1/4 cup golden raisins, chopped
1/4 cup dried cranberries
1/2 cup unsalted roasted almonds, chopped
2 cups baby arugula
1 cup flat-leaf parsley
Crumbled goat cheese (for serving, optional)

Nutritional Benefits

Cauliflower is rich in vitamin K, aiding in bone strength and density. Almonds provide heart-healthy fats, while arugula and parsley offer phytonutrients and vitamins. Dried cranberries and raisins add antioxidants and subtle sweetness to balance the savory notes.

Step-by-Step Directions

Preheat and Prep
- Set oven to 425°F. Position oven rack in the lower third for optimal caramelization.
- Line a large rimmed baking sheet for easier clean-up, if desired.
Roast the Cauliflower
- Toss the sliced cauliflower with 2 tablespoons olive oil, smashed coriander seeds, 1/2 teaspoon each of salt and pepper.
- Spread in an even layer on your baking sheet.
- Roast until golden brown and tender—about 22–25 minutes.
Prepare the Cranberry Vinaigrette
- While cauliflower roasts, whisk together in a large bowl:
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 3 tablespoons olive oil
- 1/4 teaspoon each salt and pepper
- Stir in chopped scallions, golden raisins, and dried cranberries.
- Let the mixture sit and toss occasionally—the dried fruit will plump up slightly in the vinegar.
Assemble the Salad
- Once cauliflower is golden, toss it immediately with the vinaigrette in the bowl to allow maximum flavor absorption.
- Fold in the chopped roasted almonds.
- Add baby arugula and flat-leaf parsley; toss just until wilted.
- Transfer to serving platter. Sprinkle crumbled goat cheese over top (if using).
Serve
- Best enjoyed slightly warm or at room temperature.
- Optionally, prepare ahead and let it sit—the flavors will continue to meld.

Tips for Best Results

Slice evenly: Uniform cauliflower pieces ensure even roasting.
Don’t overcrowd the pan: This prevents steaming and allows browning.
Customize toppings: Swap almonds for pistachios or walnuts, or use feta in place of goat cheese.
Add protein for a main dish: Top with grilled chicken or roasted chickpeas.
Meal prep friendly: Keeps well for up to 2 days in the fridge.

Nutrition Information

Calories	Protein	Carbs	Fiber	Sugars	Fat	Saturated Fat	Cholesterol	Sodium
177	4g	14g	3g	8.5g	13.5g	1.5g	0mg	218mg

(Per serving; does not include optional goat cheese topping)

Ingredient Swaps & Variations

Nuts: Use walnuts or pistachios for a twist. Keep it nut-free with roasted pumpkin seeds or sunflower seeds.
Cheese: Goat cheese adds creaminess and tang, but crumbled feta is delicious, too.
Dried fruits: Replace cranberries with chopped dried cherries or apricots for a different flavor profile.
Herbs: Try mint or dill for a fresh accent in place of, or alongside, parsley.
Greens: Baby spinach or chopped kale can substitute for arugula.

Make-Ahead, Storage & Serving Suggestions

To make ahead: Roast the cauliflower and prepare the vinaigrette up to one day ahead. Chill separately, and combine before serving for peak texture.
Storing leftovers: Store in an airtight container for up to 2 days. If adding cheese, add just before eating.
Serving: Serve at room temperature for the best flavor or gently rewarm in a low oven.
Perfect for holidays: This salad is an ideal addition to festive gatherings and complements poultry, meats, or other vegetarian dishes.

Why Cauliflower?

Cauliflower is a culinary chameleon—mild and versatile, it takes on bold seasonings and roasting brings out its natural sweetness. Notably, it’s part of the nutritious cruciferous family (with broccoli, kale, and cabbage), and is high in vitamin K, which helps maintain bone density and support overall health.

Serving Ideas

As a side: Pairs beautifully with roasted turkey, grilled chicken, or fish.
Main course salad: Add a protein source like baked tofu, lentils, or chickpeas for a hearty vegetarian meal.
On a buffet: The colors and textures make this salad stand out on any communal table.
Lunchbox favorite: Enjoy leftovers cold or at room temperature—no reheating needed.

Chef’s Tricks for Roasting Cauliflower

Preheat the tray: Place your empty baking sheet in the oven as it preheats. The cauliflower sizzles as it hits the hot pan, enhancing browning.
Toss evenly: Use clean hands or a spatula to distribute oil and spice mixture evenly over all the slices.
Leave space: Spread pieces out—crowded pans lead to steaming, not caramelizing.
Flip halfway: Give the cauliflower a stir midway through roasting for even golden edges.

Ingredient Spotlight

Ingredient	Main Benefit
Cauliflower	High in vitamin K and fiber
Almonds	Healthy fats and protein
Arugula	Rich in antioxidants and phytonutrients
Cranberries & Raisins	Antioxidants, subtle sweetness
Olive Oil	Monounsaturated fats for heart health

Expert Tips for Customizing the Recipe

Vary the dressing: Swap apple cider vinegar for red wine vinegar, or use a lemon-based vinaigrette for brightness.
Boost protein: Add cooked quinoa, farro, or chickpeas.
Go vegan: Omit the cheese or use a vegan alternative for plant-based diets.
Meal prep hack: Double the vinaigrette and use leftovers for other salads or roasted vegetables during the week.

Frequently Asked Questions (FAQs)

Can I use frozen cauliflower?

Yes, although fresh yields a better texture. If using frozen, thaw and blot dry before roasting to minimize excess moisture and encourage browning.

Is the salad good for special diets?

Absolutely—it’s naturally gluten-free and vegetarian. For vegan diets, simply omit the goat cheese or use a dairy-free substitute.

How can I add more protein?

Serve with grilled chicken, top with roasted chickpeas, or toss in cooked lentils or quinoa for extra plant-based protein.

What can I use instead of almonds?

Try toasted walnuts, pecans, pistachios, or roasted pumpkin seeds for a nut-free option.

How far in advance can I make this salad?

You can roast the cauliflower and prepare the vinaigrette a day ahead. Store separately and combine just before serving for peak freshness and texture.

Summary

This roasted cauliflower with cranberry vinaigrette salad layers flavors and textures for a dish as appealing as it is nutritious. Easy enough for a weeknight, but special enough for holiday tables, its balance of savory, sweet, and tangy elements delights every palate. Experiment with your favorite herbs, nuts, or greens for endless variations and discover a new staple for your healthy table.

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

Read full bio of medha deb