Roasted Cauliflower with Cranberry Vinaigrette: A Vibrant, Nutritious Side
A bright, tangy roasted cauliflower dish with cranberry vinaigrette, packed with nutrients and perfect for any table.
Roasted Cauliflower with Cranberry Vinaigrette
This roasted cauliflower with cranberry vinaigrette brings a burst of color and nutrition to your table. Featuring golden, caramelized cauliflower tossed with a sweet-tangy vinaigrette, dried cranberries, toasted almonds, arugula, and fresh herbs, this dish balances flavor and texture. Ideal as a festive side or a nourishing addition to your weekly meal rotation, this recipe proves that plant-based eating can be both satisfying and celebratory.
Why You’ll Love This Recipe
- Nutrient-rich: Cauliflower is packed with vitamin K and fiber while the greens and almonds add antioxidants and healthy fats.
- Flavorful: The cranberry vinaigrette gives a vibrant, tangy note, perfectly complementing the mellow roasted cauliflower.
- Versatile: Serve warm, chilled, or at room temperature—perfect for holidays or meal prep.
- Easy to Customize: Use vegan alternatives, switch nuts, or add extra veggies.
Key Ingredients
| Ingredient | Purpose |
|---|---|
| Cauliflower (2 lbs.) | Main vegetable, provides bulk and texture |
| Olive Oil | For roasting and vinaigrette base |
| Coriander Seeds | Unique, earthy flavor boost |
| Cider Vinegar | For acidity in vinaigrette |
| Dijon Mustard | Sharpness for vinaigrette balance |
| Scallions (Green Onions) | Mild onion flavor, color |
| Golden Raisins | Chewy, sweet accents |
| Dried Cranberries | Tart sweetness and color |
| Roasted Almonds | Nutty crunch |
| Baby Arugula & Flat-leaf Parsley | Fresh, peppery greens |
| Crumbled Goat Cheese (optional) | Creamy, tangy garnish |
How to Make Roasted Cauliflower with Cranberry Vinaigrette
Step-by-Step Instructions
- Preparation:
- Preheat your oven to 425°F, positioning a rack in the lower third for optimal caramelization.
- Quarter and core one medium head of cauliflower (about 2 lbs.), then slice into 1/4-inch slices or bite-sized florets for even roasting.
- Roasting the Cauliflower:
- On a large, rimmed baking sheet, toss cauliflower with 2 tablespoons olive oil, smashed coriander seeds (about 1 teaspoon), plus 1/2 teaspoon each of kosher salt and black pepper. Spread evenly in a single layer.
- Roast until golden brown and tender, about 22–25 minutes. Roasting develops a rich, nutty flavor while keeping the cauliflower’s structure.
- Preparing the Vinaigrette:
- While the cauliflower roasts, whisk together in a large bowl: 2 tablespoons cider vinegar, 1 teaspoon Dijon mustard, remaining 3 tablespoons olive oil, and 1/4 teaspoon each salt and pepper.
- Add 2 finely chopped scallions, 1/4 cup chopped golden raisins, and 1/4 cup dried cranberries. Let this mixture sit, tossing occasionally; dried fruit softens and soaks up flavor.
- Assembling the Salad:
- When cauliflower is roasted, add it to the bowl with the vinaigrette and toss until evenly coated.
- Fold in 1/2 cup of chopped, unsalted roasted almonds for crunch, then gently add 2 cups baby arugula and 1 cup flat-leaf parsley for freshness and color.
- If desired, sprinkle with crumbled goat cheese before serving for creamy tang.
Expert Tips & Variations
- Swap the nuts: Use walnuts, pecans, or sunflower seeds if you prefer, keeping the crunchy element.
- Add more veggies: Roasted sweet potatoes or chickpeas pair beautifully here. Just cut them to similar sizes for even roasting.
- Make it vegan: Omit goat cheese or use a plant-based alternative.
- Try a new dressing: For a different spin, use a lemon-tahini or classic lemon dressing in place of the cranberry vinaigrette.
- Serving suggestions: This salad works both warm and at room temperature, making it an ideal prep-ahead dish for holidays or potlucks.
- Meal prep: Store undressed salad and vinaigrette separately for up to 3 days. Toss together just before serving to preserve greens’ freshness.
Nutrition Highlights
This roasted cauliflower side is a powerhouse of vitamins, minerals, and fiber, while relatively low in calories and saturated fat. Here are the nutrition facts per serving (approximate):
- Calories: 177
- Protein: 4g
- Carbohydrates: 14g (with 3g fiber and 8.5g sugars)
- Fat: 13.5g (1.5g saturated)
- Sodium: 218mg
*Nutrition will vary if goat cheese or different nuts are used.*
Benefits of Roasted Cauliflower Salad
- Anti-Inflammatory: The variety of plant-based ingredients, especially cruciferous vegetables and greens, support reduced inflammation.
- Great for Digestion: High fiber from cauliflower, greens, nuts, and dried fruit aids digestive health.
- Supports Bone Health: Cauliflower is loaded with vitamin K, which is crucial for maintaining bone density.
- Balanced Flavors: Tangy, sweet, nutty, and earthy elements please the palate.
What others are reading
Serving Suggestions
- Holiday Tables: Its festive color and vibrant taste make it a standout at Thanksgiving, Christmas, or any celebration.
- Weeknight Meals: Serve as a side with roasted chicken, grilled salmon, or plant-based mains.
- Potlucks and Picnics: Stays flavorful even at room temperature, making transportation hassle-free.
- Main Course: Top with extra nuts or chickpeas for a hearty lunch.
Tips for Perfect Roasted Cauliflower
- Roast on the lower third of the oven: This creates the best browning and crisp edges.
- Single-layer arrangement: Spread cauliflower out to avoid steaming and achieve golden caramelization.
- Cut evenly: For consistent cooking, slice or break cauliflower into uniform pieces.
- Flip halfway: For extra color, turn pieces once during roasting.
Ingredient Substitutions & Dietary Modifications
- Nut-free Version: Swap almonds for roasted pumpkin or sunflower seeds.
- Greens: If arugula isn’t available, use baby spinach, kale, or a mix of tender greens.
- Vinaigrette Tweaks: Try red wine vinegar or fresh lemon juice in place of apple cider vinegar for a brighter acid note.
- Cheese options: Use feta, creamy blue cheese, or skip for a dairy-free salad.
- Lower Sugar: Reduce or omit raisins and cranberries if you desire a more savory salad.
Frequently Asked Questions (FAQs)
Q: Can I make this salad ahead of time?
A: Yes, you can roast the cauliflower and prepare the vinaigrette a day ahead. Store them separately in airtight containers in the refrigerator, and toss together with fresh greens and almonds just before serving for the best texture.
Q: What other vegetables can I add?
A: Roasted sweet potatoes, butternut squash, or chickpeas make excellent additions. Ensure all veggies are cut to similar size for even roasting.
Q: How long does this salad keep?
A: Once dressed, the salad is best eaten the same day. However, undressed, the components keep in the fridge for up to 3 days. Add greens and almonds at the last minute to keep them crisp.
Q: Can I use frozen cauliflower?
A: Fresh cauliflower is recommended for the best roasting texture, but in a pinch, thawed and well-drained frozen cauliflower can work. Extend roasting time as needed for frozen florets.
Q: Is this recipe vegan and gluten-free?
A: The base salad is naturally gluten-free and can be made vegan by omitting the goat cheese or substituting with a plant-based cheese.
How to Customize for Every Season
- Spring: Swap in asparagus tips or peas; use lemon zest in the vinaigrette.
- Summer: Add cherry tomatoes, grilled corn, or fresh basil for a warmer-weather twist.
- Autumn: Keep the cranberries and add roasted squash or pumpkin seeds for more harvest flavor.
- Winter: Try roasted beets or crumbled blue cheese for a robust cold-weather salad.
More Serving Ideas
- Pita or Wrap: Encase leftovers in a pita pocket or tortilla for a flavorful, healthy lunch.
- Grain Bowl: Serve the roasted cauliflower mixture over farro, quinoa, or wild rice for a heartier dish.
- With Soup: Pair with a simple lentil or tomato soup for a balanced meal.
Conclusion: Celebrate Vegetables with Bold Flavors
Roasted cauliflower with cranberry vinaigrette elevates humble vegetables into a show-stopping dish. The interplay of textures, from crunchy almonds to tender greens, and the sweet-tart bite of cranberries, create a modern, wholesome side that’s welcome at any table. With customizable ingredients, a make-ahead friendly approach, and bold visual appeal, this salad bridges everyday nourishment and festive indulgence—making plant-based eating both vibrant and accessible.
Frequently Asked Questions (FAQs)
Q: Can I substitute the cranberries with another dried fruit?
A: Yes, dried cherries or chopped dried apricots make delicious replacements, adding a different sweet-tart note.
Q: Is there a recommended protein to serve alongside?
A: This salad pairs beautifully with grilled chicken, baked salmon, or for a plant-based meal, a scoop of herbed chickpeas or lentils.
Q: How can I adjust for nut allergies?
A: Simply leave out the almonds or use toasted seeds (pumpkin or sunflower) instead for crunch without nuts.
Q: Can I include other herbs?
A: Absolutely. Fresh mint, basil, or dill add aromatic variety and depth—sprinkle just before serving for best results.
Q: Will kids enjoy this salad?
A: The roasted cauliflower’s sweetness and the fruit’s chewiness tend to appeal to many kids. If unsure, reduce greens and serve cheese on the side.
References
- https://vitalityconsultantsllc.com/roasted-cauliflower-salad/
- https://www.justataste.com/roasted-cauliflower-salad-lemon-dressing-recipe/
- https://www.prevention.com/food-nutrition/recipes/a34453714/roasted-cauliflower-cranberry-vinaigrette-recipe/
- https://www.budgetbytes.com/roasted-cauliflower-salad-lemon-tahini-dressing/
- https://www.joyoushealth.com/27299-blog-roasted-cauliflower-salad/
- https://bonicellicookingclub.com/warm-cauliflower-mint-salad-with-cranberry-vinaigrette/
- https://www.prevention.com/food-nutrition/recipes/a20531050/turkey-salad-with-cranberry-vinaigrette/
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