Why I Love This Cauliflower Salad Recipe
I love this Roasted Greek Cauliflower Salad just because it is simply, absolutely delicious! This recipe was created purely to satisfy a desire for a really tasty low carb salad using cauliflower. It has loads of flavour and great texture and can be served as a hearty winter side salad or a standalone, very delicious vegetarian cauliflower salad meal.
The Ingredients
What to Look For When Buying Cauliflower
- Firm, Tight Head: Choose a cauliflower with a firm, dense head. The florets should be tightly packed and not spreading apart. Avoid heads with soft spots, blemishes or any signs of mushiness.
- Even Color: The cauliflower should have a consistent, creamy white color without any brown spots or blemishes. Some varieties come in different colors, like purple or green, but they should still have an even and vibrant hue.
- Fresh, Green Leaves: The leaves surrounding the cauliflower head should be fresh and green. Wilted or yellowing leaves can indicate that the cauliflower is past its prime. Fresh leaves are a good sign that the cauliflower inside is also fresh and crisp.
How to Make Greek Cauliflower Salad
Step 1. Add 2 tablespoons olive oil to a mixing bowl. Add garlic, cumin, salt and pepper. Mix and set aside.
Step 2. Fill a pot with water and bring to the boil. Add the cauliflower florets and blanch for 2 minutes (see notes). Pour into a colander, and place the cauliflower onto a clean towel and pat dry.
Step 3. Preheat the air fryer to 200°C (400°F). (See notes for oven).
Step 4. Toss the cauliflower into the seasoned oil. Spread out into a lined air fryer basket. Roast for about 15 minutes, turning after 10 minutes. Roast until golden with crispy edges.
Step 5. Place back into a bowl, toss in lemon juice and season to taste. Set aside to cool before chilling to assemble the salad. Once cool, put the roasted vegetables into a large bowl with the remaining oil and the remaining ingredients. Toss gently, just to combine, then transfer to a platter and serve.
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Variations
One of the best things about this Roasted Greek Cauliflower Salad is its versatility. You can mix and match flavours, vegetables, and proteins to suit your taste or dietary preferences. Here are some variations to consider:
- Flavours: Add a sprinkle of feta cheese for a creamy, salty touch, or toss in some olives for a briny kick. If you like it spicy, increase the amount of red chili. Different seasonings can also be used. Try Baharat Seasoning, Peri Peri Seasoning, or even Malaysian Curry Powder or Roasted Curry Powder for something different, but tasty! An Indian Cauliflower Salad sounds pretty epic to me!
- Vegetables: Incorporate other roasted veggies like bell peppers, zucchini, or eggplant. You can also add fresh veggies like cherry tomatoes or cucumbers for extra crunch.
- Protein: For a heartier meal, add grilled chicken, prawns / shrimp, or steak. These proteins complement the salad beautifully and make it more filling.
- Cooking Methods: If you don’t have an air fryer, you can roast the cauliflower in the oven. Alternatively, grill the cauliflower for a smoky flavour.
- Raw Cauliflower Salad – you can simply swap the air fried cauliflower for raw cauliflower to serve this completely raw.
Serving Suggestions
This salad pairs wonderfully with a variety of dishes. Serve it alongside grilled meats, fish, or as part of a mezze platter. It also makes a great main dish for a light lunch or dinner when paired with a side of crusty bread or pita. Or add some crunch with crispy chicken skin chips. Yummo!
I have served mine with the Cottage Cheese Queso, however, this tasty Mediterranean salad would team well with Ranch Cottage Cheese Dip, our insanely good – Haydari Dip or Hummus as well. Even a really good splash of Mediterranean Balsamic Basil Vinaigrette or red pesto would be amazeballs with it!
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavours will develop, making it even tastier the next day. However, for the best texture, store the dressing separately and toss it with the salad just before serving.
FAQs
Absolutely! You can roast the cauliflower and prepare the other ingredients in advance. Store them separately in the refrigerator and combine them before serving for the best texture and flavour.
If pomegranate seeds are unavailable, try substituting them with dried cranberries or chopped dried apricots. These add a similar sweet-tart flavour and a pop of colour.
Yes, you can use frozen cauliflower. Just make sure to thaw and pat it dry thoroughly before roasting to ensure it gets nice and crispy.
Next Recipes To Try
Here are just a few more delicious keto cauliflower recipes to add to your meal planning.
Join our keto community on Facebook and Instagram to keep up with our tasty & easy keto recipes.
Cauliflower Salad
Equipment
- Deep Lip Serving Bowl
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Ingredients
- ½ large cauliflower 800g, cut into florets
- 3 tablespoons extra-virgin olive oil 45g
- 1 garlic clove smashed and finely minced
- 1 teaspoon ground cumin
- ½ teaspoon salt flakes
- Black pepper to taste
- ¼ red onion thinly sliced
- 2 tablespoons lemon juice
- ¼ cup parsley tender leaves and stems, coarsely chopped
- ¼ cup mint or dill leaves and stems, coarsely chopped, reserve some for garnish
- ½ medium pomegranate seeds 80g
- A few slices of red chilli thinly sliced
- 2 tablespoons toasted pinenuts or chopped pistachios
- See Notes for sauce suggestions
Instructions
CONVENTIONAL METHOD
- Fill a pot with water and bring to the boil. Add the cauliflower florets and blanch for 2 minutes (see notes). Pour into a colander and place the cauliflower onto a clean towel and pat dry.
- Preheat the air fryer to 200°C (400°F). (See notes for oven).
- Add 2 tablespoons olive oil to a mixing bowl. Add garlic, cumin, salt and pepper.
- Toss the cauliflower into the seasoned oil. Spread out into a lined air fryer basket. Roast for about 15 minutes, turning after 10 minutes. Roast until golden with crispy edges. Place back into a bowl, toss in lemon juice and season to taste. Set aside to cool before chilling to assemble salad.
- Once cool, put the roasted vegetables into a large bowl with the remaining oil and the remaining ingredients. Toss gently, just to combine, then transfer to a platter and serve.
Notes
Your Own Notes
Nutrition
12 responses to “Roasted Greek Cauliflower Salad”
I used to hate cauliflower when younger but I’ve come to love it, especially when roasted. This is a super delicious way to serve cauliflower. A new favourite!
I used to hate cauliflower when younger but I’ve come to love it, especially when roasted. This is a super delicious way to serve cauliflower. A new favourite!
This cauliflower is so flavorful and looks even prettier when plated. We all loved it and will make it again!
I love your suggestion of adding some feta cheese! I think the balance of all those flavors would be so perfect! Great recipe!
This roasted cauliflower recipe is delicious and I will be making it again for sure. Thank you.
Such a flavorful cauliflower salad! This makes cauliflower so tasty that I’ve had this twice this past week!
Wow–I have a new appreciation for cauliflower. This recipe is going to be on repeat in our house–such a great combination of flavors and textures.
This is beautiful, and I love the combination of ingredients here!! So good!!
In Canada, cauliflower season is never over! We enjoy it year round and I’m always happy to find another delicious cauliflower recipe. That dressing is a real keeper!
Air fryer roasted Greek cauliflower salad was a revelation! Who would have thought that cauliflower could be so versatile and delicious in so many recipes. This salad was just delish. So easy and tasty, that I could eat it every day! 🙂
This roasted Greek cauliflower salad seems like a delicious way to combine all the fresh ingredients. I can’t wait to try it!
Such an easy salad to make with so much flavour!
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