Hey there, fellow salad lovers! This Roasted Greek Cauliflower Salad is a new super delicious favorite of mine. It’s a super easy Greek side dish of roasted cauliflower, fresh herbs, and a zesty lemon dressing and sprinkled with ruby pearls of pomegranate.
Not only is it a super pretty salad, but it’s so easy to make for a midweek salad or to impress your family and friends. Don’t wait until cauliflower season to be over. Get cooking and into this epic salad!
Salad in a bowl with plates and bowl around it on a tiled green benchtop.

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.

Roasted Greek Cauliflower Salad labelled ingredients on a white backdrop.

The Ingredients

  • Cauliflower: Fresh is best, but frozen works too. Just make sure it’s well-drained.
  • Pomegranate Seeds: Add sweetness and crunch. Substitute with dried cranberries or raisins if needed.
  • Ground Cumin: Adds warmth and depth. If you don’t have cumin, try smoked paprika for a different but delicious twist.
  • Toasted Pine Nuts or Pistachios: Add a lovely crunch. You can also use almonds, walnuts, or sunflower seeds.

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.

A side view of a Greek vegetables salad in a bowl.

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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.

I have served mine with the Cottage Cheese Queso, however, this tasty Mediterranean salad would team well with Haydari Dip or Hummus as well. Even a 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

Can I make Roasted Greek Cauliflower Salad ahead of time?

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.

What can I use instead of pomegranate seeds?

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.

Can I use frozen cauliflower for this recipe?

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.

Roasted Greek Cauliflower Salad in a bowl with cottage cheese queso.

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Greek cauliflower salad in a bowl with pomegranate.

Cauliflower Salad

Hey there, fellow salad lovers! This Roasted Greek Cauliflower Salad is a new super delicious favorite of mine. It’s a super easy Greek side dish of roasted cauliflower, fresh herbs, and a zesty lemon dressing and sprinkled with ruby pearls of pomegranate.
Not only is it a super pretty salad, but it’s so easy to make for a midweek salad or to impress your family and friends. Don’t wait until cauliflower season to be over. Get cooking and into this epic salad!
5 from 19 votes!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Side Dish
Cuisine: Greek
Diet: Diabetic, Gluten Free
Recipe Category: Low Carb
Calories: 128kcal
Author: Megan Ellam
Servings: 4 serves
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Equipment

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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

Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture, store the dressing separately and toss with the salad just before serving. Ingredients Tips and Substitutions:
Use fresh cauliflower for the best results, but frozen cauliflower works if thawed and well-drained.
High-quality extra-virgin olive oil enhances flavour, but avocado oil can be used as a substitute.
Freshly minced garlic is preferred, though garlic powder can be used in a pinch.
If pomegranate seeds are unavailable, dried cranberries can be used.
Alternative Cooking Tips: If you don’t have an air fryer, roast the cauliflower in the oven at 200°C (400°F) for about 20-25 minutes, turning halfway through.
For a smoky flavour, grill the cauliflower instead of roasting. Serving Suggestions: I have served my Greek Cauliflower salad on top of Cottage Cheese Queso. It surprisingly goes really well together. I would also recommend serving the salad with Garlic Kebab Sauce, Salmoriglio Dressing, Italian Peperonata, or even my favourite Ranch Dressing would be awesome.

Your Own Notes

Nutrition

Serving: 1serve | Calories: 128kcal | Carbohydrates: 7g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 326mg | Potassium: 365mg | Fiber: 2g | Sugar: 3g | Vitamin A: 323IU | Vitamin C: 59mg | Calcium: 37mg | Iron: 1mg | Magnesium: 21mg | Net Carbs: 5g
Tried this recipe?Mention @meganellam or tag #madcreations!

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19 responses to “Roasted Greek Cauliflower Salad”

  1. Jacqueline

    5 stars
    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!

  2. Jacqueline.

    5 stars
    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!

  3. 5 stars
    This cauliflower is so flavorful and looks even prettier when plated. We all loved it and will make it again!

  4. Leslie

    5 stars
    I love your suggestion of adding some feta cheese! I think the balance of all those flavors would be so perfect! Great recipe!

  5. 5 stars
    This roasted cauliflower recipe is delicious and I will be making it again for sure. Thank you.

  6. 5 stars
    Such a flavorful cauliflower salad! This makes cauliflower so tasty that I’ve had this twice this past week!

  7. 5 stars
    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.

  8. 5 stars
    This is beautiful, and I love the combination of ingredients here!! So good!!

  9. Bernice

    5 stars
    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!

  10. Juyali

    5 stars
    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! 🙂

  11. 5 stars
    This roasted Greek cauliflower salad seems like a delicious way to combine all the fresh ingredients. I can’t wait to try it!

  12. Megan Mad Creations Hub

    5 stars
    Such an easy salad to make with so much flavour!

5 from 19 votes (7 ratings without comment)

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