Roasted Cauliflower Salad

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  • Level: Easy
  • Total: 35 min
  • Active: 15 min
  • Yield: 12 servings
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2 heads cauliflower, cut into medium florets

2 tablespoons olive oil 

2 teaspoons kosher salt 

1 teaspoon freshly ground black pepper 

1/2 cup pine nuts 

1/4 cup pesto 

3 tablespoons champagne vinegar 

6 cups mixed baby arugula, spinach and kale 

1/2 cup pitted Castelvetrano olives, halved 

1/2 cup pitted kalamata olives, halved 

1/2 cup fresh Italian parsley leaves 


  1. Preheat the oven to 450 degrees F.
  2. Toss together the cauliflower florets, olive oil, salt and pepper and divide between 2 baking sheets. Roast until the cauliflower is deep golden, 18 to 20 minutes. Allow to cool.
  3. Meanwhile, in a dry saute pan over medium heat, toast the pine nuts until lightly toasted, 4 to 5 minutes. Transfer to the baking sheets with the cauliflower.
  4. Next, place the pesto and champagne vinegar in a small mason jar. Screw on the lid and shake until well combined.
  5. Place the baby greens onto a large platter, top with the cooled cauliflower and pine nuts and then scatter the olives and parsley over the top. Just before serving, drizzle over the dressing and toss.