Roasted Cauliflower Salad

If you’re looking for an impressive addition to your table- holiday, birthday or Sunday dinner table-, look no further than this Moroccan Cauliflower Salad; seriously, this salad was a crowd pleaser on my clients Jewish New Years table and it played well eaten, cold, out of Tupperware for days after.

Roasted Cauliflower Salad

If you’re thinking, “cauliflower, on a festive table, are you SERIOUS??”, I’m going to challenge you to think again. Cauliflower is not only flavourful, but this recipe is as delicious as it looks- like I said, it’s impressive.

Now, I love cauliflower because it's really good for you, but lots of foods are good for us, but poor execution means we relegate them to the “good-but-sh*tty-tasting” column; but cauliflower when done right (EMPHASIS on done right) is NEXT LEVEL amazing.

This salad is juicy, sweet- but not cloying- and just the right amount of texture to keep it interesting- likely thanks to the little jewels of good fortune from the pomegranate seeds.

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The BEST PART of this recipe is the aforementioned cold eating of this salad. Yes, this salad is just as delicious, if not more (depending who you ask) when eaten cold!


MAKE IT for something special.

MAKE IT for a Monday.


Roasted Cauliflower Salad

  • 2 heads cauliflower, chopped into florets

  • 2 tbsp turmeric powder

  • 1 tbsp maple syrup

  • 1 tsp salt

  • 1/2 cup olive oil

  • 1 cup pomegranate seeds

  • 1/2 cup pistachio, chopped finely

  • 1/2 cup mint leaves

Preheat oven to 375F.

Whisk together the salt, maple syrup, turmeric and olive oil; combine with cauliflower and lay on a baking sheet and bake for 25-30 minutes.


Remove cauliflower from oven and toss with pistachio and pomegranate seeds. Garnish with mint leaves.


Remove cauliflower from oven and cool completely, about 20 minutes. Toss with mint, pistachio and pomegranate.

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