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5.0 from 21 votes

Mediterranean Roasted Cauliflower Salad

Roasted cauliflower salad with Mediterranean spices is so flavorful and easy to make. The cauliflower is seasoned with warm spices and roasted to perfection, then topped with a zesty yogurt dressing, making every bite extra delicious.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 6 servings
Calories: 293 kcal
Course: Salad
Cuisine: Mediterranean

Ingredients

Spice mix
  • 1 tsp cumin
  • 1/2 tsp Coriander
  • 1/4 tsp Turmeric
  • 1/2 tsp paprika
  • 1/4 tsp cardamom
  • 1/2 tsp Aleppo pepper
  • 4 tbsp olive oil extra virgin
Roasted cauliflower salad
  • 1 large head of cauliflower sliced vertically
  • 1 cup cooked chickpeas canned or homemade
  • 1/3 cup green onions chopped
  • 1/3 cup cilantro chopped
  • 4 hard boiled eggs
  • 1/2 cup olives green and black, chopped
  • 1/2 red onion sliced
  • 1/3 cup pine nuts
Lemon yogurt dressing
  • 1/2 cup PLAIN yogurt
  • 1 lemon juice of
  • 1/4 tsp salt
  • 1/2 tsp paprika
  • 1/2 tsp thyme
  • 1 tbsp olive oil

Instructions

    Cup of Yum
  1. In a small bowl, mix cumin, coriander, turmeric, paprika, cardamom, Aleppo pepper and olive oil.
  2. Preheat the oven to 400°F and coat a baking sheet with cooking spray.
  3. Place the cauliflower pieces on the baking sheet and spread half of the spice mixture on them. Flip and spread the rest on the other side. Roast in the preheated oven for 20 minutes. Flip halfway through to make sure they cook evenly.
  4. Make the yogurt dressing - mix the yogurt, lemon juice, salt, paprika, thyme and olive oil in a small bowl and set aside.
  5. Place roasted cauliflower on a platter and arrange the chickpeas, green onions, cilantro, dill, hard boiled eggs, olives and red onion on the salad. Heat a pan over medium heat and toast the pine nuts for 2-3 minutes until golden on all sides. Add them to the salad.
  6. Drizzle the yogurt dressing over the salad and serve.

Notes

  • °F for 20 minutes. Stir/flip halfway through for even cooking. 
  • To keep the cauliflower crispy and juicy, it’s best to roast it at 400°F or 425°F. 
  • It’s important to stir the cauliflower halfway through roasting to make sure it’s crisping on all sides. 
  • To have nicely cooked cauliflower, make sure they’re in a single layer and not overlapping. Also, it’s best not to overcrowd the pan, same as we do to make
  • Mediterranean roasted vegetables
  • .
  • You can cut the cauliflower into steaks or florets, both would work for this recipe. 
  • If using frozen cauliflowers, roast them from frozen at 450°F for 20 minutes. Stir/flip halfway through for even cooking. 
  • To keep the cauliflower crispy and juicy, it’s best to roast it at 400°F or 425°F.  It’s important to stir the cauliflower halfway through roasting to make sure it’s crisping on all sides. 
  • To have nicely cooked cauliflower, make sure they’re in a single layer and not overlapping. Also, it’s best not to overcrowd the pan, same as we do to make Mediterranean roasted vegetables.
  • This salad is best served when the roasted cauliflower is still warm. To save time, you can prepare the spice mix, vegetables and dressing a few hours in advance and roast the cauliflower before serving.
  • Store the leftovers in an airtight container and refrigerate for up to 3-4 days. 
  • You can serve this salad with Middle Eastern tahini sauce instead of the yogurt sauce. 

Nutrition Information

Calories 293kcal (15%) Carbohydrates 14g (5%) Protein 9g (18%) Fat 24g (37%) Saturated Fat 4g (20%) Cholesterol 127mg (42%) Sodium 331mg (14%) Potassium 257mg (7%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 591IU (12%) Vitamin C 12mg (13%) Calcium 75mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 293

% Daily Value*

Calories 293kcal 15%
Carbohydrates 14g 5%
Protein 9g 18%
Fat 24g 37%
Saturated Fat 4g 20%
Cholesterol 127mg 42%
Sodium 331mg 14%
Potassium 257mg 5%
Fiber 4g 16%
Sugar 4g 8%
Vitamin A 591IU 12%
Vitamin C 12mg 13%
Calcium 75mg 8%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.