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Roasted cauliflower salad in a white bowl with a spoon.
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Roasted Cauliflower Salad With Crispy Beans

Looking to step up your salad game? This roasted cauliflower salad has it all: crispy beans, zesty lemon dressing, and tangy feta cheese. Whether you’re trying to eat more veggies or just want a flavor-packed, feel-good meal, this easy recipe has got you covered!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Dishes, Salads, Side Dishes
Cuisine: American, Mediterranean
Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Vegetarian
Keyword: cauliflower salad, roasted cauliflower salad, warm cauliflower salad
Diet: Gluten-Free, Vegetarian
Occasion: 4th of July, Birthdays, Thanksgiving
Time: 45 minutes or less
Servings: 4 servings
Author: Sarah Bond

Ingredients

  • 1 lemon
  • 1 head cauliflower cut into bite-sized florets
  • 1 15-oz can Great Northern Beans drained, 425 g
  • 4 Tbsp olive oil divided, 60 mL
  • 2 tsp garlic powder
  • 1 tsp each smoked paprika and cumin
  • ½ tsp each salt and pepper
  • 1 tsp cornstarch
  • 1 shallot
  • ½ cup crumbled feta divided, 7- g

Instructions

  • Prep: Preheat oven to 400°F (204°C). Grate the zest off of the lemon and save it. Onto a large parchment-lined baking sheet, spread cauliflower florets onto one side and drained beans onto the other. Drizzle 2 Tbsp of olive oil evenly over the cauliflower and beans.
  • Flavor: Stir the garlic powder, paprika, cumin, salt, and pepper in a bowl. Evenly sprinkle the spice blend over the cauliflower and beans. Sprinkle cornstarch just over the beans. Use your hands to mix the spices into the cauliflower and beans, being sure the two to keep them separate.
  • Bake: Cut the shallot into chunks, and the lemon in half. Put both onto the baking sheet. Set the sheet in the oven and roast for 25 to 35 minutes until beans are crispy and cauliflower is soft and a bit charred.*
    Roasted cauliflower salad featuring chickpeas and shallots on a baking sheet with lemon wedges, all set atop a patterned tile surface.
  • Dressing: In large bowl, combine the juice from the roasted lemon, remaining 2 Tbsp of olive oil, the reserved lemon zest, feta cheese, and a pinch of salt and pepper.
    A glass bowl with a minced garlic and oil mixture sits on a patterned countertop next to a baking tray of seasoned roasted cauliflower, perfect for adding to a vibrant roasted cauliflower salad.
  • Assemble: Add roasted cauliflower, beans, and shallot to the bowl and toss to combine. Serve warm.
    A bowl of roasted cauliflower salad garnished with parsley and garlic cloves, placed on a patterned surface with lemon halves and fresh herbs nearby.

Video

Notes

*If beans cook more quickly than the cauliflower, place a piece of aluminum foil over them to keep them from burning.
Storage: This cauliflower salad will last for about 5 days in an airtight container in the fridge.
Can I use fresh garlic? Yes, fresh garlic will work well in this recipe. Just mince it and mix it into the vegetables along with the other seasonings.
Can I make this recipe in advance? Yes! It can be made up to 5 days in advance. It can be enjoyed cold or reheated in the oven or air fryer.
Can I make it vegan? Make this salad vegan by using vegan feta cheese or omitting it altogether!

Nutrition

Serving: 1serving | Calories: 233kcal | Carbohydrates: 14.9g | Protein: 6.8g | Fat: 18.2g | Saturated Fat: 4.8g | Cholesterol: 17mg | Sodium: 686mg | Potassium: 385mg | Fiber: 4.6g | Sugar: 3.1g | Calcium: 137mg | Iron: 1mg
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