Dinner

Roasted Cauliflower Salad with Cranberries, Almonds, and Lemon-Dijon Dressing Recipe

ByMariam Harutyunyan March 9, 2026March 9, 2026

Introduction

This roasted cauliflower salad is a delightful blend of tender, caramelized cauliflower with a tangy, zesty dressing. Packed with crunchy almonds, sweet cranberries, and savory Parmesan, it makes a perfect side dish or light meal full of bold flavors.

A white bowl filled with a roasted cauliflower dish, showing about two layers of cauliflower heads that are slightly browned and crisped in places, mixed with small dark red dried berries and thin slices of light brown nuts scattered throughout. The cauliflower has a rough texture with some pieces having charred edges, and the top layer is sprinkled lightly with fine, pale crumbs or grated cheese. The bowl sits on a white marbled surface, and in the blurry background, there is a cut lemon and a bowl of coarse salt. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large head cauliflower
2 Tablespoons olive oil (for roasting)

1/4 cup dried cranberries
2 Tablespoons sliced almonds, toasted

1/4 cup shredded Parmesan cheese
2 teaspoons minced shallots

1 Tablespoon Dijon mustard
3 Tablespoons freshly squeezed lemon juice
1/2 teaspoon lemon zest

2 teaspoons honey, or more to taste
3 Tablespoons olive oil (for dressing)
Salt and pepper to taste

Instructions

Step 1: Preheat the oven to 400ºF and line a baking sheet with foil.
Step 2: Cut the cauliflower into florets and spread them on the prepared baking sheet. Drizzle with 2 tablespoons olive oil, toss to coat evenly, then season with salt and pepper.
Step 3: Roast the cauliflower for about 45 minutes, until golden brown and tender.

Step 4: While the cauliflower roasts, prepare the dressing by whisking together minced shallots, Dijon mustard, lemon juice, lemon zest, and honey in a small bowl. Gradually whisk in 3 tablespoons olive oil until smooth, then season with salt and pepper to taste.
Step 5: Remove the roasted cauliflower from the oven and transfer it to a large bowl. Add dried cranberries, toasted almonds, and shredded Parmesan cheese.
Step 6: Drizzle the dressing over the salad and gently toss to combine. Serve immediately.

Tips & Variations

Toast the almonds in a dry skillet over medium heat for extra crunch and flavor before adding to the salad.
Substitute dried cranberries with chopped dried apricots or cherries for a different fruity note.
Add fresh herbs like parsley or basil to brighten the salad further.

For a heartier dish, toss in some cooked quinoa or chickpeas.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The cauliflower may soften slightly but will still taste delicious. For best texture, keep the dressing separate and toss just before serving. Reheat cauliflower gently in the oven if preferred warm.

How to Serve

A white bowl is filled with roasted cauliflower pieces that have a lightly browned, crispy texture with some charred edges. Scattered throughout are small pieces of sliced almonds and dark red dried cranberries. On top, there is a sprinkling of grated cheese and cracked black pepper, giving a mix of white, light brown, and dark speckles across the cauliflower. The bowl is placed on a white marbled surface next to two half-cut yellow lemons, a small wooden bowl of cracked black pepper, and a white plate with more grated cheese. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

You can prepare the dressing and roast the cauliflower ahead, but for best texture, combine them just before serving. This helps keep the salad fresh and crisp.

What can I use instead of Parmesan cheese?

If you want a dairy-free option, try nutritional yeast for a cheesy flavor or omit the cheese altogether. Feta or pecorino can also be delicious alternatives.