Roasted Cauliflower Salad with Lemon-Parsley Dressing (vegan)

by | Updated: May 23rd, 2017

Bright-yellow cauliflower florets over a bed of purple and green leafies make for a seasonally appropriate side dish. This simple, vegan-friendly salad is tossed with lemon juice, parsley and golden ground turmeric, revealing a beautiful color and fresh flavor. Add a sweet note with dried fruit and a sprinkle of hemp seeds for an added crunch. Serve as a side dish or double (or even triple) the recipe to make an entrée-sized salad.

Roasted Cauliflower Salad with Homemade Lemon Parsley Dressing

Serves 4 to 6 as a side dish


5 cups cauliflower florets
1/2 cup golden raisins, Thompson raisins or dried apricots, chopped
1/4 cup hemp seeds
2 Tbsp. avocado oil
2 tsp. ground turmeric
1/2 tsp. Himalayan salt
1/8  tsp. fresh ground black pepper
Pinch cayenne pepper


1 tsp. lemon zest
2 Tbsp. avocado oil
2 Tbsp. fresh lemon juice
Salt & fresh ground pepper, to taste
Handful freshly chopped parsley


  1. Preheat oven to 400 degrees F.
  2. In mixing bowl, combine cauliflower, avocado oil, turmeric, black pepper, cayenne and salt. Toss until each floret is fully coated.
  3. On a sheet pan lined with parchment paper, arrange cauliflower.
  4. Roast in over for 20-30 minutes until golden yellow and lightly crispy.
  5. Meanwhile, in bowl, combine lemon zest, avocado oil, lemon juice and parsley. Set aside.
  6. In large bowl, toss roasted cauliflower, raisins, hemp seeds and dressing. Add salt and pepper to taste.
  7. Serve chilled or at room temperature over a bed of greens like arugula or a colorful spring mix.