Roasted Purple Cauliflower Salad

Purple cauliflowers are available in our local farmer’s market, and as I really love roasted cauliflower I thought that I’d share this easy vegan purple cauliflower recipe with you!

What Is Purple Cauliflower?

Purple cauliflower is a type of cauliflower and a winter vegetable. Very similar to white cauliflower in taste and texture, it’s quite dense but has a sweeter and nuttier taste. The florets have a vibrant violet hue, but the stalks are white.

Purple Cauliflower Benefits

Purple cauliflower is a superfood. It’s packed with vitamin C, antioxidants, folate and fiber. It has anti-cancer properties, protects from heart disease and may help in weight loss.

Sheet Pan Roasted Purple Cauliflower Salad

This is a very simple roasted purple cauliflower salad, as purple cauliflower is the star of the dish. But if you don’t have purple cauliflower available, don’t worry! Just use white cauliflower instead. White cauliflower florets are seasoned with turmeric, ground black pepper and salt. While white cauliflower and broccoli are seasoned with just black pepper and salt. The salad isn’t just beautiful, but it also tastes amazing!

How to Roast Cauliflower?

I love roasted vegetables, and cauliflower is always on the rotation. Roasting cauliflower is to easy, and I love the texture and the taste! All you have to do is cut the cauliflower or broccoli into florets (see picture below), spread on a sheet pan, drizzle with olive oil and sprinkle with your seasonings. Mix everything together, then roast at 180c (356f) for 20-30 minutes or until the cauliflower is soft enough for you.

Cauliflower Seasoning

My favorite white cauliflower seasoning is turmeric, smoked paprika, black pepper and salt. But feel free to add any seasonings that you like. For the purple cauliflower, I just use salt and pepper. If you like garlic, then adding garlic granules or powder is a great idea. Once roasted, the tips of the cauliflower florets will turn golden, and that’s okay. That means that the cauliflower is slightly crispy from the outside but soft from the inside.

Lemon Garlic Salad Dressing

I paired this salad with a zesty refreshing garlic dressing, it’s tangy, sweet, and savory at the same time! Here’s how I make it:

Start by finely chopping fresh parsley leavesAdd minced garlic, mustard, olive oil, lemon juice, maple syrup or honey, salt, and pepper.Whisk everything together until well combined, and have a little taste to see if you would like to adjust anything like adding more salt or maple.

You can also do something different, and add more color to the salad by adding this pink raspberry dressing instead! To assemble the salad: After roasting the cauliflower florets, place them in a bowl, then pour the salad dressing over the cauliflower and broccoli. Give everything a good mix so that the dressing is well distributed, and serve. Finish off with some flaked almonds, or sunflower seeds for a lovely crunch.

Storing

I would only add the dressing to the roasted cauliflower before serving. Store the roasted cauliflower separate in an airtight container in the fridge for up to 3 days.