You won’t be able to put your fork down after trying a bite of this Roasted Cauliflower Salad tossed in a creamy basil‑avocado dressing. It’s loaded with tasty mix‑ins like raisins, kale, cashews and crisp apple for a bright sweet‑and‑savory contrast.
This salad is healthy, vegan, gluten‑free and suitable for low‑carb eating. Serve it as a hearty side or a light entree, at room temperature or chilled—both are delicious.
Cauliflower remains one of the most versatile vegetables in the kitchen. Roasted until tender and lightly seasoned, it can replace grains or chips, stand in for fried favorites, or be the base for a substantial salad like this one. In this recipe, roasted cauliflower adds bulk and a subtle caramelized flavor that pairs perfectly with a bright avocado‑basil dressing.
To balance the roasted cauliflower I’ve added hearty chopped kale, sweet raisins, crunchy cashews and diced apple for freshness. The creamy basil avocado dressing brings everything together with a vibrant green color and smooth, tangy flavor. You can make the dressing in a blender or food processor in minutes while the cauliflower roasts.
This is a big salad—perfect for meal prep, potlucks, or family dinners. It stores well in the refrigerator and keeps for several days if you follow a few simple prep tips below. Because it’s vegan, dairy‑free and naturally gluten‑free, it’s a crowd‑pleaser for many dietary needs.
How to make cauliflower salad
- Roast the cauliflower. Spread 6 cups of diced cauliflower evenly on a baking sheet (one head yields about 3 cups diced, so two heads will be about 6 cups). Drizzle with about 1/4 cup olive oil and sprinkle 2 tablespoons Montreal steak seasoning or a simple mix of salt, pepper, dried minced garlic and onion. Roast in a preheated 400°F oven for 15 minutes until tender and lightly browned.
- Make the basil avocado dressing. In a blender or food processor combine 1/2 avocado (skin and pit removed), 1/4 cup fresh basil, 2 tablespoons white balsamic vinegar (or regular balsamic), 1½ tablespoons fresh lemon juice, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper and 1/4 cup olive oil. Blend until smooth and creamy. If you don’t have a blender, mash the avocado and whisk the remaining ingredients together until thoroughly combined.
- Assemble the salad. Place the roasted cauliflower in a large bowl and let it cool for at least 10 minutes. Add 4 cups chopped kale (stems removed), 1 cup raisins, 1 diced apple (cored) and 1/2 cup cashews. Pour the avocado dressing over the salad and toss gently until everything is coated. Finish with a diced avocado and a sprinkle of fresh cracked black pepper.
You can serve this salad cold or at room temperature. Letting the cauliflower cool before tossing will result in a room‑temperature salad; chill it in the refrigerator if you prefer it cold.
I’ve enjoyed this both immediately after making it and several days later when chilled—both ways are great.
Ingredient substitutions
Montreal steak seasoning alternative: If you don’t have Montreal seasoning, use 2 teaspoons coarse salt, 2 teaspoons coarse black pepper, 1 teaspoon dried minced garlic and 1 teaspoon dried minced onion.
Vinegar: White balsamic keeps the dressing a bright green color, but traditional balsamic vinegar will work fine if that’s what you have on hand.
Make‑ahead instructions
If serving the same day, assemble up to 12 hours ahead, cover and refrigerate. For weekly meal prep, store the roasted cauliflower and salad ingredients separately from the avocado dressing. Toss the salad with the dressing and add the final diced avocado just before serving to keep the texture and color at their best.
The avocado dressing keeps well: Store it in an airtight container in the refrigerator for up to 5 days. Press plastic wrap directly on the surface of the dressing before sealing to minimize browning. You can also double or freeze batches of the dressing while avocados are in season to enjoy the flavor year‑round.
More recipes with avocado
If you love avocado, try these ideas at home: Avocado Egg Salad Toast, Vegetarian Enchiladas with Creamy Avocado Sauce, Avocado Bruschetta, or Vegan Avocado Smoothie Bowls. Each recipe highlights the creamy texture and mild flavor of ripe avocados in different ways.
Made the recipe and loved it? Consider leaving a rating or review where you keep your favorite recipes to help others discover it.
Roasted Cauliflower Salad
Summary: A satisfying roasted cauliflower salad tossed with a creamy basil avocado dressing. Vegan, low‑carb and full of texture.
Servings: 8 servings
Prep Time: 29 minutes • Total Time: 29 minutes
Author: Whitney Bond
Ingredients
Cauliflower Salad
- 6 cups cauliflower, diced (about two medium heads)
- 1/4 cup olive oil
- 2 tablespoons Montreal steak seasoning or seasoning alternative
- 4 cups kale, stems removed and chopped
- 1 cup raisins
- 1 apple, cored and diced
- 1/2 cup cashews
- 1 avocado, diced
- 1/2 teaspoon fresh cracked black pepper
Creamy Basil Avocado Dressing
- 1/2 avocado, skin and pit removed
- 1/4 cup fresh basil
- 2 tablespoons white balsamic vinegar (or regular balsamic)
- 1 1/2 tablespoons fresh lemon juice
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced cauliflower with olive oil and the seasoning. Spread it in an even layer on a baking sheet and roast for 15 minutes until edges are lightly browned.
- Remove the cauliflower and transfer to a large mixing bowl. Let cool for at least 10 minutes.
- Add the chopped kale, raisins, diced apple and cashews to the cooled cauliflower.
- Make the dressing by blending the avocado, basil, white balsamic, lemon juice, salt, pepper and olive oil until smooth. If you don’t have a blender, mash the avocado and whisk the remaining ingredients together.
- Pour the dressing over the salad and toss gently to coat.
- Top with the remaining diced avocado and a crack of fresh black pepper before serving.
Notes
- Montreal steak seasoning is optional; a simple mix of coarse salt, coarse black pepper, dried minced garlic and dried minced onion works well as a substitute.
- One head of cauliflower yields roughly 3 cups diced; this recipe uses about 6 cups total.
- The dressing can be made ahead and refrigerated for up to five days. Press plastic wrap on the surface of the dressing to limit browning.
- White balsamic preserves the green color of the dressing; regular balsamic is fine if that’s what you have.
Nutrition Facts (per serving)
Calories: 332 kcal • Carbohydrates: 31 g • Protein: 5 g • Fat: 23 g • Fiber: 6 g • Sodium: 118 mg • Vitamin C, Vitamin A and other micronutrients present.