Springy Roasted Cauliflower Salad with Basil Hemp Seed Dressing

Posted by in Gluten-Free, Greens, Lovely as Leftovers, Uncategorized, Vegan

I was afraid that I’d posted too many cauliflower recipes. But then I thought, to heck with it, it’s delicious and I would happily eat cauliflower everyday for the rest of my years! Then I realized I really haven’t posted many recipes with cauliflower in them at all.

So here were are, mas coliflor, and my love of it. IMG_6194 (1)


There are so many brightly colored crops on display this time of year at the farmer’s market. The beauty of them instigates a battle between what I see and smell, and with what I can actually consume in a week. Having a general idea of what recipes I’ll be testing usually helps quell the argument. That, and the array of colors that all of the veggies have mutated into.

The purple, orange, green, and white varieties of cauliflower all fly under the same banner, but offer different nutritional benefits. The purple variety contains the same antioxidant found in red wine, anthocyanin, while orange varieties contain a bit extra vitamin A. Vegetables that are deep in color offer far more vitamins and minerals than those that lack color, but white cauliflower offers nutritional benefits all the same. While they all have a similar taste, there is something so pleasing about mixing orange and purple together on a plate. Obviously I am easily amused.

One of my favorite things to do with my beloved is roasting the sucker and piling it with a ton of fresh farmer’s market vegetables. Bright red radishes and crispy spinach leaves make this a perfect springy dinner.

Springy Roasted Cauliflower Salad with Basil Miso Dressing – serves 4

For the cauliflower:

  • 3 heads of cauliflower, rinsed and trimmed
  • 1/2 of a sweet yellow onion, peeled
  • 3 tbsp olive oil
  • 3 cloves of garlic, minced
  • zest and juice of 1 lemon
  • salt and pepper to taste

Preheat oven to 400F. Line a baking sheet with foil and spray with coconut oil. Chop the washed and trimmed cauliflower into small, pea-size pieces. Dice the onion into 1/4 in pieces. In a large bowl, combine olive oil, garlic, lemon zest and juice, and salt and pepper. Toss cauliflower pieces and onion into bowl until entirely coated, and transfer to prepared baking sheet. Spread the coated mixture into a flat layer and cook until crispy, about 30-40 minutes, tossing halfway through cook time.

For the Basil Hemp Seed Dressing:

  • 4 tbsp hemp seeds
  • 2 tbsp truffle-infused olive oil plus 2 tbsp regular olive oil
  • 1/3 c water
  • 1 handful of washed and trimmed basil leaves

To be made while cauliflower is roasting. In a high speed blender or emulsion blender, blend all ingredients until thoroughly combined. Store in fridge until ready to use.

For the salad:

  • 4 cups mixed greens: spinach, kale, arugula, or whatever you have on hand
  • 6 small radishes, washed and thinly sliced
  • 2 avocados, peeled, cored and sliced into 1/4 in thick slices
  • 1/2 c toasted pine nuts
  • a few stems of fresh basil leaves, washed and cut chiffonade

On each plate place a handful of mixed greens and a cup or so of the roasted cauliflower. Place slices of radish and avocado around the greens and sprinkle with the pine nuts. Lightly dress the salad and top with basil leaves and eat!