Roasted Cauliflower Salad

Categories: Salads, Side Dishes


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Recipe Information

Serving Size

½ c


Makes 14 servings

Nutrition Information

One serving is 130 calories, 9 g fat, 5 mg cholesterol, 60 mg sodium, 9 g carbohydrates, 4 g fiber, and 4 g protein


c = cup, T = tablespoon, t = teaspoon, lb = pound, oz = ounce, fl oz = fluid ounce, pkg = package


  • ¼ c + ½ T Olive oil
  • 1 t Rosemary, fresh, minced
  • 2 T Lemon juice
  • 1 T Red wine vinegar
  • ½ t Black pepper
  • 3 c Cauliflower florets
  • 1 cn Kidney beans, drained and rinsed (15 oz)
  • 2 c Spinach, packed
  • 1 T Chives, fresh, chopped
  • 2 t Parsley, chopped
  • ½ c Feta
  • ½ c Walnuts, chopped


  1. PREHEAT oven to 400°F.
  2. TOSS cauliflower with 1 T olive oil and ROAST on a baking sheet until caramelized, about 20-25 minutes.
  3. In a large bowl, WHISK lemon juice, ¼ c olive oil rosemary, pepper and red wine vinegar.
  4. ADD beans, spinach, chives, parsley, nuts, and roasted cauliflower.
  5. TOSS until coated.

Chickasaw Nation Nutrition Services

Get Fresh! is an initiative of the Chickasaw Nation. This material was funded by USDA’s Supplemental Nutrition Assistance Program. This institution is an equal opportunity provider and employer. For more information on the Supplemental Nutrition Assistance Program or the FDP Grocery Stores, visit