Caramelized Cauliflower Salad

  • Author: Erin Alderson
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
  • Yield: 4 salads 1x
  • Cuisine: salad


An easy and flavorful cauliflower salad that comes features a tangy lime dressing paired with caramelized cauliflower and roasted red peppers.



  • 1 medium head cauliflower
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 2 red peppers (see note)
  • 1/2 cup uncooked quinoa
  • 1/4 cup minced cilantro
  • 1/4 cup minced flat-leaf parsley
  • 3 tablespoons olive oil
  • 3 tablespoons lime juice
  • 2 tablespoons honey or vegan sweetener
  • 1/4 cup toasted pepitas


  1. Preheat oven to 425˚ F. Cut cauliflower into bite-size florets. Toss with 1 tablespoon olive oil and salt. Place on a baking tray along with whole red peppers. Roast, turning/stirring occasionally, until cauliflower is caramelized and peppers charred: 25-35 minutes. Remove from oven and let cool slightly.Remove the skin from the roasted red pepper and dice.
  2. Rinse quinoa and combine with 1 cup water in a medium pot. Bring to a boil, reduce to a simmer, and cook for until water is almost fully absorbed, about 12-15 minutes. Remove from heat, cover and let sit until remaining water is absorbed, about 5 minutes.
  3. Combine quinoa, cauliflower, and roasted red pepper in a bowl. Add cilantro and parsley to quinoa mixture.
  4. To make dressing, combine olive oil, lime juice, and honey in a jar with liquid. Shake until combined. Pour on salad and toss until combined. Taste and add more salt as desired. Add in the pepitas right before serving.


Tips & Tricks: Often during the winter I will use jarred red peppers instead of fresh peppers.

To make vegan, omit the honey or use your favorite substitute.

Stock up: get the pantry ingredients you will need: cauliflower, red peppers, quinoa

Nutrition: See the information.


  • Calories: 333
  • Sugar: 14.3
  • Sodium: 35.3
  • Fat: 19.4
  • Carbohydrates: 35.3
  • Fiber: 6.4
  • Protein: 9.1
  • Cholesterol: 196.9