Summery Roasted Cauliflower Salad

In the summer, I often shy away from the veggies like cauliflower and broccoli, because they are more of a fall/winter thing. But, the other day I was perusing through a new Okanagan cookbook and came across this amaaazing looking cauliflower salad recipe. The only thing was that it called for deep frying the veggies. I figured that it would taste just as good roasted, and boy was I right!! We ate it two nights in a row and I decided it could totally work as a summer salad, especially with the cherries. So, without further adieu, I bring you a cauliflower salad that just can't wait for winter to be shared.

This recipe is from the HEAL Weekly Meal Planning Program, but every once in a while I share a recipe from the program here on the blog! The Weekly Meal Plans provide you with a new meal plan, delivered to your inbox every Thursday evening so that you don't ever have to think again "What's for dinner!?" In your meal plan, you get 9 new recipes - 3 breakfast, 4 mains and 2 snacks - that are all high protein, gluten & dairy free and refined sugar free. Why? So that if you want to lose weight (or just tone up), increase your energy or improve icky digestive symptoms like bloating, you can. Click here to learn about our 12 week or 1 year meal planning options and let me plan out your weekly healthy menu!

This cauliflower salad recipe is:

  • gluten free
  • dairy free
  • grain free
  • Whole30 approved
  • candida friendly (ex dried fruit)
  • vegan
  • vegetarian
  • and EASY to make!

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Cook Time:


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  • 1 head cauliflower, chopped
  • 2 TBSP avocado oil
  • 1 red onion, sliced
  • 1 bunch green onions, chopped
  • 1/2 cup dried cherries (or raisins, or fresh cherries)
  • 1 TBSP fresh mint, chopped
  • sea salt & pepper, to taste


  • 1/2 cup tahini
  • 3 cloves garlic, finely grated
  • 1/2 tsp sea salt
  • 2 TBSP olive oil
  • 1 lemon, zested and juiced
  • 1 tsp parsley, chopped
  • 1/4 cup water


  1. Preheat the oven to 425F.
  2. Chop the cauliflower into bite size pieces and toss in a bowl with 2 TBSP avocado oil
  3. Place on a parchment lined baking sheet and set the timer for 15 minutes.
  4. While that's cooking, slice the red onion and once the timer goes off, add it to the tray of cauliflower, mix well and place back in the oven for another 10 minutes.
  5. While that's cooking, slice the green onions and mint, and prep the dressing.
  6. For the dressing, in a food processor, turn it on empty, and drop in 3 cloves of garlic. This will mince it.
  7. Then, add in the remaining ingredients and blend well until mixed.
  8. When the cauliflower timer goes off again, toss the green onion with the other onion and cauliflower and roast for another 5 minutes, or until the cauliflower edges have started to become crispy.
  9. When the cauliflower is ready, toss everything in a large bowl (dressing and all salad ingredients) and serve!

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