Roasted Cauliflower & Arugula Salad


If you are the kind of person who gets intimidated by all the gorgeous food photos online and wonders how those people can find the time and energy to make such gorgeous food all the time. This one’s for you.
This recipe is SUPER simple, uses easy to find ingredients, and has a very versatile dressing that you can easily use again and again for many other (potentially less-than-instagram-impressive) salads of all kinds!

If you felt like boosting the volume and density of this salad, by turning it into more of a meal, then I would suggest adding in some cooked quinoa or even a kamut rotini pasta kinda thing.
But simply as is, is quite lovely.


Roasted Cauliflower & Arugula Salad

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Category: Salad, Side Dish, Main Course

Cuisine: Vegan, Real food, Nutrient-dense, Vegetarian

Yield: 2-4

Roasted Cauliflower.jpg


  • 1 head cauliflower, cut into small florets

  • 2 Tbsp coconut oil

  • Salt & fresh pepper

  • 1 red pepper, diced small

  • 2 cups lightly packed arugula, roughly chopped

  • 1/4 cup toasted pine nuts (or slivered almonds)

  • 2 Tbsp pitted kalamata olives, roughly chopped

  • For the dressing:

  • 1 tsp dijon

  • 1 tsp maple syrup

  • 2 Tbsp red wine vinegar

  • 4 Tbsp olive oil

  • 1/4 tsp salt

  • 1 small clove of garlic, minced

  • Lots of fresh ground pepper


  1. Preheat your oven to 375F.

  2. Toss cauliflower florets with coconut oil, salt & pepper and spread on a lined baking sheet. Roast for 30-35 minutes until lightly browned and fork-tender. Set aside to cool.

  3. In a medium bowl, place cooled cauliflower and all other salad ingredients.

  4. In a medium glass jar, place all dressing ingredients and shake well.

  5. Toss salad ingredients with enough dressing to coat, adjusting seasonings as desired. Serve immediately.