Roasted Cauliflower Salad


This salad started out as a vegetable roasting task for my Rouxbe cooking course. As cauliflower are in season in Scotland and at their best at the moment,  they seemed like the obvious choice. The hint of BBQ from the Roasted Cauliflower contrasts beautifully with pickled caperberries, lemon zest, microgreens and shards of plant-based parmesan for that cheezy umami hit. Served warm, this roasted cauliflower salad that is delicious, but cold leftovers are very tasty next day ( if there are any)

Serves: 4-6 people as a side dish


  • 1 large cauliflower or 2 small cauliflower


  • 1 clove garlic
  • Zest and juice of 1 lemon
  • 1/2 tsp sea salt
  • 1/2 tsp ground white pepper
  • 30mls olive oil


  • 1/4 cup caperberries – halved
  • zest of 1/2 lemon
  • plant-based parmesan
  • mircogreens


Begin by making the marinade.

Put the olive oil in a large bowl. Into the bowl, grate the garlic with a microplane (or crush in a garlic press). Add the lemon zest, lemon juice, seasalt, and ground white pepper. Whisk to combine and set aside while you prepare the cauliflower.

Cut your cauliflower in to equal sized florets, half large ones, this insures even roasting.

Toss the florets in the marinade until coated. Set aside the marinating florets (or if you have a vac-pac machine, put into a vac pac bag and remove as much air as possible and seal). Whichever marinade method you use, leave for as long as possible, so that the cauliflower absorbs as much flavour as possible (you could leave it for days for a more flavoursome result), great when pre-prearing meals for the week or for a dinner-party.

Place your marinated cauliflower on a silicon mat (or other non-stick baking tray lining). Keep the bowl aside, do not wash it, the residual marinade will be used later to dress the cauliflower.

Pre-heat oven to 180ºc fan forced. Bake for 15 minutes then check the cooking, it should have some light colour, some edges may be starting to char. At this point, turn over the florets and reduce the oven temperature to 140ºc for another 15 minutes. How cooked your vegetables are is really a matter of personal taste.

While your cauliflower is roasting, halve your caperberries, zest your lemon and harvest your microgreens.

In the large bowl, you marinaded your cauliflower in, toss roasted cauliflower, caperberries and lemon zest. Tumble into a serving dish and add plant-based parmesan shards and sprinkle with microgreens.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.