Lemony Cauliflower Salad Recipe

This lemony cauliflower dish is a game-changer because it nails the perfect blend of simplicity and flavor, with the tangy lemon zest and roasted garlic bringing life to every bite. Plus, the crispy toasted almonds and fresh parsley give it that gourmet touch, making me feel like a total chef even on a weeknight!

I adore how this Lemony Cauliflower Salad manages to pack such a punch of flavor, thanks to the fresh lemon juice and zest that really pop when you’re eating it. The garlic somehow manages to be in the background and aromatic, which makes sense considering the depth that it typically brings to a dish.

And I can’t forget the insane crunch of the toasted and seasoned almonds that blanket the salad nondiscriminately. That is me trying to say that the almonds are everywhere in the dish, taking it to another textural place.

Ingredients

Cauliflower:
Reduced calories and carbs, and crammed with fiber and vitamins.

Olive Oil:
Nutrients that enhance the flavor and absorption of heart-healthy fats.

Lemon Juice:
Delivers a revitalizing citrus zest and is high in vitamin C.

Garlic:
Renowned for enhancing the immune system and introducing a delectable umami flavor.

Flat-leaf Parsley:
Provides a wonderful source of antioxidants and adds freshness.

Toasted Almonds:
Provides a gratifying crunch and nourishing fats.

Ingredient Quantities

• 1 medium head of cauliflower, cut into small florets
• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup flat-leaf parsley, chopped
• 1/4 cup toasted almonds, roughly chopped
• 1/4 cup grated Parmesan cheese (optional)
• 1/4 cup sliced green onions

Instructions

1. Set your oven to 400°F (200°C) to preheat. Parchment paper makes an excellent lining for a baking sheet, and it is what you should use when lining the sheet for this recipe.

2. Place the cauliflower florets on the baking sheet you’ve prepared. Drizzle 2 tablespoons of olive oil over them, and then sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper.

3. In a preheated oven, roast the cauliflower for 20-25 minutes, or until it is tender and lightly golden, stirring it halfway through the cooking time.

4. As the cauliflower roasts, you can make the dressing. In a small bowl, combine the remaining 2 tablespoons of olive oil, juice from 1 lemon, lemon zest, minced garlic, salt, and freshly ground black pepper. Whisk together and taste to adjust the seasoning if necessary.

5. In a dry skillet, over medium heat, toast the almonds until they are golden and smell nice. Set aside to cool.

6. After roasting, let the cauliflower sit for about 5 minutes so it can cool slightly.

7. In a large salad bowl, put together the cauliflower that has been roasted, the parsley that has been chopped, the toasted almonds, and the green onions that have been sliced.

8. Put the dressing on the salad and toss gently to coat all the ingredients evenly.

9. If you are using it, sprinkle the salad with the grated Parmesan cheese and toss again lightly.

10. This delightful lemony cauliflower dish can be served in a few different ways. I usually serve it warm, but it’s also excellent at room temperature, even as a salad.

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Measuring spoons (tablespoon, teaspoon)
5. Knife
6. Cutting board
7. Small bowl
8. Whisk
9. Dry skillet
10. Heat-resistant spatula or spoon (for stirring)
11. Large salad bowl
12. Optional: Grater (if using Parmesan cheese)

FAQ

• Q: Can I use frozen cauliflower?The best texture comes from fresh cauliflower, but if you’re using frozen, you must thaw it and pat it dry before using it for the best results.
• Q: How long can I store this salad?A: An airtight container in the refrigerator stores leftovers salad well for up to 3 days.
• Q: Can I make this salad vegan?A: Yes, just leave out the Parmesan cheese or use a substitute for mainly cheese.
• Q: Is there a substitute for almonds?A: Other nuts can be used, such as walnuts or pecans, and they can also be omitted if desired.
• Q: What’s a good alternative for parsley?Using fresh cilantro or dill can be an alternative to using parsley.
• Q: How do I toast the almonds?A: In a dry skillet over medium heat, toast slivered or sliced almonds for 4-5 minutes, stirring frequently until they are golden brown and emit a nutty aroma.

Substitutions and Variations

1 medium head of cauliflower, broken into small florets – For this amount, you can use 1 medium head of broccoli, broken into small florets.
1/4 cup olive oil – Use 1/4 cup avocado oil or sunflower oil instead.
2 tablespoons fresh lemon juice – You can substitute this with 2 tablespoons apple cider vinegar.
One teaspoon lemon zest can be replaced by one teaspoon lime zest.
1/4 cup toasted almonds, roughly chopped – Substitute with 1/4 cup toasted walnuts or pecans, roughly chopped.

Pro Tips

1. To ensure even roasting, spread the cauliflower florets out in a single layer on the baking sheet, leaving space between each piece. Overcrowding can cause them to steam rather than roast.

2. Enhance the almonds’ flavor by adding a pinch of sea salt while toasting. This simple step can elevate their taste and add depth to your dish.

3. For an extra burst of citrus flavor, consider adding a little extra lemon zest to the final tossed salad. This will refresh and brighten the dish even more.

4. If you prefer a bit of spice, add a pinch of red pepper flakes to the dressing. This subtle heat can balance well with the lemon and garlic flavors.

5. Consider using a mix of fresh herbs, such as mint or cilantro, along with the parsley for added complexity and freshness in flavor.