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A platter of vegan roasted cauliflower salad.

Vegan Roasted Cauliflower and Hazelnut Salad

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This Vegan Roasted Cauliflower and Hazelnut Salad is a festive winter salad. Made with whole food ingredients this gluten-free salad is both healthy and delicious! Make this Vegan Cauliflower Salad in just 35 minutes.
Course Salad
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 160
Author Elizabeth

Ingredients

  • 2 Medium Heads Cauliflower chopped
  • 3 Stalks Celery sliced
  • 1 Cup Pomegranate Arils
  • ½ Cup Roughly Chopped Hazelnuts
  • ½ Cup Roughly Chopped Parsley

Dressing

  • ¼ Cup Dijon Mustard
  • 2 Tablespoons Water
  • 1 Tablespoon Tahini
  • 1 Teaspoon Salt
  • ½ Teaspoon Red Pepper Flakes
  • ½ Teaspoon Pepper

Instructions

  • Preheat the oven to 450°F. Line a baking sheet with aluminum foil.
  • Rinse the cauliflower, then spread it on the baking pan. Bake for 25 minutes, or until the cauliflower is nicely browned. When the cauliflower is cooked, remove it from the oven and allow it to cool to room temperature.
  • Meanwhile, prepare the dressing. In a small bowl combine the mustard, water, tahini, salt, pepper, and red pepper flakes. Stir until evenly mixed. Set aside.
  • In a large bowl, mix the cooled cauliflower with the celery, pomegranate arils, hazelnuts, parsley, and dressing. Serve and enjoy!

Nutrition

Calories: 160kcal | Carbohydrates: 18g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.002g | Sodium: 583mg | Potassium: 818mg | Fiber: 7g | Sugar: 8g | Vitamin A: 572IU | Vitamin C: 103mg | Calcium: 83mg | Iron: 2mg