Roasted Cauliflower and Grape Salad

If you’re looking for a vibrant, nutrient-packed salad that’s as beautiful as it is satisfying, this Roasted Cauliflower Salad is it. Tender roasted cauliflower and grapes pair with creamy white beans, tart cranberries, and juicy pomegranate arils for a mix of flavors and textures you’ll love. Everything is brought together with a light maple-Dijon vinaigrette and finished with toasted nuts and fresh parsley. It’s naturally oil-free, fiber-rich, and packed with plant-based protein. Perfect as a festive side or a satisfying make-ahead meal.

Author

PLANTSTRONG Team

Category

Dinner

Ingredients

• 1 head cauliflower, cut into medium-sized florets (or 1 bag cauliflower florets)
• 3/4 cup green or red grapes, halved
• 1/2-1 tbsp aquafaba (liquid from your white beans)
• 1/3 cup pomegranate arils
• 1/4 cup dried cranberries
• 1 cup white beans (cannellini or butter), warmed
• 1/4 cup toasted pine nuts (or sliced almonds)
• Parsley (for garnish)
• 1 1/2 tbsp white wine or apple cider vinegar
• 1 tsp maple syrup or date syrup
• 1 tsp dijon mustard
• Pinch of salt

Directions

1. Preheat oven to 425F and line a baking sheet with parchment paper.
2. Bring a pot of water to a boil. Add cauliflower florets and cook for 3-4 minutes. Remove from water and let steam on a towel or plate for 5 minutes.
3. Arrange cauliflower and halves grapes on baking sheet. Toss with a little bit of aquafaba. Season with pepper and a pinch of salt. Roast for 12-15 minutes, flipping halfway until cauliflower is golden.
4. Transfer cauliflower and grapes to a bowl. Add pomegranate, cranberries, and white beans. Toss to combine.
5. In a jar, mix together all ingredients for the dressing.
6. Dress your veggies. Top with toasted nuts and parsley.
7. Serve warm or at room temperature.