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December 16, 2021

Vegan Roasted Cauliflower Salad with Hazelnuts

This Vegan Roasted Cauliflower Salad with Hazelnuts is a festive winter salad. Made with whole food ingredients this gluten-free salad is both healthy and delicious! Make it in just 35 minutes.

Vegan Roasted Cauliflower Salad with Hazelnuts

I'm going to be honest with you: I made this salad because it's festive. Honestly, who doesn't want a beautiful red and green salad on their Christmas dinner table?!

This salad is more than festive though. It's healthy and delicious!

There's veggies: cauliflower and celery. And fruit: pomegranate. And some crunch: hazelnuts. Plus a delicious mustard dressing for some tang. What's not to love?

Why I love this Vegan Roasted Cauliflower Salad with Hazelnuts

  • Dietary needs — this recipe is dairy-free, plant-based, oil-free, gluten-free, and sugar-free
  • Delicious and festive side dish — this salad is full of fresh ingredients that are colorful and bright
  • Not a salad — okay so I'm calling it a salad, but there's no lettuce or spinach or kale. It's like a secret salad - for people who hate salads!

Vegan Roasted Cauliflower Salad with Hazelnuts

Ingredient Notes

  • Cauliflower
  • Celery
  • Pomegranate Arils: I like to buy these pre-seeded, to avoid the hassle of seeding a pomegranate. See below for instructions on how to seed one.
  • Hazelnuts: I used hazelnuts without skins, but leaving the skins on is fine
  • Parsley: fresh is best, but if you're in a pinch I think freeze dried parsley would be perfect

Dressing

  • Dijon Mustard: a mild yellow mustard could be subbed for the Dijon
  • Water
  • Tahini: you could sub almond butter
  • Salt
  • Red Pepper Flakes: you could sub another spicy pepper like cayenne
  • Pepper

How to make this Vegan Roasted Cauliflower Salad with Hazelnuts

Step 1. Preheat the oven to 450°F. Line a baking sheet with aluminum foil.

Step 2. Rinse the cauliflower, then spread it on the baking pan. Bake for 25 minutes, or until the cauliflower is nicely browned.

Step 3. 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.

Step 4. When the cauliflower is cooked, remove it from the oven and allow it to cool to room temperature.

Step 5. In a large bowl, mix the cooled cauliflower with the dressing.

Step 6. Add the celery, pomegranate arils, hazelnuts, and parsley. Stir to combine. Serve and enjoy!

Vegan Roasted Cauliflower Salad with Hazelnuts

Frequently Asked Questions

Is this salad gluten-free?

Yes!

How do I roast cauliflower without oil?

The secret to roasting cauliflower without oil is to rinse it before you roast it. (Which you'll notice that I've instructed in the recipe steps.)

You should rinse your produce anyway, to remove unwanted chemicals. But the rinsing serves an extra purpose when you roast without oil. Having just a bit of moisture on the surface of the cauliflower prevents it from burning before it is fully cooked.

Instead, you end up with a soft yet browned cauliflower. No oil required!

How do I get the arils out of a pomegranate?

My cheeky answer: you don't. Just buy the arils already seeded. It's quicker and easier.

My real answer: check out this video.

Recipe Prayer

Thank you God for this cauliflower salad. Thank you for giving us healthy and delicious foods to enjoy. Amen.

Vegan Roasted Cauliflower Salad with Hazelnuts

Related Recipes

Loved this salad? I've got plenty more vegetable side dishes for you! Here are some of my favorites:

Tried this recipe?

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**This post contains affiliate links. For more information see my disclosure here.

Vegan Roasted Cauliflower Salad with Hazelnuts

This Vegan Roasted Cauliflower Salad with Hazelnuts is a festive winter salad. Made with whole food ingredients this gluten-free salad is both healthy and delicious! Make it in just 35 minutes.

Author:

Elizabeth

Serves:

6

Prep:

10

min

cook:

25

min

total:

35

min

Ingredients

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

Dressing

  • 1/4 Cup Dijon Mustard
  • 2 Tablespoons Water
  • 1 Tablespoon Tahini
  • 2 Teaspoons Salt
  • 1/2 Teaspoon Red Pepper Flakes
  • 1/2 Teaspoon Pepper

Instructions

  1. Preheat the oven to 450°F. Line a baking sheet with aluminum foil.
  2. Rinse the cauliflower, then spread it on the baking pan. Bake for 25 minutes, or until the cauliflower is nicely browned.
  3. 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.
  4. When the cauliflower is cooked, remove it from the oven and allow it to cool to room temperature.
  5. In a large bowl, mix the cooled cauliflower with the dressing.
  6. Add the celery, pomegranate arils, hazelnuts, and parsley. Stir to combine. Serve and enjoy!
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January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography