Provider Farm

From our fields, for your family

Cauliflower salad with lemon dressing

Roasted cauliflower is great just plain, but if you want to jazz it up a little, give this recipe a try! The dressing is great on green salads too.

For the salad:

  • 1 large head cauliflower
  • 2 Tablespoons olive oil
  • 1/4 cup dried cranberries
  • 2 Tablespoons sliced almonds, toasted
  • 1/4 cup shredded Parmesan cheese

For the dressing:

  • 2 teaspoons minced shallots
  • 1 Tablespoon Dijon mustard
  • 3 Tablespoons freshly squeezed lemon juice
  • 1/2 teaspoons lemon zest
  • 2 teaspoons honey or maple syrup, or more to taste
  • 3 Tablespoons olive oil



Chop up the cauliflower, coat with oil and place on baking pan. Bake at 450 until the cauliflower is slightly browned and tender.
While the cauliflower is baking, mix the dressing ingredients and whisk the oil in.
When the cauliflower is finished baking, toss it with the additional salad ingredients and mix in dressing to taste. Serve salad hot or cold.