If you’re looking for a salad that bursts with flavor, crunch, and a touch of elegance, meet your new favorite: Pesto Cauliflower Salad. Roasted cauliflower and juicy tomatoes tossed with vibrant arugula, creamy parmesan, and a velvety pesto—this is the kind of dish you’ll crave for picnics, parties, and everyday lunches alike!
Why You’ll Love This Recipe
- Ultimate Flavor Burst: The combination of pesto, roasted veggies, and Parmesan cheese means every bite is rich, savory, and satisfying.
- Super Versatile: Serve Pesto Cauliflower Salad warm, chilled, as a side, or as a main—it’s fabulous for every occasion.
- Crowd-Pleaser: Gorgeous presentation and a medley of textures make this salad disappear quickly at any gathering!
- Good-for-You Ingredients: Veggies, nuts, and greens come together in a dish that’s delicious, filling, and nourishing.
Ingredients You’ll Need
Making Pesto Cauliflower Salad is delightfully straightforward, and every ingredient plays a starring role. Here’s what brings this vibrant salad to life—each part adds a layer of flavor, texture, or visual appeal you’ll love!
- Cauliflower: The heart of the salad, roasted for nutty, caramelized flavor and tender texture.
- Grape Tomatoes: Roasted just until they blister and pop, adding sweet juiciness.
- Olive Oil: Helps veggies roast beautifully and brings the pesto gloss to a perfect finish.
- Salt & Pepper: Essential for seasoning every layer and bringing out the best in your veggies.
- Arugula: Peppery greens that add freshness and balance to the rich flavors.
- Parmesan Cheese (shaved): For a salty, creamy touch that pairs with pesto like a dream.
- Red Onion: Thinly sliced for just the right hit of sharpness—go light or heavy as you like.
- Sliced Almonds: Toasted for crunch and a lovely nutty finish.
- Pesto: The soul of the dish—use your favorite store-bought or homemade for herby vibrance.
- Olive Oil (for tossing): A drizzle helps tie everything together when mixing at the end.
Variations
This Pesto Cauliflower Salad is endlessly adaptable—feel free to make it your own based on what’s in your fridge, your mood, or anyone’s dietary needs. Get creative and enjoy the freedom!
- Swap the Cauliflower: Try broccoli florets or a mix of both for extra color and unique flavor.
- Roasted Veggie Mix: Add bell peppers, mushrooms, or zucchini to boost nutrition and variety.
- Change Up the Greens: Use baby spinach, mixed greens, or even massaged kale in place of arugula.
- Switch the Nuts: Pine nuts or walnuts create a classic Mediterranean vibe (and go great with pesto).
- Alternative Cheeses: Sub shaved goat cheese or fresh mozzarella for a creamy twist instead of Parmesan.
- Try a New Pesto: Swap in sun-dried tomato, kale, or walnut pesto for a delicious flavor change-up.
- Go Onion-Free: Simply leave out the onion if you prefer a milder salad.
How to Make Pesto Cauliflower Salad
Step 1: Roast the Cauliflower
Preheat your oven to 400°F. Spread the cauliflower florets on a large, rimmed baking sheet. Drizzle with olive oil, season generously with salt and pepper, and toss everything until each floret is gleaming. Roast for 15 to 20 minutes, stirring once halfway through, until golden with crisped edges. The aroma is irresistible!
Step 2: Roast the Tomatoes
While the cauliflower roasts, toss your grape tomatoes with a little olive oil and a light sprinkle of salt and pepper. When the cauliflower has about 8 minutes left, add the tomatoes to the oven on a separate small baking pan. Roast until they’re blistered and starting to burst with juices—this elevates their sweetness and makes each bite pop!
Step 3: Toast the Almonds
Toasting the sliced almonds brings out their irresistible aroma and crunch. Place them in a dry skillet over medium-low heat. Stir often and watch closely—they’ll go from fragrant and golden to burnt in a flash! This step takes just 4–6 minutes but really amps up the salad’s flavor and texture.
Step 4: Assemble the Salad
Grab a big serving bowl and pile in your roasted cauliflower, roasted tomatoes, fresh arugula, thinly sliced red onion, toasted almonds, and shaved Parmesan. Drizzle generously with pesto and a splash of olive oil. Gently toss everything together so every ingredient gets a glossy coating. The Pesto Cauliflower Salad is ready to wow!
Pro Tips for Making Pesto Cauliflower Salad
- Golden Roasting: For perfectly caramelized cauliflower, avoid crowding the pan—spread florets out so they roast, not steam.
- Pesto Power: Use a great-quality pesto (store-bought or homemade)—it’s the main flavor, so taste it first and make sure you love it!
- Texture on Point: Only toss everything together just before serving to keep the arugula and almonds crisp and lively.
- Prep Ahead Friendly: You can roast, toast, and prep everything in advance, then combine at the last minute for maximum freshness.
How to Serve Pesto Cauliflower Salad
Garnishes
A final flurry of extra shaved Parmesan, a sprinkle of freshly cracked black pepper, and maybe a few torn basil leaves will make your Pesto Cauliflower Salad look truly irresistible. For a pop of color and flavor, try a drizzle of balsamic glaze just before serving!
Side Dishes
This salad pairs beautifully with grilled chicken, roasted salmon, or a crusty slice of sourdough bread. It also makes a wonderful partner for other Mediterranean-inspired dishes like quinoa pilaf or a simple Greek soup.
Creative Ways to Present
Serve Pesto Cauliflower Salad family-style on a big platter for sharing, or spoon it into individual bowls for a more elegant look. For parties, try mini portions in clear glasses or jars—guests will love grabbing a colorful, ready-to-eat serving!
Make Ahead and Storage
Storing Leftovers
Pop any leftovers into an airtight container and store in the fridge for up to 3 days. The flavors will meld even more overnight, and the salad stays surprisingly crisp thanks to the roasted veggies.
Freezing
While you can freeze roasted cauliflower, the salad is at its best fresh. Freezing will soften the veggies and affect the crunchy nuts and fresh greens, so it’s not recommended for this recipe.
Reheating
If you’d like to serve leftovers warm, gently reheat the roasted components (cauliflower and tomatoes) in a skillet or microwave before tossing with the remaining salad ingredients. Add the arugula, cheese, and almonds after reheating to keep everything crisp and vibrant.
FAQs
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Can I make Pesto Cauliflower Salad ahead of time?
Absolutely! You can roast the veggies and toast the almonds up to a day in advance. For best results, wait until just before serving to toss everything together with the pesto, arugula, and cheese so it stays fresh and crisp.
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What kind of pesto works best for this salad?
Classic basil pesto is traditional and delicious, but you can use any variety you love—sun-dried tomato, kale, or even arugula pesto. Homemade or high-quality store-bought pesto both work well.
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Is Pesto Cauliflower Salad gluten-free?
Yes! As written, this recipe is naturally gluten-free. Just double-check that your pesto and Parmesan are certified gluten-free if you’re cooking for someone with celiac disease or gluten intolerance.
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Can I use frozen cauliflower?
You can, but fresh cauliflower yields the best roasting results and texture. If you do use frozen, thaw and dry it well, and expect that the florets might be a bit softer after roasting.
Final Thoughts
This Pesto Cauliflower Salad is more than just a salad—it’s a celebration of flavor, color, and texture in every bite. Whether you’re serving it for a special event or a weeknight meal, you’ll delight in how easy, impressive, and satisfying it is. Give it a try and share some joy around your table!
Print
Pesto Parmesan Cauliflower Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Roasted Cauliflower Salad is a flavorful and nutritious dish that combines roasted cauliflower, grape tomatoes, arugula, and parmesan cheese, all tossed in a delicious pesto dressing. Perfect as a side dish or a light main course!
Ingredients
Cauliflower Salad:
- 1 head cauliflower, cut into florets
- 1 cup grape tomatoes
- 4 teaspoons olive oil, divided
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Salad Assembly:
- 1 1/2 cups arugula
- 1/2 cup parmesan cheese, shaved
- 1/4 cup red onion, thinly sliced
- 1/4 cup sliced almonds
- 1/2 cup pesto
- 2 tablespoons olive oil
Instructions
- Preheat Oven: Preheat the oven to 400°F.
- Roast Cauliflower: Spread cauliflower florets on a baking sheet, drizzle with 1 tablespoon olive oil, salt, and pepper. Roast for 15-20 minutes.
- Roast Tomatoes: Drizzle tomatoes with 1 teaspoon olive oil, salt, and pepper. Roast for 7-8 minutes.
- Toast Almonds: Toast almonds in a skillet over medium-low heat for 4-6 minutes, stirring regularly.
- Assemble Salad: In a large bowl, combine roasted cauliflower and tomatoes with arugula, red onion, almonds, parmesan, pesto, and olive oil. Toss gently to coat.
Notes
- Recipe Variations:
- Substitute broccoli for cauliflower
- Use pre-chopped cauliflower florets
- Add more roasted veggies like red pepper or mushrooms
- Omit red onion or use different greens like spinach
- Substitute pine nuts or walnuts for almonds
- Try sun-dried tomato pesto or different cheeses like mozzarella
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 5mg
