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Roasted Cauliflower Spring Salad

The BEST Spring salad with roasted vegetables, garbanzo beans, and a lemony herb dressing.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: 1st Course, lunch, Salad, Side Dish
Cuisine: American, Mediterranean
Keyword: diet, fresh herbs, healthy, healthy food, healthy recipes, lemon dressing, lunch ideas, roasted vegetables, spring foods, spring salad
Servings: 4 servings

Ingredients

  • 1 head cauliflower, sliced into thick "steak cuts"
  • 1 orange bell pepper, sliced
  • 1/2 cup olive oil plus more
  • spring mix salad
  • 1 1/2 large lemons, juiced
  • 2 garlic cloves, minced
  • 1/2 cup garbanzo beans, drained and rinsed
  • 1/2 cup feta cheese
  • 2 green onions, sliced thin
  • 2 tbsp parsley, minced
  • 1 tsp dried dill weed
  • salt and pepper to taste

Instructions

  • Heat the oven to 400°
  • On a baking sheet lay out the cauliflower and peppers. Drizzle with olive and a healthy sprinkle of salt and pepper. Roast for 20 minutes or until a knife will pierce through the thickest part of the cauliflower. The peppers will cook faster so about 4-5 minutes before the cauliflower is done remove the peppers.
  • While the vegetables roast let's make the dressing
  • In a bowl whisk the olive oil, lemon, garlic, dill, and 1 1/2 tbsp parsley. Sprinkle in some salt and pepper.
    Whisk well and set aside.
  • Plate a heaping handful of spring mix on all the plates. Making them as even as possible, add a cauliflower steak to the center (add more if you desire) Top with bell pepper.
  • Next is a scoop of the beans, followed by a sprinkle of feta cheese, green onions, then finished off with a pour of the dressing. I like to sprinkle a bit more parsley on top as well.
  • ENJOY!