Roasted Cauliflower Salad with White Beans and Lemon
Roasted Cauliflower Salad with White Beans and Lemon delivers caramelized flavor, fresh citrus, and is an easy weeknight side dish. This roasted cauliflower salad recipe combines golden-roasted cauliflower florets, creamy cannellini beans, peppery arugula, and shaved Parmigiano-Reggiano tossed in a simple lemon olive oil dressing.
Servings: 4
Calories: 373kcal
Equipment
- Large sheet pan
- Large Salad bowl
- Small Mixing bowl if mixing dressing separately
- Whisk
- Vegetable peeler (for shaving cheese)
Ingredients
Roasted Cauliflower Salad
- 1 large large cauliflower head (about 2½ pounds) cut into bite-size florets
- 1 can cannellini beans drained and rinsed
- 3 cups fresh arugula divided
- ¼ cup Parmigiano Reggiano shaved with a vegetable peeler
- 2 tablespoons extra virgin olive oil
- salt and freshly cracked black pepper to taste
Lemon Olive Oil Dressing
- 3 tablespoons extra virgin olive oil
- ½ lemon juice and zest
- 1 small garlic clove finely minced
- 1 to 2 tablespoons Parmigiano Reggiano
- Pinch sea salt
Instructions
- Preheat the oven to 425°F. Arrange the cauliflower florets on a sheet pan and drizzle with olive oil. Season with salt and freshly cracked black pepper, then toss until evenly coated.
- Spread the florets in a single layer to ensure proper caramelization. Roast for 18 to 22 minutes, turning once halfway through, until the edges are golden and lightly crisp. Allow the cauliflower to cool slightly.
- In a large salad bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, grated Parmigiano Reggiano, and a pinch of sea salt. Whisk until the dressing is well emulsified and bright in flavor. Taste and adjust the seasoning if needed.
- Add the roasted cauliflower and drained cannellini beans to the bowl. Gently toss so the warm cauliflower and beans absorb the dressing and become evenly coated.
- Add most of the fresh arugula to the bowl and lightly toss just until the greens are incorporated. Transfer the salad to a serving platter. Scatter the remaining handful of arugula over the top so the salad stays vibrant and fresh.
- Finish with shaved Parmigiano Reggiano and freshly cracked black pepper. If desired, drizzle lightly with extra olive oil and add a small squeeze of lemon for brightness.
- Serve immediately while the roasted cauliflower is still slightly warm.
Video
Notes
Cooking Notes:
Roasting the cauliflower properly is the key to the entire recipe. High heat helps create caramelized edges while keeping the centers tender.
Tips for Best Results:
- Roast cauliflower at 425°F so it develops golden edges.
- Toss the cauliflower halfway through roasting for even browning.
- Leave space between florets on the pan so they roast instead of steam.
- Add delicate greens like arugula after roasting so they stay fresh.
Nutrition
Calories: 373kcal | Carbohydrates: 36g | Protein: 16g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 5mg | Sodium: 192mg | Potassium: 1104mg | Fiber: 10g | Sugar: 5g | Vitamin A: 418IU | Vitamin C: 112mg | Calcium: 223mg | Iron: 3mg
