Mustardy Cauliflower Salad
Elevate your side dish game with this vibrant Mustardy Cauliflower Salad, a delicious blend of roasted cauliflower, tangy mustard dressing, and crunchy roasted sunflower seeds. Infused with the bold flavors of whole-grain and Dijon mustard, fresh parsley, and zesty lemon juice, this warm salad offers a perfect balance of savory, tangy, and herbaceous notes. A sprinkle of capers and thinly sliced red onion adds a pop of flavor and texture, while honey lends a subtle, natural sweetness. Roasted to golden-brown perfection, the cauliflower creates a hearty base for this quick 40-minute recipe, ideal for serving as a side dish or a light, satisfying meal. This gluten-free, vegetarian-friendly salad will impress dinner guests and add a gourmet touch to any table.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 1 head cauliflower
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons whole-grain mustard
- 1 tablespoon Dijon mustard
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 0.25 cup fresh parsley
- 2 tablespoons roasted sunflower seeds
- 1 tablespoon capers
- 0.25 small red onion
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Cut the cauliflower into small florets and place them on the prepared baking sheet.
Drizzle the cauliflower with 2 tablespoons of olive oil, sprinkle with salt and black pepper, and toss to coat evenly.
Roast the cauliflower in the preheated oven for 20-25 minutes, or until golden brown and tender, turning halfway through cooking.
While the cauliflower is roasting, make the mustard dressing. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, whole-grain mustard, Dijon mustard, lemon juice, and honey until smooth. Set aside.
Finely chop the parsley and thinly slice the red onion. Set both aside for garnish.
Once the cauliflower is finished roasting, transfer it to a large mixing bowl.
Add the mustard dressing to the warm cauliflower and toss until well-coated.
Gently fold in the chopped parsley, roasted sunflower seeds, capers, and red onion.
Taste and adjust seasoning with additional salt or lemon juice, if desired.
Serve warm or at room temperature as a side dish or light meal.
Nutrition Facts
Calories |
197 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 2.1 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1059 mg | 46% | |
| Total Carbohydrate | 15.4 g | 6% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 6.2 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 730 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
