This filling delicious Roasted Cauliflower and Chorizo Salad is so simple to prepare. It’s hearty enough to be served on its own as a main or as a delicious side. This cauliflower salad is fantastic warm or cold, and is great for BBQs for when you need to bring a plate. This salad is packed with cauliflower, chorizo, red onion, spinach, almonds and celery. It is also egg and gluten free.
OK team here is a news flash for you….you don’t have to put up with boring salads! And I am guessing because you are looking for a deliciously different salad then that is why you are here. And you are in luck…this filling cauliflower salad recipe is the very opposite of boring.
One of the things I love about this cauliflower salad recipe is that it’s far from your traditional salad. And the roasted cauliflower and onion make for great taste and texture. While this salad is not as quick as tossing altogether all the roasting happens on one tray so it’s super easy to prepare on busy weeknights or to meal prep for the week ahead.
One of my goals is to get much better at meal prepping, especially during the week. And I am much less tempted to buy my lunch when I know I have a delicious salad in the fridge waiting for me.
But the problem with salads for lunch is that often I am super starving by 3pm. And then I want to eat all the chocolate. And all the carbs. Or chocolate covered carbs. So this is why I love making hearty salads like this one that keep me full and satisfied.
This salad is so flavourful too with a sweet and salty taste combination of chorizo, cauliflower, red onions and almonds. The celery, dill and salad leaves add lovely freshness.
Ingredients and Substitutions
This Roasted Cauliflower and Chorizo Salad uses easily sourced ingredients. As it’s a salad it’s super adaptable for what you have on hand. You will find quantity information in the recipe card below.
- Cauliflower – cut into bite sized florets. Cauliflower is a cruciferous vegetable related to broccoli, cabbage and Brussel sprouts. This veggie is full of Vitamin C and folate. It’s also high in fibre and low in carbohydrates. I love the flavour of roasted cauliflower as it takes on a slightly nutty and sweet flavour. Use a large oven tray and ensure that the cauliflower is spaced so it is not over-crowded so you will not end up with mushy cauliflower.
- Chorizo – cut into slices. This ingredient does not really satisfy the ‘healthy’ brief for salads but it is delicious. The salty, spicy flavour works well with the cauliflower. If you are vegetarian or vegan you could replace with chickpeas in this recipe or just omit. Chorizo often contains milk/lactose so be sure to read the package instructions if you have dietary restrictions.
- Red onion – cut into wedges. They are full of Vitamin C, B and contain a good amount of potassium. When roasted red onion becomes deliciously sweet and is a great addition to this Roasted Cauliflower Chorizo Salad.
- Celery – sliced into half moons. You can just omit if you don’t love the taste of celery but I think it really works oil this recipe. Celery is a great source of fibre and contains a good amount of vitamin C.
- Almonds – these are a great source of protein and healthy fats. I love the taste of roasted nuts as it brings out their flavour and sweetness. You can omit if you have allergies to almonds or nuts or replace with pepitas. If you do not have any almonds you can substitute for hazelnuts or walnuts.
- Salad leaves – I love spinach and rocket in this salad but a good mesclun mix would work too. You do not need to cut the leaves (unless they are overly big) and they can be tossed in the salad whole.
- Dill – has a slightly citrus and sweet buttery taste and is delicious in this cauliflower salad recipe. You can omit if you do not have any or replace with parsley.
- Olive oil – I use extra virgin olive oil and a full flavoured olive oil will add more flavour to the dish. You could also use any oil suitable for roasting such as vegetable oils.
- Dried oregano – adding more flavour to the dish. You can omit if you wish or substitute with thyme. Alternatively you could even add a small amount of spice (around 1/2 tsp – 1 tsp) to bring out a different flavour such as cumin or smoked paprika.
- Salt and pepper – brings out the flavour of the cauliflower. You will not need much salt and the chorizo is very salty.
- Lemon juice – is a super simple seasoning and dressing for this cauliflower salad. You can omit if you like but I’d recommend serving with a dressing such as green goddess dressing or a tahini yogurt dressing.
Making the Salad
Preheat your oven to 180c fan bake and line an oven tray with baking paper. Cut the cauliflower into bite size florets and then drizzle with olive oil and sprinkle with salt, pepper and oregano. With your hands, massage the oil and seasonings into the cauliflower then spread evenly over the baking tray. Roast for 10 minutes.
Meanwhile prepare the rest of the salad. First slice the chorizo into 50mm (a little smaller than 1/4 inch) and cut the red onion into wedges. Cut the celery into half moons.
After the cauliflower has been roasting for 15 minutes, add in the chorizo on top of the cauliflower on the tray and return to bake for a further 5 minutes.
Next, evenly spread over the red onion on top of the chorizo and cauliflower and return to the oven to roast for a further 10 minutes. Continue getting the remainder of the salad ready while the cauliflower, chorizo and red onion are roasting. Wash the salad leaves and finely chop the dill. Slice the lemon in half ready to dress the salad.
Then add in the almonds over the vegetables and chorizo and bake for a further 4 minutes.
Then remove the tray from the oven and set aside to cool slightly for 5 minutes. In a large dish or bowl, create a bed with the rocket and spinach or other salad leaves. Sprinkle the celery and dill over the roasted ingredients then, using tongs, arrange on the salad leaves. Squeeze over the lemon and season to taste.
Salad Dressing Ideas
This cauliflower salad is dressed simply with lemon juice but it is also delicious with a creamy yogurt tahini dressing. I have also dressed with green goddess dressing which was also fantastic.
How to Store This Salad Recipe
Once this salad is assembled it is best to store covered in the fridge or in an airtight container. You can make this salad ahead of time and it will keep well in the fridge for two-three days. Note that this will depend on how fresh your ingredients are.
Want More Delicious Salad Recipes?
- This Walnut Pea and Chorizo Salad is so good. It’s packed with flavour and so filling too!
- I love this Roasted Pumpkin and Almond Cous Cous Salad, it’s a great salad for office lunches.
- My Simple and Easy Greek Salad is always a winner. It’s fresh and fast and the perfect side dish with dinner or to take to a BBQ.
- Or you may love this Mango Cashew Salad with a Lime Dressing. It’s so fresh and delicious and fruit based salads are a great option to serve with dinner for kids.
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This filling delicious Roasted Cauliflower and Chorizo Salad is so simple to prepare. It’s hearty enough to be served on its own as a main or as a delicious side. It’s fantastic warm or cold and the perfect salad for when you are asked to bring a dish.
- 1 large head of cauliflower (around 850g) cut into small, bite sized florets
- 1 tbsp olive oil
- 1/2 tsp dried oregano
- 1/2 tsp salt and freshly cracked pepper
- 2 chorizo sausages (220g) sliced into 50mm (around 1/4 inch) rounds
- a large red onion (200g) sliced into wedges
- 1/2 cup (75g) of whole almonds
- 75g baby spinach leaves washed
- 50g rocket leaves washed
- 2 sticks celery (100g) sliced into half moons
- 1 tbsp dill leaves finely chopped
- Juice of 1 lemon
- Preheat your oven to 180c and line a large baking tray or oven dish with baking paper.
- Cut the cauliflower into bite sized florets then drizzle with the olive oil and sprinkle over the oregano and salt and pepper. Massage the oil and seasoning into the cauliflower with your hands then roast in the oven for 10 minutes.
- Meanwhile, slice the chorizo and cut the onion into wedges and wash the salad leaves.
- When the cauliflower has roasted for 10 minutes, remove from the oven and add the chorizo evenly over the tray on top of the cauliflower. Return to the oven for 5 minutes.
- After the chorizo has roasted for 5 minutes, add in the red onion wedges and roast for a further 10 minutes. Continue to prepare the salad ingredients. Slice the celery and finely chop the dill. Cut the lemon in half.
- Then add in the almonds to the tray bake and roast for a further 4 minutes.
- When the almonds have finished roasting, remove the tray from the oven and set aside to cool slightly for 5 minutes.
- Arrange the spinach and rocket on a large dish or bowl.
- Add the celery over the roasted ingredients and sprinkle with dill then with tongs arrange on the bed of salad leaves
- Dress with the lemon and season to taste.
It’s helpful to use your oven timer so that you remember to add in the ingredients to be roasted as you go.
Keywords: Roasted Cauliflower Salad; Roasted Cauliflower and Chorizo Salad; Cauliflower Salad; Cauliflower Chorizo Salad; Roasted Salad Recipe; Cauliflower Salad Recipe
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