Cauliflower and Brussels sprouts may have been the vegetables you avoided as a kid, but this roasted salad will change your mind. For years I dismissed cauliflower as the sad filler on party vegetable platters — the pale, crunchy pieces that always got left behind. Roasting, though, transforms cauliflower from bland to deeply caramelized and delicious. The oven adds a sweet, nutty flavor and a tender bite that far outshines any raw florets trapped next to a tub of ranch.
Cauliflower belongs to the cruciferous family — the same group as broccoli, kale and cabbage — and while its white color means it doesn’t offer beta‑carotene like orange vegetables, it still delivers plenty of benefits: vitamin C, vitamin K and folate among them. In this salad the roasted lemon and garlic boost the vitamin C, making each serving a bright, nutritious choice.
While the cauliflower roasts, prepare the Brussels sprouts. For this recipe I use the individual outer leaves as well as finely chopped cores. The leaves crisp quickly and add an elegant, crunchy texture that looks fancy without extra fuss. To detach the leaves, trim off the stem end and gently peel away the outer layers. As you approach the center you may need to remove a bit more of the base to release the remaining leaves. If the sprouts are very small, this step can feel fiddly, so buying larger sprouts will make prep faster.
The dressing is key. We roast lemons and garlic alongside the cauliflower so everything develops deeper, sweeter flavors in the oven. Roasted lemons become juicier and milder, and roasted garlic turns soft and spreadable — both are wonderful in a simple lemon‑caper vinaigrette. The dressing balances bright citrus, salty capers and a touch of honey for a nuanced finish.
I like to add sautéed green beans for extra crunch and texture, plus a scattering of toasted pine nuts for richness and capers for tang. This salad is versatile: serve it warm as a side or add protein — roasted chickpeas, soft‑boiled eggs or baked tofu — to make it a filling main. Leftovers are excellent chilled, so it also makes a great lunch the next day.
📖 Recipe
Roasted Cauliflower and Brussels Sprouts
Ingredients
Oven Roasted Veggies
- 1 (2 lb/910g) head of cauliflower, cut into florets
- 3 cloves garlic (with the skin on)
- 2 tablespoons extra virgin olive oil, divided
- ½ tsp fine sea salt, divided
- 2 lemons, halved
- ½ lb Brussels sprouts (about 10 large)
On the Stovetop
- 3 tablespoons pine nuts
- 1 tablespoon extra virgin olive oil
- ½ lb fresh green beans, trimmed
- 1 clove garlic, minced
Lemon Caper Dressing
- *Roasted lemons and garlic (from Oven Roasted Veggies)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon honey (or maple syrup)
- 2 tablespoons capers
- ¼ teaspoon red pepper flakes
- ¼ teaspoon fine sea salt
- Black pepper, to taste
Instructions
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Preheat: Position oven racks in the upper and lower thirds and preheat to 400°F (200°C).
Oven Roasted Veggies
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Cauliflower, garlic, lemons: On a parchment‑lined baking sheet, combine cauliflower florets and whole garlic cloves. Drizzle with 1 tablespoon olive oil, wrap the garlic in foil, and sprinkle ¼ teaspoon salt over the cauliflower. Nestle the lemon halves on the sheet. Bake on the upper rack until the cauliflower is golden and tender, about 30 minutes, turning once midway.
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Brussels sprouts: Trim the bases of the sprouts and peel away the outer leaves; reserve the small cores and finely chop them. Toss the leaves and chopped cores with the remaining 1 tablespoon olive oil and ¼ teaspoon salt on a parchment‑lined sheet. Roast on the lower rack until edges brown, about 6–8 minutes — watch closely so the leaves don’t burn.
On the Stovetop
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Pine nuts: Toast pine nuts in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 3–5 minutes. Transfer to a small bowl to cool.
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Green beans: Return the skillet to medium‑high, add 1 tablespoon olive oil, then the green beans. Sauté until tender with blistered edges, 3–5 minutes. Reduce heat to medium, add minced garlic and cook until fragrant, about 1 minute.
Lemon Caper Dressing
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Mix dressing: Peel the roasted garlic and mash it into a small bowl. Squeeze the juice from 3 of the roasted lemon halves into the bowl (reserve the last half if you want extra brightness). Add 2 tablespoons olive oil and 1 teaspoon honey, then stir until combined. Fold in capers, red pepper flakes, ¼ teaspoon salt and black pepper to taste. Adjust lemon if needed.
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Assemble: In a large bowl combine the roasted cauliflower, Brussels sprout leaves and cores, sautéed green beans, and dressing. Toss to coat, then sprinkle with toasted pine nuts and serve warm or at room temperature.
Notes
- Protein suggestions: Roast chickpeas, add halved soft‑boiled eggs, or cube and bake tofu to turn this into a main dish.
Nutrition
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Carbohydrates: 29 g
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Protein: 9 g
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Fat: 24 g
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Fiber: 10 g
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Vitamin C: 194 mg