Roasted Cauliflower Salad

This Cauliflower Salad gets a serious street corn makeover! Golden roasted cauliflower and smoky crispy chickpeas are tossed with sweet corn, red onion, and a creamy, tangy lime dressing, then finished with crumbled vegan feta for a salad that feels more like an indulgence than a side dish. It's bold, satisfying, and completely vegan.

Course Salad

Cuisine American

Prep Time 15

Cook Time 30

Resting Time 30

Total Time 1 15

Servings servings

Calories 238kcal

Author Marly McMillen

Equipment

1 Cast Iron Skillet

Ingredients

For the Roasted Cauliflower & Chickpeas:

1 medium head cauliflower cut into small florets
1 15-ounce can chickpeas , drained & patted dry
2 tablespoons olive oil
1 tablespoon maple syrup
1 tablespoon liquid smoke
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground black pepper

For the Charred Corn:

1 ½ cups corn kernels (fresh off the cob is ideal - about 2 ears, or frozen/thawed works)

For the Creamy Street Corn Dressing:

⅓ cup vegan mayo
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice (substitute lime juice or do 1/2 each)
1 teaspoon lemon zest (substitute lime zest)
½ teaspoon garlic powder
½ teaspoon chili powder
½ teaspoon smoked paprika
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper

For the Salad

½ cup red onion , finely chopped
¼ cup fresh parsley , chopped (or fresh cilantro chopped if you prefer)
Optional Garnishes: exra smoked paprika, chopped fresh cilantro or parsley, lime wedges, vegan feta crumbles

Cups - Metric

Instructions

Roast the Cauliflower and Chickpeas Preheat oven to 425°F. Toss cauliflower florets and chickpeas with olive oil, smoked paprika, bacon seasoning, garlic powder, salt, and pepper. Spread in a single layer on a baking sheet — keep chickpeas toward the edges where it's hotter so they get crispier. Roast 25-30 minutes, flipping halfway, until cauliflower is golden and chickpeas are crispy.
1 medium head cauliflower, 1 15-ounce can chickpeas, 2 tablespoons olive oil, 1 tablespoon maple syrup, 1 tablespoon liquid smoke, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon salt, ½ teaspoon ground black pepper
Char the Corn (optional but recommended) While the cauliflower roasts, add corn kernels to a dry cast iron skillet over high heat. Let them sit without stirring for 2-3 minutes until charred in spots. This adds a huge amount of flavor.
1 ½ cups corn kernels
Make the Creamy Dressing Whisk together all dressing ingredients in a small bowl until smooth. Taste and adjust — more lime for brightness, more chili powder for heat.
⅓ cup vegan mayo, 2 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, 1 teaspoon lemon zest, ½ teaspoon garlic powder, ½ teaspoon chili powder, ½ teaspoon smoked paprika, ½ teaspoon sea salt, ¼ teaspoon freshly ground black pepper
Assemble Let roasted cauliflower and chickpeas cool for 10 minutes. Combine with corn, red onion, and cilantro in a large bowl. Pour most of the dressing over and toss to coat, reserving some for serving.
½ cup red onion, ¼ cup fresh parsley, Optional Garnishes: exra smoked paprika, chopped fresh cilantro or parsley, lime wedges, vegan feta crumbles
Serve This is great served slightly warm or at room temperature. Top with extra paprika and a squeeze of lime. Unlike the original, this version doesn't need to marinate overnight — the roasted flavors are strong enough to eat right away.
This salad will keep in an airtight container in the fridge for up to 5 days. Not recommended for freezing.

Video

Notes

Liquid smoke: A little goes a long way! Start with the amount listed and taste before adding more. You can always add more but you can't take it back.
Corn: Fresh corn off the cob is ideal when it's in season, but frozen corn works great year-round. No need to cook it first — it will warm up quickly when tossed with the roasted ingredients.
Make it ahead: Roast the cauliflower and chickpeas and make the dressing up to a day in advance. Store separately and assemble just before serving for the best texture.
Vegan feta: Add it just before serving rather than tossing it into the salad — it stays beautiful and creamy that way rather than breaking apart.
Serving size: This recipe makes a generous amount! It works beautifully as a main dish for 4 or a side dish for 6-8.

Nutrition