Roasted Cauliflower Salad

Author: Karen Porter, RHN

For almost 30 years Karen battled severe IBS, & anxiety.

Forced to re-evaluate and take her health into her own hands, she started looking into alternative methods to help her heal where the traditional medical approach had failed. 

Karen’s health, and consequently her life, entirely shifted and she felt compelled to help as many women as possible to feel their absolute best!  


I love the crunch of this slightly sweetened roasted cauliflower salad. The cinnamon and allspice combined with the roasted pecans is delicious! And this is so easy to throw together! Adapted from Joy McCarthy.

Course Side Dish
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4 people


  • 1 head cauliflower, cut into small florets
  • 3-4 tbsp olive oil
  • 1/2 cup pecans
  • 1/3 cup fresh flat-leaf parsley, chopped
  • 1/3 cup dried cranberries
  • 1/2 cup celery, chopped
  • optional navy or cannellini beans, rinsed and drained


  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 1 1/2 tbsp apple cider vinegar
  • 1 tbsp pure maple syrup
  • 1 tsp sea salt
  • 1/4 cup olive oil


  1. Preheat oven to 350F

  2. Mix cauliflower florets with olive oil and sea salt and spread out on a parchment lined baking sheet. Bake for 15 mins.

  3. Remove the cauliflower from the oven, toss, add pecans to the tray, and return both to the oven. Bake for 10 mins. (If required, use an additional tray.)

  4. Allow the nuts to cool, and then chop. Put the cauliflower into a bowl to cool.

  5. Prepare the dressing with ingredients listed.

  6. Add pecans, parsley, cranberries, celery (and beans if using) and dressing to the cauliflower bowl. Toss. Serve warm or and room temperature. Can also serve chilled the next day.

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