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Winter salad of roasted cauliflower, mushrooms, tomatoes, mushrooms and baby spinach, tossed in a mushroom vinaigrette.
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5 from 19 votes

Roasted Cauliflower Salad with Mushroom Vinaigrette

A low-carb, vegan salad of roasted cauliflower, tomatoes, and mushrooms tossed with pumpkin seeds in a roasted mushroom vinaigrette.
Prep Time15 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Salad Main Dish
Cuisine: American
Keyword: mushroom vinaigrette, roasted cauliflower salad, roasted mushroom salad
Servings: 6 servings
Calories: 441.5kcal
Author: Susan Pridmore

Equipment

  • baking sheet
  • Parchment paper
  • Chef's knife
  • Large mixing bowl
  • Mini chopper or small food processor

Ingredients

Roasted Cauliflower Warm Salad

  • 2 heads of cauliflower, florets separated into bite-size chunks
  • 1 pint cherry tomatoes, halved
  • 3 ounces fresh oyster mushrooms
  • 2 tablespoons extra virgin olive oil, divided
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon paprika
  • ½ teaspoon black pepper, divided
  • ½ cup spicy pumpkin seeds
  • 2 5-ounce bags of fresh, prewashed babay spinach leaves

Roasted Mushroom Vinaigrette

  • 3 ounces fresh oyster mushrooms, coarsely chopped
  • 1 large garlic clove, minced
  • ½ large shallot, minced (a little more than 2 tablespoons)
  • 3 teaspoons Mushroom Powder made by FreshCap Mushrooms
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ cup sherry vinegar
  • ¾ cup extra virgin olive oil, divided
  • 1 teaspoon truffle oil, optional

Instructions

Roasted Cauliflower Warm Salad

  • Preheat the oven to 400˚F, and line two baking sheets with parchment paper.
    Toss the cauliflower florets with 1 tablespoon olive oil, ¾ teaspoon salt, all of the paprika, and ¼ teaspoon black pepper. Arrange the cauliflower on 1 ½ baking sheets.
  • Toss the halved tomatoes and the oyster mushrooms for both the salad and the vinaigrette in the remaining olive oil. Dust with salt and pepper.
    Arrange on the other half of the baking sheet with the cauliflower.
    Pro-tip: Keep the types of veggies on the baking sheet separate from each other, as they have different roasting times.
  • Roast the tomatoes and mushrooms for 15 minutes, remove and set aside. The mushrooms should be lightly crisped. Reserve 3 ounces of the roasted mushrooms for the vinaigrette.
    Continue to roast the cauliflower for an additional 20 minutes, or until tender and lightly browned.
  • In a large bowl, toss the roasted vegetables (except the mushrooms reserved for the vinaigrette), pumpkin seeds, and baby spinach together. The heat of the roasted vegetables will cause the spinach to wilt. Dress with the Roasted Mushroom Vinaigrette (recipe below) just before serving.

Roasted Mushroom Vinaigrette

  • Add the reserved roasted mushrooms, garlic, shallot, mushroom powder, salt, pepper, and sherry vinegar to the smallest bowl of a food processor or mini-chopper, fitted with a metal blade.
    Whirl until the mushrooms are well chopped.
  • Add the olive oil, while running the food processor. If that's not possible because of the the design of the processor you're using, add it all at once and then give it a few whirls. 
  • The vinaigrette can be made ahead and refrigerated for up to 2 weeks. 

Notes

Make this salad into a meal by adding tofu, cooked quinoa or crispy roasted chickpeas.

Nutrition

Calories: 441.5kcal | Carbohydrates: 21.2g | Protein: 10.2g | Fat: 38.2g | Saturated Fat: 5.7g | Polyunsaturated Fat: 5.5g | Monounsaturated Fat: 25.3g | Trans Fat: 0.003g | Sodium: 900.3mg | Potassium: 1229mg | Fiber: 7.7g | Sugar: 7.9g | Vitamin A: 447.3IU | Vitamin C: 154.1mg | Calcium: 82.1mg | Iron: 3.2mg