Cauliflower and Brussels sprouts: two vegetables that might have put you off as a child. But this roasted cauliflower and Brussels sprout salad will change your mind. For years I dismissed cauliflower as the limp white piece on party veggie trays—the one everyone avoids. Raw cauliflower can be underwhelming, but roasting transforms it into caramelized, flavorful bites. It’s astonishing how the oven elevates this humble vegetable, turning it from bland to delicious.
Cauliflower belongs to the cruciferous family, alongside broccoli, kale, cabbage, and yes, Brussels sprouts. These vegetables offer a lot of nutritional value. While white cauliflower doesn’t provide much vitamin A, a serving still supplies good amounts of vitamin C, vitamin K, folate, and other nutrients. In this salad, the combination of roasted cauliflower and Brussels sprouts makes for a nutrient-dense dish that’s bright, satisfying, and versatile.
For this recipe I use Brussels sprout leaves rather than halved sprouts. The leaves cook quickly and crisp at the edges, lending a delicate, slightly nutty texture that feels fancy. To peel a Brussels sprout, trim the stem and pull off the loose outer leaves. As you work inward, you may need to shave a bit more from the base to free the inner layers. If you end up with a tiny core, save it and finely chop it for the salad so nothing goes to waste. Selecting larger sprouts makes this step easier.
The dressing pulls this salad together. Instead of making a separate vinaigrette, roast lemon halves and garlic alongside the cauliflower. Roasting softens and caramelizes the garlic and makes the lemons juicier and more fragrant—the result is a mellow, deep lemon flavor that mixes beautifully with olive oil and capers. I also like to add sautéed green beans for extra texture, a handful of toasted pine nuts for richness, and a few capers for tang.
This salad is wonderfully adaptable: serve it warm as a comforting side or add protein—roasted chickpeas, baked tofu, or soft-boiled eggs—to make it a main. Leftovers keep well and taste great chilled for lunch the next day. The mix of caramelized cauliflower, crisped Brussels sprout leaves, blistered green beans, bright lemon-caper dressing, and toasted pine nuts makes for a dish that’s both simple and impressive.
📖 Recipe
Roasted Cauliflower and Brussels Sprouts
This vegetable-forward salad combines oven-roasted cauliflower, crisped Brussels sprout leaves, and blistered green beans, finished with a roasted lemon and garlic dressing, toasted pine nuts, and capers. Serve as a side or add protein for a main.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Ingredients
Oven Roasted Veggies
- 1 head (about 2 lb / 910 g) cauliflower, cut into florets
- 3 cloves garlic, 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 the 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
- Preheat: Position oven racks in the upper and lower thirds and preheat to 400°F (200°C).
Oven Roasted Veggies
- Cauliflower, garlic, lemons: Place cauliflower florets and the skin-on garlic cloves on a parchment-lined baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle the cauliflower with ¼ teaspoon salt. Wrap the garlic in foil and nestle the lemon halves on the sheet. Roast on the upper rack until the cauliflower is golden and caramelized, about 30 minutes, flipping halfway through.
- Brussels sprouts: While the cauliflower roasts, trim the ends of the Brussels sprouts and peel away individual leaves. Save 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 separate parchment-lined sheet. Roast on the lower rack until the leaves brown at the edges, about 6–8 minutes—watch closely so they don’t burn.
On the Stovetop
- Pine nuts: Toast pine nuts in a dry skillet over medium heat, stirring frequently, until fragrant and golden, about 4–5 minutes. Transfer to a small bowl to cool.
- Green beans: Return the skillet to medium-high heat, add 1 tablespoon olive oil, and sauté the green beans until tender with some blistered edges, 3–5 minutes. Reduce heat to medium, add the minced garlic, and cook until fragrant, about 1 minute.
Lemon Caper Dressing
- Mix dressing: Peel the roasted garlic and place it in a small bowl. Squeeze the juice from three of the four roasted lemon halves over the garlic. Add 2 tablespoons olive oil and 1 teaspoon honey or maple syrup. Mash the roasted garlic into the dressing with a fork and stir until smooth. Add the capers, red pepper flakes, ¼ teaspoon salt, and black pepper to taste. If it needs more brightness, squeeze in the remaining roasted lemon half.
- Assemble: In a large bowl, combine the roasted cauliflower, Brussels sprout leaves and chopped cores, sautéed green beans, and dressing. Toss to coat evenly, then sprinkle with toasted pine nuts and additional capers if desired. Serve warm or at room temperature.
Notes
- Protein suggestions: To make this a complete meal, add roasted chickpeas, halved soft-boiled eggs, or cubes of baked tofu.
Nutrition
Calories: 331 kcal | Carbohydrates: 29 g | Protein: 9 g | Fat: 24 g
Fiber: 10 g | Vitamin C: 194 mg | Potassium: 1155 mg