Quick and Easy

Baked Cauliflower Salad

with herb dressing
Average: 5 (2 votes)
(2 votes)
Baked Cauliflower Salad

Baked Cauliflower Salad - Fine vegetable cuisine with lots of flavor

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Health Score:
98 / 100
35 min.

Healthy, because

Even smarter

Nutritional values

Vitamin C from Cauliflower has a cell-protecting and immune-strengthening effect. Since it has a finer cell structure than the other types of cabbage, it is rightly considered particularly easy to digest.

Baked cauliflower salad can be wonderfully adapted to your own taste: For example, you can easily replace the herbs with basil and parsley, and for a fruity-sweet note, you can mix in a handful of pomegranate seeds after baking. Coarsely chopped walnuts or almonds also look good in the baked cauliflower salad.

1 serving contains
(Percentage of daily recommendation)
Calorie314 cal.(15 %)
Protein11 g(11 %)
Fat22 g(19 %)
Carbohydrates18 g(12 %)
Sugar added0 g(0 %)
Roughage10.7 g(36 %)
Vitamin A0.1 mg(13 %)
Vitamin D1.8 μg(9 %)
Vitamin E4 mg(33 %)
Vitamin K77.6 μg(129 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin4.5 mg(38 %)
Vitamin B₆0.6 mg(43 %)
Folate133 μg(44 %)
Pantothenic acid2.4 mg(40 %)
Biotin6.4 μg(14 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C145 mg(153 %)
Potassium1,009 mg(25 %)
Calcium136 mg(14 %)
Magnesium74 mg(25 %)
Iron2.6 mg(17 %)
Iodine8 μg(4 %)
Zinc1.7 mg(21 %)
Saturated fatty acids5.4 g
Uric acid189 mg
Cholesterol14 mg
Complete sugar9 g


28 ozs Cauliflower
8 ozs chickpeas (drained weight; can)
1 tsp sweet ground paprika
1 tsp sharp ground paprika
4 Tbsps olive oil
1 Avocado
1 stalk mint
1 stalk Dill
5 ozs Greek yogurt
2 Tbsps lemon juice
1 bunch Radish
How healthy are the main ingredients?
CauliflowerCauliflowerchickpeasRadisholive oilsalt

Preparation steps


Clean cauliflower, wash and divide into florets. Drain and rinse the chickpeas. Mix cauliflower and chickpeas with both types of paprika powder, salt, pepper, and 2 Tbsp. oil. Spread on a baking tray covered with baking paper. Bake in a preheated oven at 200 °C /400 °F for approx. 20 minutes.


Meanwhile, halve the avocado, remove the pit, lift the flesh out of the skin and cut into cubes. Wash herbs, shake dry and pluck off leaves and tops, put some mint aside for decoration. Puree the rest with dill, yogurt, lemon juice and remaining oil to a dressing, mixing only briefly. Clean radishes, wash and cut into wedges.


Remove cauliflower and chickpeas from oven and let cool for 5 minutes. Then plate with avocado and radishes, drizzle roasted cauliflower salad with dressing, garnish with mint set aside and serve.