Roasted cauliflower salad with creamy mustard and maple vinaigrette

Roasted cauliflower salad with creamy mustard and maple vinaigrette

Crunchy cauliflower, crispy spicy chickpeas, layered on a bed of mixed salads, cucumbers, fresh avocado herbs; all mixed with a simple mustard and maple vinaigrette for a hearty, healthy and delicious salad!

Enjoy this salad for the evening meal and save the leftovers for lunch the next day. 




Roasted Cauliflower Salad with Creamy Maple Mustard Dressing

Makes 6 generous portions
Preparation: 20 minutes
Cooking: 30 minutes 



  • 1 large head of cauliflower, cut into florets
  • 2 cups of organic chickpeas, cooked, rinsed and drained
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon of chili powder 
  • 2 teaspoons of smoked paprika
  • 2 garlic cloves, finely chopped
  • 1/2 teaspoon red pepper flakes 
  • Freshly ground black pepper
  • 6 cups spring type lettuce mix
  • 1 English cucumber, sliced
  • 1/4 cup fresh herbs (like parsley, basil and / or dill, roughly chopped, here I used dill and parsley)
  • 2 tablespoons of chopped fresh chives
  • 2 avocados, sliced



  • 1/4 cup olive oil 
  • juice of 1 lemon
  • 3 tablespoons of pure maple syrup
  • 2 tablespoons Dijon mustard
  • 2 tablespoons of organic sesame butter 
  • 2 tablespoons of apple cider vinegar
  • freshly ground black pepper to taste




  1. Preheat the oven to 425 degrees F.
  2. On a large baking sheet lined with parchment paper, combine the cauliflower, chickpeas, olive oil, chili powder, paprika, garlic, crushed red pepper flakes and a pinch of salt and pepper. Mix well to coat well.
  3. Bake and roast for 20 minutes or until tender and slightly crisp on the surface.
  4. Meanwhile, in a large bowl, place the lettuce mixture, cucumbers, herbs and chives. Mix. Leave besides.
  5. Combine all the ingredients in a glass jar or measuring cup and shake (or whisk) until smooth. 
  6. Toss the roasted cauliflower and chickpeas with the salad. Add a little dressing and toss to combine.
  7. Garnish the salad with avocados, freshly ground pepper and a little more herbs if desired.
  8. Serve and enjoy!
  9. The salad keeps well for 3-4 days in the refrigerator, just add the vinaigrette just before serving.


Bon appétit!



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  • Caroline Bisaillon
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