Two humble vegetables, one seriously impressive salad — this cabbage and cauliflower salad doesn't get better than this miso balsamic version.
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For more roasted vegetable recipes, check out my Moroccan Roasted Vegetable Salad, Roasted Broccoli, and Roasted Romanesco Cauliflower & Potatoes.
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I fall in love with a new food every other day. Salmon one minute, cabbage the next — my food loyalties are famously fickle. But this cabbage and cauliflower salad has held a permanent place in my heart since I first made it, and I think it will for you, too. There's something almost magical about what a hot oven does to these two vegetables — they mellow and caramelize at the edges, and, when dressed with miso maple vinaigrette, become something entirely different from their raw selves.
This cabbage cauliflower salad works as a side dish, a light lunch, a dinner party appetizer, or a meatless main piled over grains. The salty, slightly sweet, and umami-rich miso balsamic vinaigrette makes every bite feel intentional. It's high in fiber, budget-friendly, vegan, and gluten-free, and it comes together in 30 minutes. The kind of recipe that makes you look like you tried harder than you did.
For more plant-forward sides: Brussels Sprout Slaw, Air Fryer Cabbage, Roasted Potatoes and Carrots, and Air Fryer Broccolini.
The Miso Balsamic Dressing
The dressing is the secret weapon of this salad. It's a simple blend of olive oil, balsamic vinegar, maple syrup, white miso paste, and a splash of water — blended until silky smooth. Here's why it works so well:
White miso paste adds a salty, fermented depth that you can't quite put your finger on but immediately notice. It rounds out the balsamic's sharpness and adds an umami base, making the whole salad feel more complex and delicious.
Balsamic vinegar brings brightness and acidity that cuts through the richness of the roasted vegetables.
Maple syrup adds just enough sweetness to balance the tang — not dessert-level, just enough.
The dressing comes together in about 2 minutes, whisked in a bowl until an emulsified and pourable consistency that clings beautifully to the roasted vegetables. It's also great on steamed vegetables, a kale salad, baked sweet potatoes, or even grilled salmon.
How to Roast Cabbage and Cauliflower
The roasting technique is what elevates this from a simple salad to something genuinely crave-worthy.
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Temperature and Time |
Roast at 425°F for 23–25 minutes. The high heat is essential — it drives off moisture quickly and creates caramelization on the cut edges. Lower temperatures produce steamed, soggy vegetables rather than golden, caramelized ones. |
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Don't Overcrowd the Pan |
This is the single most critical tip. If the vegetables are piled on top of each other, they'll steam instead of roast. Use a large baking sheet and spread everything into a single layer, leaving a bit of space between pieces. Use two pans if needed. |
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Line with parchment |
Though not absolutely necessary, this simple step makes clean-up a breeze. |
Veggie Roasting FAQs
How do you know when the veggies are done? Look for golden-brown and caramelized edges and fork-tender centers. The cabbage should be slightly wilted and charred at the edges — that char is flavor.
Should you roast them together or separately? Together is fine — they have similar cook times. Just make sure the pan is large enough to give everything space.
Can I grill the cauliflower and cabbage? Yes! Slice into 1-inch thick steaks from top to bottom, coat in oil, and grill on medium-low for 20–25 minutes, turning every 4–5 minutes. Move to indirect heat if they start to char before they're tender.
Warm vs. Cold: How to Serve It
One of the best things about this roasted cauliflower and cabbage salad is how versatile the serving temperature is. My take: warm is best for a dinner side, cold is perfect for lunch the next day — make a double batch, and you're covered either way:
Warm (right out of the oven): The vegetables are at their most caramelized and fragrant. The dressing melts into everything beautifully. This is my personal favorite way — especially in fall and winter.
Room temperature (for parties): Let it sit for 20–30 minutes after roasting. It holds up beautifully on a platter and travels well. Great for potlucks or dinner parties where you don't want to be fussing at the last minute.
Cold (next-day lunch from the fridge): Honestly? Also delicious. The miso dressing intensifies overnight, and the vegetables are still tender. One of the best meal prep lunches in the rotation.
Important Ingredients and Substitutions
White miso paste — Mild, slightly sweet, and fermented. Find it in the refrigerated section near tofu or Asian ingredients. Red miso is stronger and saltier — it works but gives a more intense result. For a soy-free option, a reader substituted coconut aminos and wasabi powder, with great results!
Red cabbage — Adds beautiful color and holds up better to roasting than green cabbage. Green cabbage works too, but softens more. Savoy cabbage is another great option with a more delicate texture.
Toasted almonds — The crunch is essential. Use pre-toasted nuts or toast your own at 425°F for 8–9 minutes until golden and nutty-smelling. Pepitas or sunflower seeds work as a nut-free option.
Fresh herbs — Add freshness, which balances the richness of the miso dressing.Flat-leaf parsley, cilantro, and dill all work well, alone or in combination. Use what you have or what you love.
Recipe Variations
This recipe is great on its own, or makes a versatile foundation you can build on:
- Plant Protein-Packed — Add a drained can of chickpeas to the roasting pan for a heartier, plant-based main dish with more fiber and protein.
- Grain Bowl — Serve over cooked farro, quinoa, or wild rice and add a soft-boiled egg, grilled chicken, or salmon for a complete meal.
- Feta & Cranberry (Fall Version) — Finish with crumbled feta and dried cranberries for a seasonal fall variation with more sweetness and tang.
- Spicy — Add a pinch of red pepper flakes to the vegetables before roasting.
- Green Cabbage — Substitute green or savoy cabbage for the red. The flavor is similar; you'll just lose some of the hearty texture and dramatic color contrast.
How to Make Roasted Cauliflower Cabbage Salad
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Step 1: Preheat the oven to 425°F and line a large baking sheet with parchment paper. You want it fully preheated before you add the vegetables.
Step 2: Add the cauliflower and cabbage to a rimmed baking sheet. Drizzle with olive oil, toss to coat, and season with salt and pepper.
Step 3: Roast for 23-25 minutes or until the cabbage is golden on the edges and the cauliflower is fork-tender.
Step 4: In a mixing bowl, whisk the dressing ingredients together until smooth.
Step 5: Arrange the roasted vegetables on a serving platter, sprinkle with fresh herbs and toasted almonds, and drizzle generously with the dressing. Serve warm, at room temperature, or cold.
Chelsea's Recipe Pro-Tips
- Cut pieces evenly — uniform 1.5-inch pieces roast at the same rate. Uneven cuts mean some pieces will be done before others.
- High heat is non-negotiable — 425°F is the sweet spot for caramelized edges without burning. Don't be tempted to drop the temperature.
- Blend the dressing fully — the miso paste needs to be fully incorporated, not just stirred. Whisk it vigorously for ease, though blitzing it in a blender or food processor gives you a silky, emulsified dressing.
- Make the dressing ahead — it keeps covered in the fridge for up to a week and actually improves as the flavors meld. Shake or whisk before using.
- Add fresh herbs at the end — not before roasting. They'll burn in the oven. Sprinkle on right before serving for maximum freshness and color.
Storage Directions
- Refrigerating: Store the roasted vegetables and dressing separately in airtight containers for 4–5 days. The dressed salad keeps for 2–3 days, but the vegetables will soften as they sit. I do not recommend freezing.
- Reheating: Warm the undressed vegetables in a 400°F oven for 5–8 minutes until heated through, or microwave in 1-minute intervals. Add fresh dressing and herbs after reheating.
Serving Suggestions
This salad works as a side or a full meal depending on how you build it. Serve it alongside BBQ Air Fryer Salmon Bites, Flat Iron Steak, or grilled Marinated Pork Chops for a complete dinner. It also works beautifully as a meatless main, a packed lunch, or piled over farro or quinoa as a grain bowl — add whichever protein you like on top.
Roasted Cauliflower Cabbage Salad FAQs
Absolutely — they're a natural pairing. Both are cruciferous vegetables with a mild, slightly sweet flavor when roasted that complements each other well. The combination is nutritious, high in fiber and vitamins, and works beautifully together in texture and flavor.
Yes — both vegetables are nutrient-dense, high in fiber, and low in calories. Cauliflower is a great source of vitamin C and B vitamins, and cabbage is rich in vitamin K and antioxidants that support gut health. Roasting preserves most of the nutrients while significantly improving flavor.
Yes — roast the vegetables and make the dressing up to 3 days ahead. Store separately in the fridge and assemble just before serving. The dressed salad keeps for 2–3 days, though the vegetables will soften slightly.
The miso balsamic vinaigrette in this recipe is a standout — salty, tangy, and slightly sweet. Lemon Tahini Dressing also works beautifully with roasted cauliflower and cabbage for a nuttier, more Middle Eastern flavor profile.
Both! Warm right out of the oven is my favorite for a dinner side. Cold from the fridge the next day makes an excellent lunch. Room temperature works beautifully for parties and potlucks. See the full guide above.
Yes on both counts — naturally gluten-free and vegan as written. For keto, just omit the maple syrup from the dressing.
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If you liked and made this Roasted Cabbage Cauliflower Recipe, don't forget to rate it and let me know how you liked it in the comments. I always love hearing from you!
Recipe Card
Roasted Cauliflower & Cabbage Salad Recipe
Equipment
Ingredients
Salad
- 3-4 cups chopped red cabbage cut into 1.5-inch bite-sized pieces
- 3-4 cups cauliflower florets
- 2 tablespoons olive oil
- ¾ teaspoon salt
- ¼ teaspoons black pepper
Maple Miso Balsamic Dressing
- 2 tablespoons olive oil
- 1 ½ tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- ½ tablespoon white miso paste
- ½ tablespoon water
Toppings
- ¼ cup toasted chopped almonds
- ¼ cup chopped fresh herbs flat-leaf parsley, cilantro, and/or dill
Instructions
- Preheat the oven to 425°F.
- Spread the cauliflower and cabbage pieces in a single layer on a large rimmed baking sheet. Drizzle with olive oil and toss to coat. Season with salt and pepper.
- Roast for 23–25 minutes, carefully flipping the vegetables halfway through, until the edges are golden brown and the cauliflower pierces easily with a fork.
- While the vegetables roast, whisk the dressing ingredients together in a small mixing bowl until well combined.
- If toasting almonds: spread on a small baking dish and roast at 425°F for 8–9 minutes until golden and fragrant.
- Arrange roasted vegetables on a serving platter. Top with fresh herbs and toasted almonds. Drizzle with dressing and serve warm.
Notes
- Don't overcrowd the pan — use two pans if needed for a single layer.
- Grill option: Slice into 1-inch steaks and grill on medium-low for 20–25 minutes, turning every 4–5 minutes.
- Keto: Omit maple syrup from the dressing.
- Nut-free: Sub pepitas or sunflower seeds for almonds.
- Miso substitute: Coconut aminos + a pinch of wasabi powder works well for soy-free.
- Make-ahead: Roast vegetables and make dressing up to 3 days ahead. Store separately. Dress just before serving.
- Storage: Refrigerate 4–5 days. Not recommended for freezing.
- Serve warm, room temp, or cold — all work wel
I'm so glad I stumbled on this recipe! I just happened to have all of the ingredients at home and it was so tasty and simple to make.
Yey!! I'm so glad to hear that, Alana! I love when the stars align like that. 🙂
Have a great week!
Chelsea
Loved this salad! I avoid soy so used a combo of coconut aminos and wasabi powder for the dressing (instead of miso) - tastiest dressing ever! Thank you!
Oh, so glad to hear that you love the salad, Anjali! Thanks for the feedback. 🙂
What a nice surprise! I had 1/4 (green) cabbage, 1/4 cauliflower and a couple of broccoli stems that were hogging space in my fridge. I cut them to size and roasted them. I topped them with chopped flat parsley and dill, toasted almonds and pepitas and drizzled on the dressing (omitted the water, oops). Outstanding! Next time I have red cabbage I'll try it as written - it looks so beautiful.
Thanks for much for your feedback, Susan! I am so glad that you liked it!
Wonderful recipe! Thank you so much!
Hi, Robert!
So glad to hear you liked it! Thanks so much for your support.
Best,
Chelsea