Roast or grill up this vegan and gluten-free Cauliflower and Cabbage Salad Recipe. With a miso balsamic vinaigrette, toasted almonds, and light herbs, it's a delicious appetizer, side dish, or vegan salad for your next meal!
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please see my disclosure policy for details.
I often catch myself waxing on about how much I just love a certain food when just the day (or hour!) before I declared my undying love to some other (entirely different) food. For example, salmon one minute and whipped cream the next. Or I can't live without chocolate one day and but my existence depends on cabbage the next.
The reality is, I have so much love in my heart for so many different foods that I can't whittle it down to just one category or food. It's pretty safe to say, however, that this Roasted Cauliflower & Cabbage Salad Recipe pretty much sums up my love for cabbage in one, big, beautiful, plattered salad.
And I'll still be loving it tomorrow, even if I'm telling you then that I also love something else.
I'll still love this healthy cauliflower salad recipe tomorrow because of the magical way that both cauliflower and cabbage somehow mellow out and almost sweeten when they cook. I'll also love it because of the crunch of the almonds, the herbal notes from the cilantro and dill, and the way the salty and smooth finish of the miso dressing wraps all the flavors up in a memorable and unique package.
Sometimes a dish just resonates with you, reminding you of earlier memories and experiences. Sometimes, though, it adds on a new layer of memories for you to bring to new life experiences. For me this the latter and I hope it is for you as well.
Six more reasons to make (& hopefully also fall in love with) this Grilled Cauliflower & Cabbage Salad:
It's ....
- Perfect any time of year.
- Delicious both roasted & grilled.
- A great source of heart-healthy fats.
- A great side salad for everyday dinners.
- Fancy enough to be an impressive dinner party appetizer.
- ... and gluten-free & vegan!
How do you roast cabbage and cauliflower?
You roast cabbage and cauliflower by tossing it in oil and then baking it at 425 degrees in a preheated oven for 23-25 minutes, or until it starts to brown.
How do you grill cabbage and cauliflower?
Grilling cabbage and cauliflower is easiest when grilling large "steaks" of it. Slice the heads of the veggies into 1 inch thick steaks from top to bottom, coat them with oil, season with salt and pepper, and then cook on a grill preheated to medium-low heat for 20-25 minutes, turning every 5 minutes or so.
Is this roasted cabbage salad recipe gluten-free, vegan, or keto?
It is gluten-free and vegan! It does have some carbohydrate grams from the maple syrup so if you want to go keto, just omit the syrup from the miso salad dressing.
What else would the balsamic miso salad dressing recipe be good on?
It's a pretty versatile dressing and would be good on many things! Steamed veggies, a kale salad, baked or roasted sweet potatoes or even grilled chicken! I bet it would also be tasty on some baked salmon.
How to make Roasted Cauliflower & Cabbage Salad Recipe:
- Preheat your oven or grill, depending on which you are using.
- Cut up the veggies. If grilling, cut the veggies from top to bottom in about inch wide steaks. If roasting, cut them into 1.5-inch cubes.
- Oil a large baking sheet and either coat the veggie steaks in oil, flipping sides until they're covered or toss the veggie cubes in the oil (both are pictured below). Then season with salt and pepper.
- Cook the veggies: roast the veggies in the oven for 23-25 minutes or cook them on the grill for 20-25 minutes or until the veggies are tender and the cauliflower can easily be pierced by a fork. If grilling, check them for charring as you flip. If they're over charring, but still aren't cooked through, just move the steaks to indirect heat to finish up cooking.
- While the veggies cook, combine all the dressing ingredients in a food processor or blender and blend until the combined and there are no more chunks of miso. Then shop the herbs and toast the nuts (if needed) as well.
- Once veggies are done arrange them on a shallow serving platter or dish, sprinkle them with the herbs and almonds and then drizzle with the dressing. Serve warm!
Save this Recipe for Later on Pinterest
More healthy side salads and side dish recipes!
- Greek Quinoa Salad
- Warm Kale Salad
- Moroccan Chickpea Salad with Carrots
- Italian Farro with Fennel & Citrus
- Roasted Romanesco Cauliflower with Potatoes
- Ricotta Grits & Roasted Asparagus with Lemon Drizzle
Recipe Card
Roasted Cauliflower & Cabbage Salad Recipe
Ingredients
Salad
- ½ red cabbage head; cut into 1.5" cubes or 1 inch thick steaks; depending on if roasting or grilling
- ½ cauliflower head; cut into 1.5" cubes or 1 inch thick steaks; depending on if roasting or grilling.
- 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 tablespoons maple syrup
- ½ tablespoon white miso paste
- ½ tablespoon water
Salad Toppings
- ¼ cup toasted chopped almonds; see notes below on how to toast your own
- ¼ cup fresh herbs -- flat leaf parsley cilantro, and or dill
Instructions
If Grilling:
- Preheat grill to medium low. Coat a large baking sheet with the 2 tablespoons of olive oil and toss the vegetable steaks in the oil to cover. Then season with salt and pepper.
- Add veggie steaks to the grill and grill for 20-25 minutes, turning every 4-5 minutes or so, or until the veggies are tender and the cauliflower can be easily pierced with a fork. If veggies start to char before they get tender, just move them to indirect heat to finish up cooking.
If Roasting:
- Preheat oven to 425 degrees and coat a large baking sheet with 2 tablespoons of the olive oil. Toss the veggies in the oil until coated and then season with salt and pepper.
- Roast the veggies for 23-25 minutes, or until starting to brown.
While the veggies are cooking:
- Add all the dressing ingredients to a food processor or blender and run until the dressing is smooth.
Assemble the salad:
- Layer the veggies on a serving platter or dish then sprinkle with the herbs and almonds and drizzle with the dressing. Serve warm!
Notes
- This salad keeps covered in the fridge for 4-5 days. It won't keep well in the freezer.
- To toast your own almonds: roughly chop up almonds and then add to a smaller ceramic or metal baking dish and roast at 425 or 8-9 minutes, or until the insides of the almonds are golden and smell nutty.
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