Roasted cauliflower salad with hazelnuts – warm, earthy, slightly sweet, and nutty – this fall salad is absolutely fantastic and worthy of your holiday table. This roasted cauliflower salad is perfect for the Thanksgiving table – it’s festive, delicious, and easy to make – it doesn’t need much cooking, except for chopping up veggies. It’s hearty too, from all that fiber, but doesn’t pack too many calories.

Roasted Cauliflower Salad with Hazelnuts [Vegan]

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Cooking Time



  • 2 small heads of cauliflower yellow and purple, or substitute for 1 medium regular one
  • 2 red onions
  • 3 big portobello mushrooms
  • 1 head of garlic separated into cloves
  • 1/4 cup olive oil divided
  • 1-2 tablespoons truffle oil optional
  • a splash of balsamic vinegar
  • 1 teaspoon black pepper
  • A few pinches of salt
  • 1/4 cup of toasted hazelnuts


  1. Preheat oven to 400°F.
  2. Cut onion in thick, moon-shaped slices.  Separate garlic gloves but do not peel.  Mix onions and garlic cloves with 1 tablespoon of olive oil, sprinkle with salt, cover with foil.
  3. Cut cauliflower into bite-size pieces, add 2 tablespoons of olive oil, and salt and mix well. Spread on a baking sheet and cover with foil.
  4. Cut portobello mushrooms into thin slices, and arrange them on a roasting pan.  Brush both sides with 2 tablespoons olive oil, sprinkle with salt and black pepper.  Cover with foil.
  5. Put all veggies in the oven.  After 20 minutes, remove foil, and bake the mushrooms and onions 5-10 minutes more until they are well browned. Leave cauliflower in the oven for about 10 more minutes until it's nicely caramelized.
  6. Mix all veggies in a serving bowl, add more salt and pepper, drizzle with truffle oil and a bit of balsamic vinegar, and sprinkle with the chopped hazelnuts.


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