Roasted Cauliflower and Apple Salad with Citrus Vinaigrette

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant Whole30-friendly salad featuring caramelized roasted cauliflower and crisp apples, tossed in a tangy citrus dressing. This Mediterranean-inspired Whole30 recipe (gluten free), ready in about 40 minutes, pairs cauliflower florets, extra virgin olive oil, sea salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 Mediterranean cuisine 210 cal/serving

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Ingredients

4 cups cauliflower florets
3 tbsp extra virgin olive oil
1 tsp sea salt
1/2 tsp black pepper
1 large, cored and diced Granny Smith apple
3 cups baby arugula
1/4 cup freshly squeezed orange juice
2 tbsp freshly squeezed lemon juice
1 tsp Dijon mustard (Whole30 compliant)
1 tsp raw honey
2 tbsp minced fresh parsley
1/4 cup toasted sliced almonds

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Instructions

Step 1: Preheat oven to 425°F. Toss 4 cups cauliflower florets with 2 tbsp extra virgin olive oil, 1 tsp sea salt, and 1/2 tsp black pepper. Spread evenly on a baking sheet and roast for 25 minutes, flipping halfway until golden and tender.
Step 2: While cauliflower roasts, whisk 1/4 cup orange juice, 2 tbsp lemon juice, 1 tsp Dijon mustard, 1 tsp raw honey, and 1 tbsp olive oil in a small bowl until emulsified.
Step 3: In a large salad bowl, combine the roasted cauliflower, 1 large diced Granny Smith apple, 3 cups baby arugula, and 2 tbsp minced fresh parsley. Drizzle with the citrus vinaigrette and toss gently.
Step 4: Sprinkle 1/4 cup toasted sliced almonds over the salad just before serving for crunch and nutty flavor.