Spiced Cauliflower and Walnut Salad with Lemon Vinaigrette

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A crunchy Whole30 salad featuring roasted cauliflower and toasted walnuts tossed in a bright lemon vinaigrette. This Mediterranean-inspired Whole30 recipe (gluten-free), ready in about 35 minutes, pairs cauliflower florets, walnuts, chopped, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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.

Ingredients

• 4 cups cauliflower florets
• 1/2 cup walnuts, chopped
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1 tsp sea salt
• 1/2 tsp black pepper
• 3 tbsp fresh lemon juice
• 1 garlic clove, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup red onion, finely diced

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Instructions

1. Step 1: Preheat oven to 400°F. In a large bowl, toss 4 cups cauliflower florets with 2 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp ground coriander, 1 tsp sea salt, and 1/2 tsp black pepper until well coated. Spread on a baking sheet and roast for 20-25 minutes until golden and tender.
2. Step 2: While cauliflower roasts, heat a small dry skillet over medium heat. Add 1/2 cup chopped walnuts and toast for 3-4 minutes, stirring frequently until fragrant and lightly browned. Remove from heat.
3. Step 3: In a small bowl, whisk together 3 tbsp fresh lemon juice, 1 tbsp olive oil, 1 minced garlic clove, and a pinch of sea salt to make the vinaigrette.
4. Step 4: In a large mixing bowl, combine the roasted cauliflower, toasted walnuts, 1/4 cup finely diced red onion, and 1/4 cup chopped fresh parsley. Pour the lemon vinaigrette over the salad and toss gently to combine. Serve warm or at room temperature.