Roasted Cauliflower, Zucchini and Artichoke Salad

Roasted Cauliflower, Zucchini and Artichoke Salad - Eat Spin Run Repeat

You know how ‘they’ say that good things come in threes?

Ingredients for Roasted Cauliflower, Zucchini and Artichoke Salad - Eat Spin Run Repeat

I’m finding more and more reasons these days to believe that it’s very true.

Easter egg radishes

Example 1: Triathlon. Three sports – swimming, cycling and running – all tied into one challenging but supremely rewarding race. Training for such an event requires not only cardiovascular endurance, but strength – physically and mentally. Since two of those three sports are low impact, everyone from kids to 70+ year olds can participate. That’s the best, isn’t it?

sliced easter egg radishes

Example 2: If you’re into cooking, you’ll probably have heard of the “holy trinity”. In this case I’m not referring to the one referenced in the Catholic religion, but the term used for 3-ingredient combinations that are staples in different types of cuisine. According to Wikipedia, that’s onions, celery and bell peppers for Cajun cooking. In North America, I’ve heard it used to reference onions, celery and carrots. Thinking about my own kitchen creations, it’s certainly a combination I use really frequently for soups and stews.

canned artichoke hearts

Recently I discovered 2 new culinary “holy trinities”. The first: cauliflower + zucchini + artichokes.

veggies for roasting

Cauliflower is one of my go-to vegetables for roasting because I love how versatile it is. You can flavour it up in any way you like – curried, spicy, garlicy…. whatever floats your boat. Artichokes on the other hand are a vegetable I rarely use but recently got turned back onto. If all you’ve been roasting over the winter are veggies like onions, carrots, sweet potato and squash (not that there’s anything wrong with that at all), this is a combo you MUST try.

roasted artichokes zucchini and cauliflower

The second: miso + tahini + apple cider vinegar.

GUYS. I’ve been going through tahini like a boss these days and that’s because I keep making variations of this super simple dressing.

tahini and cauliflower

Here’s how to make these 2 holy trinities collide into a spectacular, magical meal:

Puree 2 tsp each miso and tahini, 1/4 cup apple cider vinegar, plus a clove of garlic and a shallot in your blender. You can double it if you like – trust me, it’s not going to go to waste and I’m sure you’ll find many uses for your leftovers!

Thin the dressing out with water a little bit, then drizzle it over the cauliflower, zucchini and artichoke hearts. Roast it all up in the oven and half an hour later…..

roasted artichokes zucchini and cauliflower


roasted artichokes zucchini and cauliflower

Now before you go eating the veggies straight off the pan (and it WILL be tempting), toss them together with some sliced radishes and a little bit of parsley. The end result is a flavour-packed Roasted Cauliflower, Zucchini and Artichoke Salad that breathes new life into your winter salad routine.

Roasted Cauliflower, Zucchini and Artichoke Salad - Eat Spin Run Repeat

One more thing: If you’re looking for a protein source to add to this, I highly, highly recommend hard boiled eggs. That’s exactly how I enjoyed it about 10 minutes after taking these photos, and I was kicking myself for not including them in the original recipe. Chopped chicken or chickpeas would work well too!

Roasted Cauliflower, Zucchini and Artichoke Salad - Eat Spin Run Repeat

Roasted Cauliflower, Zucchini and Artichoke Salad

by Angela Simpson

Prep Time: 10 mins

Cook Time: 30 mins

Ingredients (3-4 as a side)

  • 4 cups cauliflower florets
  • 2 medium zucchini, sliced diagonally
  • 398mL can artichokes, drained
  • 2 tsp dried mixed herbs
  • sea salt and black pepper
  • 1 1/2 cups thinly sliced Easter egg radishes (or regular radishes)
  • 3 tbsp minced parsley

For the dressing:

  • 1/4 cup apple cider vinegar
  • 1/4 cup water
  • 2 tsp each miso and tahini
  • 1 clove garlic
  • 1 shallot


Preheat the oven to 400F and line a baking sheet with parchment or foil.

In a blender whirl up the dressing by adding all remaining ingredients and blending them together until smooth. Store the dressing in a jar or air-tight container as you’ll have some leftover.

Chop the cauliflower, zucchini and artichokes as specified above. Scatter them out in a single layer on the baking sheet and spritz them with olive oil. Sprinkle with herbs, sea salt and black pepper, then drizzle some of the dressing on top.

Roast the vegetables for 25-30 minutes, or until the cauliflower and zucchini are slightly crisp.

Meanwhile, slice the radishes and chop the parsley. Transfer them to a large bowl.

When the veggies are finished roasting, combine them in the large bowl with the radishes and parsley Stir to coat, adding a little more dressing if you like. Garnish with more parsley and serve hot or cold.

Click here to print the recipe.

Roasted Cauliflower, Zucchini and Artichoke Salad - Eat Spin Run Repeat

[Tweet “Roasted Cauliflower, Zucchini and Artichoke Salad #recipe #vegan #caulimonth”]

Roasted Cauliflower, Zucchini and Artichoke Salad - Eat Spin Run Repeat

Now if only work days came in threes, today would be Friday!

So tell me…

What’s a 3-part combination of ingredients you find yourself cooking with often?

3 thoughts on “Roasted Cauliflower, Zucchini and Artichoke Salad

  1. Thank you for this recipe. I made it at the weekend and it was delicious! I have never had roasted cauliflower before but I certainly will again. I had the leftovers for lunch. Thanks again.

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