Thanksgiving is a feast, but the veggie side battles gravy and pie for attention like a shy cat at a dog show. This cauliflower pasta salad is the goofy hero that shows up anyway, sporting color, crunch, and a tangy personality.
It’s not just pasta masquerading as a side—it’s roasted cauliflower, sunshine tomatoes, and a zesty lemon dressing all dancing in one bowl. That’s why it won’t vanish into the back of the fridge like last year’s casserole leftovers.
Served warm, room temperature, or chilled, it keeps your Thanksgiving table light on its feet while still feeling festive. That’s a win in my book—and probably in yours, too.
Grab your apron and your sense of humor—this salad travels well to potlucks, and it won’t judge you for sneaking seconds in front of your relatives.
Contents
Equipment
Must-haves
- Large pot for boiling pasta
- Baking sheet lined with parchment or a silicone mat
- Colander or strainer
- Mixing bowls (2+ for mixing and serving)
- Sharp knife and cutting board
- Whisk or small mixing spoon for dressing
- Measuring cups and spoons
- Tongs or salad servers for tossing
- Grater or cheese knife (optional)
- Airtight containers for leftovers (optional but nice)
Nice-to-haves
- Food processor (for quick chopping or making breadcrumbs)
- Microplane zester for extra brightness
- Large serving bowl or salad stand for presentation
- Mandoline slicer for uniform veggie slices (optional but satisfying)
With these tools, you’ll be cruising through the recipe like a kitchen captain, not a chaos mascot.
Ingredients
- 12 oz pasta shapes (about 340 g)
- 1 medium head cauliflower, cut into bite-sized florets (about 4 cups)
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, sliced
- 1/2 cup fresh parsley, chopped
- 1/4 cup sun-dried tomatoes, chopped (optional)
- 1/2 cup shredded parmesan cheese (or vegetarian parmesan)
- 1/4 cup toasted pine nuts or almonds (optional)
- 3 tbsp extra-virgin olive oil
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 1 tsp honey or maple syrup
- Salt and pepper to taste
You’ll notice this salad is basically a party in a bowl: pasta, roasted cauliflower, and tangy dressing all bringing their A-game. It’s also flexible enough to feed a crowd or just your leftover-lunch-obsessed self.
Make-ahead tip: roasted cauliflower and dressing can be prepped ahead. Just toss everything together closer to serving time so the pasta doesn’t soak up all the good vibes.
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment or a silicone mat.
- In a bowl, toss cauliflower florets with 1–2 tbsp olive oil, salt, and pepper. Spread on the sheet and roast 20–25 minutes, turning once until golden and caramelized. The edges will look like they’ve been to a tiny spa day.
- Meanwhile, cook pasta in salted water until al dente. Drain and rinse quickly under cold water to stop the cooking. Set aside.
- Whisk together dressing ingredients: olive oil, lemon juice, Dijon, garlic, honey, salt, and pepper until well emulsified. It should look like a sunny magnet for flavor.
- In a large bowl, combine roasted cauliflower, cherry tomatoes, olives, parsley, sun-dried tomatoes (if using), and Parmesan. Add the warm pasta and toss to distribute all the goodness.
- Pour the dressing over the salad and toss again. If the mix feels a little dry, splash in a tablespoon or two of pasta water to loosen things up.
- Toss in pine nuts just before serving for a perfect crunch. Season to taste, then serve warm, at room temperature, or chilled—your call, your vibe.
That’s basically it—simple, colorful, and a touch fancy. If you’re worried about the pasta soaking up dressing, remember: less is more at first, and you can always add a splash more later. That’s the salad” way.
What You Need To Know: The cauliflower acts like a crunchy, veggie-friendly noodle stand-in, so you get the texture without piling on extra carbs. If you want extra protein, toss in chickpeas or shredded chicken after roasting.
Optional: serve with a lemon wheel on the side for extra brightness or a sprinkle of chili flakes if you like a little heat. This salad is as forgiving as your favorite jeans after Thanksgiving dessert.
Good to Know
This salad shines at room temperature, which is perfect for a busy Thanksgiving table. If you’re making it ahead, store the cauliflower and dressing separately, then toss with pasta right before serving to keep things lively and not mushy. Want extra zing? A quick squeeze of lemon over the top just before serving does wonders.
Tips
- Make ahead: Roast cauliflower and prep dressing a day in advance. Combine with warmed pasta just before serving for the best texture.
- To keep crunch, add nuts right before serving rather than earlier in the day.
- For vegan-friendly prep, use maple syrup instead of honey and opt for a dairy-free cheese or omit cheese entirely.
- Dress gradually: start with half the dressing and add more as needed to coat everything—you can always add more, but you can’t un-dress a salad.
Variations
- Vegan version: use vegan parmesan and maple syrup; skip the cheese or use a dairy-free alternative.
- Protein boost: toss in 1 cup cooked chickpeas or shredded rotisserie chicken for a heartier dish.
- Nutty crunch: swap pine nuts for toasted walnuts or pecans for a different toasty flavor.
- Herb play: add fresh dill or chives for a bright twist alongside the parsley.
Serving Suggestions
- Plate on a large festive platter with rosemary sprigs and lemon wedges for a holiday-ready look.
- Serve as a lighter main course by adding more protein and a side salad of greens.
- Offer extra dressing on the side so guests can customize their bowls.
There you have it—a Thanksgiving Cauliflower Pasta Salad that’s bold, bright, and dangerously easy to throw together. It’s the kind of recipe that makes you look like you planned this all along, even if you forgot to preheat the oven the first time. Enjoy the compliments—and the leftovers.
