Mary Berry Roasted Cauliflower Salad with Grainy Mustard Dressing

This is the kind of salad that surprises people. They think it’s going to be boring. Beige. Plain old cauliflower. But once it’s roasted until golden and tossed with a creamy, tangy mustard dressing—it’s suddenly the thing everyone wants more of.

The first time I made it, I didn’t let the cauliflower cool before mixing it in. Big mistake. The dressing went runny and weird. So now I give the florets time to chill out—and the result is a crunchy, creamy, punchy little number that works warm, cold, or in-between. Let me show you how I get it right.

WHAT MAKES THIS RECIPE SPECIAL

This isn’t just another mayo salad. Roasting the cauliflower gives it that caramelised edge—nutty, sweet, and crispy in places. And the grainy mustard? It adds heat, tang, and texture all at once. Parsley keeps it fresh, and the whole thing comes together in under 30 minutes. It’s brilliant with roast chicken, leftover lamb, or just spooned straight from the bowl.

INGREDIENTS + WHY THEY MATTER

Cauliflower (1 large, in small florets) – Roasts quickly and evenly when chopped small.
Olive Oil (2 tbsp) – Helps the cauliflower crisp up and brown in the oven.
Mayonnaise (115g) – Forms the creamy base of the dressing. I used full-fat—lighter versions can be watery.
Grainy Mustard (2 tbsp) – Adds zing and texture. Don’t sub with Dijon—it’s not the same.
Fresh Parsley (3 tbsp, chopped) – Brightens the whole dish. Skip it and the salad feels heavy.
Salt & Pepper – Key to unlocking the cauliflower’s flavour. Don’t be shy with either.

MAKING IT YOURS (WITHOUT RUINING IT)

Add toasted almonds or pine nuts for crunch.
Swap half the mayo for Greek yogurt for a lighter dressing.
Use roasted broccoli instead of cauliflower—it works just as well.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Dressing went thin	Cauliflower was still warm	Let it cool fully before mixing
Florets were soggy	Oven wasn’t hot enough	Roast at 220°C and don’t crowd the tray
Flavours felt flat	Undersalted	Taste and adjust at the end

HOW TO MAKE MARY BERRY’S ROASTED CAULIFLOWER SALAD

1. Preheat oven to 220°C (200°C fan) / Gas 7.
2. Spread cauliflower florets in a large roasting tin. Drizzle with olive oil, season generously, and toss to coat.
3. Roast for about 15 minutes until golden and tender. Set aside to cool completely.
4. In a bowl, mix together mayonnaise, grainy mustard, and chopped parsley.
5. Add the cooled cauliflower, stir to coat, and taste for seasoning.
6. Serve in a large dish—warm or chilled.

TIPS FROM MY KITCHEN

I let the cauliflower cool for at least 10 minutes before mixing—makes all the difference.
I use a big roasting tray so the florets get golden, not steamed.
I save a little parsley to sprinkle on top just before serving—it looks fresher that way.

STORAGE + SERVING

Keeps: Up to 2 days in the fridge in a sealed container.
Reheat: You can warm it briefly in the oven, but it’s best cold or room temp.
Serve With: Grilled chicken, roast lamb, or tucked into a lunchbox with couscous.

FREQUENTLY ASKED QUESTIONS

Q: Can I make this in advance?
A: Yes! In fact, it tastes even better after a few hours in the fridge.

Q: Can I use frozen cauliflower?
A: I’ve tried—it works in a pinch, but it doesn’t roast as crisply. Fresh is best here.

Q: What kind of mustard should I use?
A: Grainy mustard is essential—it adds texture. Avoid smooth Dijon or yellow mustard.

Q: Can I serve it warm?
A: Yes, just let the cauliflower cool a bit before tossing with the dressing so it doesn’t split.

Try More Recipes:

• Mary Berry Waldorf Salad
• Mary Berry Cauliflower Potato Cakes Recipe
• Mary Berry Cauliflower Steaks