Roasted Cauliflower & White Bean Brain-Boost Salad

on Sep 12 2025
Roasted Cauliflower & White Bean Brain-Boost Salad
Fall is the season for roasted vegetables, and they’re the perfect way to transform a simple salad into a warm, comforting meal.  This roasted cauliflower salad is loaded with fiber and hearty ingredients, and you can easily make it more satisfying by adding your favorite protein like salmon, grilled chicken, or hard-boiled eggs.  Best of all, every ingredient in this salad fits into one of the core food groups of the MIND diet, the brain-protective eating pattern shown to cut Alzheimer’s risk by more than half.1 

This roasted cauliflower salad is a true brain booster.  Arugula brings lutein, zeaxanthin, and kaempferol to support memory and protect neurons.  White beans deliver magnesium, which helps regulate neurotransmitters and calm stress responses.  Cauliflower adds quercetin, a flavonoid that helps reduce inflammation.  And with a drizzle of extra virgin olive oil, you’ll get polyphenols like oleocanthal, known for their powerful anti-inflammatory effects in the brain. 

Roasted Cauliflower & White Bean Brain-Boost Salad

Liz Weiss, MS, RDN

Servings

4

Cuisine

Mediterranean Diet, MIND Diet

Category

Lunch, Dinner

Roasted Cauliflower & White Bean Brain-Boost Salad

Ingredients

    Salad

    • 1 medium cauliflower (about 2 pounds), cut into 2-inch florets (about 7 cups) 
    • 2 tablespoons extra virgin olive oil 
    • Generous ¼ teaspoon kosher salt 
    • ¼ teaspoon black pepper 
    • 4 cups arugula 
    • One 15-ounce can white beans, drained and rinsed 
    • ½ cup thinly sliced celery 
    • ½ cup pitted green olives (about 10), sliced in half 
    • 2 to 3 tablespoons toasted sliced almonds 
    • Basil leaves 

    Dressing

    • 4 tablespoons extra virgin olive oil 
    • 2 tablespoons lemon juice 
    • 2 tablespoons finely chopped fresh basil leaves 
    • 1 teaspoon Dijon mustard 
    • 1 teaspoon honey 
    • 1 small garlic clove 
    • Kosher salt and black pepper to taste 

    Directions

    1. Arrange a rack in the middle of the oven and heat the oven to 425°F. Line a rimmed baking sheet with parchment paper and set aside.
    2. For the salad, place cauliflower florets in a large bowl. Drizzle olive oil over florets and gently toss to combine. Season with the salt and pepper. Transfer to the prepared baking sheet. Bake, turning halfway through, until golden and tender, 20 to 24 minutes.
    3. While the cauliflower is roasting and before assembling the salad, prepare the dressing. Place the olive oil, lemon juice, basil, Dijon mustard, honey, and garlic in a Mason jar with a tight-fitting lid. Shake to combine. Adjust flavor with salt and pepper.
    4. To assemble the salad, arrange the arugula, beans, celery, and olives in a large, shallow bowl. Pour half the dressing over the mixture and toss gently to combine. Top with the cooked cauliflower; add remaining dressing. Toss to combine. Top with sliced almonds and garnish with basil.
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