Elevate your salad game with this Caramelized Cauliflower, Brussels Sprout, and White Bean Salad tossed in a Romesco-ish dressing. Roasting the cauliflower caramelizes its natural sweetness and smashing the Brussels sprouts tames their bitterness, while creamy white beans add satisfying heft. The smoky, nutty, and slightly tangy Romesco-ish dressing ties everything together, making this salad perfect as a make-ahead side or a light, flavorful main. Quick, easy, and full of bold flavor, it’s a salad that you won’t be able to stop thinking about after it’s gone!

P.S in case you didn’t know, we are in our SMASHED BRUSSELS SPROUT SALAD ERA! An artistic movement, if you will. I see your furrowed brow . . . Why would one smash a poor defenseless vegetable? Aside from releasing pent up rage, it collapses the Brussels sprout into a pile of its sweetest bits, the LEAVES! 

Because we’ve all been there…three bites into a shaved Brussels sprouts salad when you get a tough bite that you must strain to swallow because even the thinnest shavings sometimes contain cumbersome pieces of its core. Smashing Brussels sprouts eliminates that nuisance. 

Here’s my technique:
1. Make a v-shaped cut into each of the Brussels sprouts to remove each core. 
2. With the cut side down on the cutting board, use a sturdy small fry pan to smash each Brussels sprout one at a time.
3. Break each Brussels sprout apart into its individual leaves.
4. Wash, dry, then roughly chop the leaves.

Now that you’ve got we’ve lovely pile of soft Brussels sprout leaves, let’s move onto the other vital technique necessary for this recipe- Caramelizing the Cauliflower!

If you’ve ever struggled to get your cauliflower crisp and flavorful instead of soft and soggy, this recipe will change everything. The secret? A blazing hot oven, a preheated sheet pan, and a little steam release magic. This technique guarantees golden-brown, restaurant-quality cauliflower with irresistible flavor.

Step-by-Step Instructions for PERFECT CARAMELIZED CAULIFLOWER
1. Preheat the Pan
Place a small sheet pan on the middle rack of your oven and preheat to 450°F. A hot pan ensures instant sizzle for crisp, caramelized edges.
2. Prep the Cauliflower
Cut cauliflower into 1-inch florets. Rub generously with olive oil and sprinkle evenly with your chosen spice blend.
3. Roast with Steam Release
Once the oven is hot, carefully remove the sheet pan, add the cauliflower (listen for the sizzle), and return it to the oven. Roast for 26 minutes total, flipping halfway through.
Pro Tip: Once or twice during roasting, carefully crack open the oven door just long enough to release steam (lean away so it doesn’t hit your face). This prevents sogginess and promotes browning.
4. Rest & Serve
Remove from oven and let cauliflower cool for 5–10 minutes directly on the pan. This helps it release naturally without sticking. Serve warm.

Tips for Perfect Roasted Cauliflower
1. Cut florets evenly so they roast at the same rate.
2. Preheat the pan! That sizzle is the magic sauce.
3. Don’t skip the steam release! It’s the difference between soggy and crisp.