Roasted Cauliflower and Cannabis Salad

Roasted Cauliflower and Cannabis Salad

High in fiber and an incredible source of anti-oxidants, Roasted Cauliflower and Cannabis Salad is tasty AND healthy!

I’ll admit, I never used to like cauliflower and as a kid, I was forced to eat it.

But now? With all of the tasty options there are like cauliflower rice and cauliflower pizza crust? I’ve officially hopped on the cauliflower train!

The reason why people are flagging cauliflower as this year’s ‘kale’ is because it is a powerhouse of nutrients.

What’s So Good About Cauliflower?

In addition to being a huge source of fiber, this crunchy bad-boy offers:

  1. Vitamin’s C, K, and B6 – essential for our bodies
  2. Potassium and Magnesium -great for muscles and sleep
  3. Antioxidants which help in reducing inflammation
  4. High in Choline – our bodies need this in order to support metabolism and healthy brain development
  5. Low-carb alternative to grains and legumes

Do we need to sing any more of it’s praises?! We think not!

The bottom line? It’s tasty, it’s yummy, it’s healthy. Eat it!

What Ingredients Do I Need For Roasted Cauliflower and Cannabis Salad?

  • 1 medium head of cauliflower
  • Cannabutter
  • Carrots
  • Cumin, paprika, sea salt (Himalayan is the best!)
  • Black pepper
  • Olive oil
  • Red onion
  • Fresh parsley
  • Tahini
  • Garlic
  • Fresh lemons to juice

How Do You Make Cannabutter?

For those who haven’t tried this decadent butter with pot, read below to learn how. If you know how, just jump to our tasty recipe!

Cannabis butter with THC for weed edibles

A recipe on how to make cannabis butter at home. After many cannabutter recipes, we find that this is by far the best way to infuse weed with butter.

4.58 from 7 votes

Prep Time: 45 minutes

Cook Time: 2 hours 30 minutes

Total Time: 45 minutes

Cuisine: European

Keyword: (Cannabutter), Butter, Cannabis

Servings: 1 Cup

Calories: 1628kcal

THC: 700-1400mg

Author: Steph Van De Ven


  • 1/4 to 1/2 Ounce Cannabis
  • 1 cup Butter


  • Decarboxylate your weed by spreading your cannabis evenly on an oven tray And coat with aluminum foil.

  • Place in the oven on 240F/115C for 25 till 45 minutes, and then let it cool.

  • Grind your dry cannabis or chop it till fine.

  • Place the cannabis in a strong mason jar, add butter and (1 tsp of sunflower lecithin)(optional)

  • Place your closed jar in cold water and let it come to a boil, Boil for 2 to 3 hours.

  • Strain your butter through a cheesecloth.

  • Cool down

  • Now you can use the Cannabis Butter (Cannabutter)


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If using a mason jar, be sure to start with cold water. Furthermore, it is imperative to let the water cool gradually so that your glass will not shatter.
The video guide might be slightly different than the blog recipe. The blog recipe is the most updated and accurate.


Calories: 1628kcal | Carbohydrates: 1g | Protein: 2g | Fat: 184g | Saturated Fat: 117g | Cholesterol: 488mg | Sodium: 1621mg | Potassium: 54mg | Sugar: 1g | Vitamin A: 5673IU | Calcium: 54mg

Ready For The Recipe?

If you have cannabutter made up, you’ll need to take it out of the fridge, and let it sit at room temperature for an hour or more (depending on where you live)

Once it’s nice and soft, but not melted – it’s ready to go!


Crunchy, Healthy Cauliflower Salad with Cannabutter.

0 from 0 votes

Prep Time: 20 minutes

Cook Time: 20 minutes

Course: Salad

Keyword: (Cannabutter), cauliflower

Servings: 2 people

Author: Steph Van De Ven

Cost: 20+


  • Baking Sheet

  • Parchment Paper

  • Sharp knife

  • Cutting Board

  • Large Mixing Bowl

  • Whisk

  • Wooden spoon or spatula


  • 1 head Cauliflower
  • 3 large Carrots
  • 1 tbsp ground cumin
  • 1 tsp paprika
  • 1 dash salt & pepper each
  • 2 tbsp olive oil
  • 1/2 red onion sliced thinly
  • 1 cup Italian parsley fresh & chopped
  • 4 tbsp Cannabutter


  • 1/4 cup Tahini
  • 1 clove of garlic minced
  • 2-3 tbsp lemon juice freshly squeezed
  • 1/4 cup olive oil
  • 1 dash salt & pepper each


  • Pre-heat the oven to 425

  • In the meantime, line a baking sheet with parchment paper

  • In a large bowl, combine cut up florets of cauliflower, sliced carrots, cumin, paprika, salt, pepper, olive oil and cannabutter. Mix until all combined and coated.

  • Spread the coated vegetables on the baking sheet and bake for 20 minutes.


  • In a medium bowl, whisk together the tahini, garlic, lemon juice, and water. While whisking, slowly drizzle in the olive oil until the dressing is emulsified. Season with salt and pepper.


  • Once the cauliflower and veggie mix is ready – or golden brown around the floret edges, remove and place in a bowl

  • Mix in the sliced onion and chopped parsley.

  • Drizzle your salad dressing over top, and serve!

If you’re looking to up-level your canna-cooking game, you may want to start here.

For more recipes like this one, check out our recipe index here.

Share our post and comment below! We’d love to hear from you.

As always, happy canna-cooking!

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