Roasted Cauliflower Salad Recipe with Dates and Mint
A hearty and refreshing salad, this salad will win over any cauliflower hater. Adapted from this recipe from Every Last Bite.
Servings: 4
Ingredients
For the Cauliflower
- 1 medium cauliflower
- 1 Tablespoon extra virgin olive oil
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon paprika
- 1 teaspoon dried oregano
Vinaigrette
- 1 lemon
- 1 teaspoon apple cider vinegar
- 1 Tablespoon tahini
- 2 Tablespoons extra virgin olive oil
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon black pepper
A Few More Ingredients
- 6 large dates
- 1 small shallot or red onion
- 1/2 bunch Italian parsley
- 1/2 bunch mint
- 1/4 cup pine nuts*
- 3 oz. feta cheese (optional)
Instructions
- Preheat the oven to 425°F. Cut cauliflower into evenly sized florets. In a small bowl, mix olive oil with salt and spices. Rub cauliflower florets with spice mixture. Place on baking sheet and roast for 20 minutes until soft and browned at the edges.
- For the vinaigrette, zest the lemon and juice. Combine lemon zest with 2 teaspoons lemon juice, apple cider vinegar, tahini, olive oil, salt and pepper, and whisk. Set aside.
- Pit dates and cut into small pieces. Thinly slice about 5 or 6 shallot rings. Mince 1/3 cup each parsley and mint. Toast pine nuts by placing them in a dry skillet over high heat and stirring until golden brown. Crumble feta cheese, if using.
- Once the cauliflower is cooked, remove to a large bowl. While still warm, add vinaigrette and other ingredients. Toss to combine. Garnish top with feta cheese. Serve warm or at room temperature.
Notes
*If you don't have pine nuts, chopped almonds or walnuts work here too.