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Roasted Cauliflower

Recipe: Roasted Cauliflower Salad

Roasted Cauliflower Salad

Here is a heart salad that can easily turn into a meal with the addition of some leftover chicken or shrimp. Feel free to play with ingredients, swapping out dates for raisins, for example, or adding avocado, cucumber, or charred scallions.

Ingredients

  • 1 large head of cauliflower, cored, separated into 1-inch florets
  • Olive oil
  • Kosher salt
  • Freshly ground black pepper 
  • 1 ½ teaspoon cumin
  • About 8 dried dates
  • 3 tablespoons fresh lemon juice
  • ½ cup parsley
  • ½ small head radicchio 
  • ⅓ cup toasted walnuts or pistachios 

Directions

  1. Preheat oven to 425F. Toss cauliflower with 2 tablespoons olive oil, 1 teaspoon salt, the cumin and some black pepper. Spread out on a rimmed baking sheet and roast for about 30 minutes, until browned and tender.
  2. Whisk the lemon juice with 3-4 tablespoons of olive oil and a good pinch of salt.
  3. Pit dates if needed and coarsely chop. Roughly chop the parsley and radicchio and place in a large bowl. Add in the cauliflower and nuts. Toss with the dressing and serve.

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