Save to Pinterest A vibrant, comforting salad featuring tender roasted cauliflower tossed with a bright, nutty lemon pine nut dressing. This salad is perfect as a side or a light main and bursts with Mediterranean flavors for both vegetarians and gluten-free eaters.
The first time I made this salad, it was a chilly evening, and its warmth and zesty notes completely lifted our spirits. It's now a staple for get-togethers when we crave something cozy but bright.
Ingredients
- Cauliflower: 1 large head, cut into florets
- Red onion: 1 small, thinly sliced
- Flat-leaf parsley: 1 handful, chopped
- Extra virgin olive oil: 3 tbsp, divided
- Pine nuts: 2 tbsp for dressing, plus extra toasted for garnish
- Lemon: zested and juiced
- Dijon mustard: 1 tsp
- Garlic: 1 small clove, finely minced
- Honey or maple syrup: 1 tsp
- Salt and black pepper: to taste
- Golden raisins or currants: 2 tbsp (optional garnish)
Instructions
- Roast Vegetables:
- Preheat oven to 425°F (220°C). Line baking sheet with parchment paper. Toss cauliflower florets and red onion slices with 1 tablespoon olive oil, salt, and pepper. Spread evenly on prepared baking sheet.
- Bake:
- Roast for 25–30 minutes, turning once, until cauliflower is golden and crisp-tender and onions are caramelized.
- Make Dressing:
- While vegetables roast, whisk together remaining olive oil, lemon zest and juice, Dijon mustard, minced garlic, honey or maple syrup, salt and pepper. Stir in toasted pine nuts.
- Toss Salad:
- Transfer warm vegetables to a large mixing bowl. Add parsley and drizzle with dressing. Toss gently to coat.
- Garnish & Serve:
- Sprinkle with golden raisins (if using) and extra toasted pine nuts. Serve immediately while warm.
Save to Pinterest This dish brings back memories of making salads together after school, each of us picking our favorite add-ins. It's a great way to try new flavors with family.
Required Tools
Baking sheet, parchment paper, mixing bowls, whisk, chef's knife, and cutting board are all you need.
Allergen Information
Contains pine nuts (tree nuts) and mustard. Always double check labels on Dijon mustard and honey for allergens.
Nutritional Information
Each serving provides about 210 calories, 14 g fat, 18 g carbohydrates, and 5 g protein.
Save to Pinterest This vibrant salad is best served warm for maximum flavor. Enjoy every bright, cozy bite alongside good company.
Recipe FAQs
- → What is the best way to roast cauliflower for this dish?
Cut cauliflower into even florets, toss with olive oil, salt, and pepper, and roast at 425°F (220°C) for 25–30 minutes until golden and crisp-tender.
- → Can I substitute pine nuts in the dressing?
Yes, toasted walnuts or almonds can be used if pine nuts are unavailable, offering a similar nutty texture and flavor.
- → How can I make the dressing vegan?
Simply replace honey with maple syrup to maintain sweetness and keep the dressing vegan-friendly.
- → What can I add to make this dish heartier?
Consider serving the cauliflower salad over arugula or baby spinach, or adding crumbled feta or shaved Parmesan for extra richness.
- → How should I store leftovers?
Keep leftovers in an airtight container refrigerated for up to 2 days. Rewarm gently or serve at room temperature to preserve texture.