roasted cauliflower salad with dates

What can’t cauliflower do nowadays? Its pizza, gnocchi, rice and so much more.

But my favorite is still the classic and ever so loved: roasted! There’s something that is just so satisfying about this salad’s balanced sweet and savory flavors. You can eat this salad warm, cold, or room temperature. Which makes it the ideal salad to pack for any summer adventure, whether its the beach, hiking or anything in between. This recipe is from the lovely Carmen from Every Last Bite. Thank you so much, for what is now a summer staple in our home!

INGREDIENTS

• 1 medium cauliflower / cut into florets

• olive oil to taste

• salt to taste

• 1/2 tsp paprika

• 1 tsp dried oregano

• 2 tbsp extra virgin olive oil

• 1 tsp lemon juice

• 1/2 tsp lemon zest

• 1 tsp apple cider vinegar

• 1 tbsp tahini

• 1/4 tsp salt

• 1/4 tsp black pepper

• 1/3 cup dates / cut into small pieces

• 1/4 cup red onion / thinly sliced

• 1/2 cup parsley / chopped

• 1/4 cup pine nuts / toasted

DIRECTIONS

1. Preheat the oven to 400° F.

2. In a bowl, toss the cauliflower florets in olive oil and then sprinkle with paprika, oregano and salt. Toss the florets, make sure they are evenly coated. Lay the cauliflower out on a parchment lined baking sheet and bake in the oven for 20 minutes until the cauliflower is tender and golden in color.

3. While the cauliflower is cooking, in a bowl whisk together the olive oil, lemon juice, zest, apple cider vinegar, tahini, salt and pepper. Set aside. 

4. Once the cauliflower is cooked, remove from the oven and place it in a bowl along with the dates, red onion, pine nuts and parsley. Pour the vinaigrette over the salad and toss until combined. Enjoy!

Show me your take on this delicious breakfast classic. Use #sundayswithjo on Instagram and I’ll repost my favorites!