Save to Pinterest A vibrant, comforting salad featuring tender roasted cauliflower tossed with a bright, nutty lemon pine-nut dressing: perfect as a side or light main.
I first made this salad for a cozy weekend dinner and was amazed by how the warm cauliflower soaks up the zesty dressing. Every bite feels both nutritious and comforting, and it quickly became a regular favorite.
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 (lightly toasted) plus extra for garnish
- Lemon: zested and juiced
- Dijon mustard: 1 tsp
- Garlic: 1 small clove, finely minced
- Honey or maple syrup: 1 tsp
- Salt and freshly ground black pepper: to taste
- Golden raisins or currants: 2 tbsp, optional
Instructions
- Prep and roast vegetables:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Toss cauliflower florets and red onion slices with 1 tablespoon olive oil, salt, and pepper. Spread evenly on the prepared baking sheet.
- Roast until tender:
- Roast the vegetables for 25–30 minutes, turning once, until cauliflower is golden and crisp-tender and onions are caramelized.
- Make the dressing:
- In a small bowl, whisk together remaining olive oil, lemon zest and juice, Dijon mustard, minced garlic, honey (or maple syrup), and a pinch of salt and pepper. Stir in the toasted pine nuts.
- Combine salad:
- Transfer warm vegetables to a large mixing bowl. Add chopped parsley and drizzle with lemon pine-nut dressing. Toss gently to coat.
- Serve with garnishes:
- Sprinkle with golden raisins (if using) and extra toasted pine nuts. Serve immediately while warm.
Save to Pinterest Sharing this salad at family gatherings always brings everyone together. Its warm colors and cozy flavors create a delicious centerpiece for our Mediterranean-themed nights.
Required Tools
Baking sheet, parchment paper, mixing bowls, whisk, chef's knife and cutting board are all you need for this recipe.
Allergen Information
This salad contains pine nuts (tree nuts) and mustard. Always check ingredient labels for possible allergens if using store-bought Dijon mustard or honey.
Nutritional Information
Per serving: Calories 210, Total Fat 14 g, Carbohydrates 18 g, Protein 5 g.
Save to Pinterest This salad is best served warm and freshly dressed for maximum flavor. Enjoy as a light main or a vibrant side dish that brings the table together.
Answers to Recipe Questions
- → How do I achieve perfectly roasted cauliflower?
Roast cauliflower florets at 425°F (220°C) for 25–30 minutes, turning once to ensure even golden coloring and tender texture.
- → Can I substitute pine nuts with another nut?
Toasted walnuts or almonds can be used as alternatives, providing similar crunch and nutty flavor.
- → How can I make the dressing vegan-friendly?
Replace honey with maple syrup to maintain sweetness while keeping the dressing plant-based.
- → What is the best way to enhance this dish’s flavor?
Adding crumbled feta or shaved Parmesan introduces a rich, salty element that complements the citrus and nuts.
- → Any suggestions for serving this dish?
Serve warm over arugula or baby spinach to create a heartier meal with fresh, peppery notes.