Roasted Cauliflower Salad with Dates & Red Onion

Serves 4
Total Time
30 Minutes
Roasted Cauliflower
1 medium cauliflower, cut into florets
1 tbsp of olive oil
1/4 tsp of salt
1/2 tsp of paprika
1 tsp of dried oregano
2 tbsp of extra virgin olive oil
1 tsp of lemon juice
1/2 tsp of lemon zest
1 tsp of apple cider vinegar
1 tbsp of tahini
1/4 tsp of salt
1/4 tsp of pepper
1/3 cup of dates, cut into small pieces
1/4 cup of thinly sliced red onion
1/2 cup of chopped parsley
1/4 cup of pine nuts toasted
Step 1

Preheat the oven to 400°F (200°C).

Step 2

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

Step 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.

Step 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 overtop and toss until all coated. Serve warm or at room temperature.

Recipe courtesy of Every Last Bite.

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