Save A vibrant comforting salad featuring tender roasted cauliflower tossed with a bright nutty lemon pine-nut dressing is perfect as a side or light main. This Mediterranean-inspired dish is easy to prepare making it ideal for busy weeknights or a special gathering.
I first made this salad for a family lunch where everyone loved its warmth and the zesty nutty dressing. Roasted cauliflower adds a deep flavor that pairs perfectly with the pine nuts and lemon.
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 for garnish, lightly toasted
- Lemon: 1, 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
- Prepare Oven:
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Roast Vegetables:
- Toss cauliflower florets and red onion slices with 1 tablespoon olive oil salt and pepper. Spread evenly on the 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) and a pinch of salt and pepper. Stir in toasted pine nuts.
- Combine:
- Transfer vegetables while still warm to a large mixing bowl. Add parsley drizzle with lemon pine-nut dressing and toss gently to coat.
- Finish:
- Sprinkle with golden raisins (if using) and extra toasted pine nuts. Serve immediately while warm.
Save This roasted cauliflower salad quickly became a favorite at our dinner table. My kids enjoy helping toast the pine nuts and drizzle the dressing.
Serving Suggestions
Serve this salad warm either as a hearty side or a light main. It pairs beautifully with grilled meats or can be enjoyed over arugula for an extra vibrant meal.
Nutrition Facts
Each serving contains about 210 calories with 14 g fat 18 g carbohydrates and 5 g protein making it a balanced healthy choice.
Allergen Information
The dish contains pine nuts (tree nuts) and mustard; check ingredient labels for potential allergens if using store-bought Dijon mustard or honey.
Save Enjoy this salad fresh and warm for the best texture and flavor. Leftovers taste great the next day as well.
Recipe FAQ
- → How do I achieve perfectly roasted cauliflower?
Preheat the oven to 425°F (220°C) and roast cauliflower florets with olive oil, salt, and pepper on a lined baking sheet for 25-30 minutes until golden and crisp-tender, turning once for even browning.
- → Can I substitute pine nuts in the dressing?
Yes, toasted walnuts or almonds can replace pine nuts while maintaining a nutty texture, though flavor will vary slightly.
- → How should I store leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 2 days. Dress the salad just before serving to maintain freshness.
- → Is there a vegan alternative to honey in the dressing?
Maple syrup works well as a sweetener substitute, keeping the dressing plant-based while preserving the balance of flavors.
- → What wines pair well with this dish?
A crisp Sauvignon Blanc complements the bright lemon dressing and roasted vegetables with refreshing acidity.