Save A vibrant, comforting salad featuring tender roasted cauliflower tossed with a bright, nutty lemon pine-nut dressing—the perfect choice as a side or a light main.
I first made this roasted cauliflower salad for a family dinner, and everyone loved how the lemony pine-nut dressing made the warm vegetables pop with flavor.
Ingredients
- Cauliflower: 1 large head, cut into florets
- Red onion: 1 small, thinly sliced
- Parsley: 1 handful fresh flat-leaf, chopped
- Extra virgin olive oil: 3 tbsp, divided
- Pine nuts: 2 tbsp lightly toasted for dressing; extra for garnish
- Lemon: Zest and juice from 1 lemon
- 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 (optional): 2 tbsp for garnish
Instructions
- Prep oven:
- Preheat 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 on the baking sheet. Roast for 25 to 30 minutes, turning once, until cauliflower is golden and onions caramelized.
- Make dressing:
- In a small bowl, whisk together the 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.
- Assemble salad:
- Transfer roasted vegetables while still warm to a large mixing bowl. Add chopped parsley, drizzle with dressing, and toss gently to coat.
- Garnish and serve:
- Sprinkle with golden raisins (if using) and extra toasted pine nuts. Serve immediately while warm.
Save This salad is always a hit at our table, especially when family gathers for a cozy meal and lively conversation.
Serving Suggestions
Serve as a side dish with grilled chicken or fish, or over greens for a heartier vegetarian main.
Make Ahead & Storage
Roast cauliflower and onions ahead; toss with dressing and garnish just before serving for maximum flavor and texture.
Nutrition Information
Each serving provides approximately 210 calories, 14 g fat, 18 g carbohydrates, and 5 g protein.
Save This salad makes a refreshing yet comforting addition to any meal. Enjoy it while it's warm for the best taste and texture.
Recipe Questions & Answers
- → How do I get the cauliflower crispy and tender?
Roast cauliflower florets at 425°F for 25-30 minutes, turning once, until edges are golden and tender but still hold their shape.
- → Can I substitute pine nuts in the dressing?
Toasted walnuts or almonds can be used as alternatives, adding a similar nutty crunch and flavor.
- → Is there a vegan option for the dressing?
Yes, use maple syrup instead of honey to keep the dressing plant-based without losing sweetness.
- → What herbs complement this dish best?
Fresh flat-leaf parsley adds freshness, but you can also try cilantro or mint for different flavor notes.
- → How can I serve this dish as a heartier meal?
Serve it over a bed of arugula or baby spinach and add crumbled feta or shaved Parmesan for extra richness.