Pin It A vibrant, comforting salad featuring tender roasted cauliflower tossed with a bright, nutty lemon pine-nut dressing. Perfect as a side or light main for any Mediterranean-inspired meal.
I first made this salad for a spring family get-together, and everyone loved how the hearty roasted cauliflower paired with the fresh, zesty dressing. Now, it&s a go-to dish whenever I want something easy yet impressive to serve.
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
- Pine nuts: 2 tbsp (for dressing) plus extra for garnish, lightly toasted
- Lemon: 1, zested and juiced
- Dijon mustard: 1 tsp
- Garlic clove: 1 small, finely minced
- Honey or maple syrup: 1 tsp
- Salt and black pepper: To taste
- Golden raisins or currants (optional): 2 tbsp
Instructions
- Prep Oven & Sheet:
- 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 evenly on the prepared baking sheet and roast for 25 minutes, turning once, until cauliflower is golden and onions caramelized.
- Make Dressing:
- In a bowl, whisk 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 roasted vegetables while still warm to a large mixing bowl. Add parsley, drizzle with lemon pine-nut dressing, and toss gently to coat.
- Garnish & Serve:
- Sprinkle with golden raisins (if using) and extra toasted pine nuts. Serve warm.
Pin It This salad was the star at our last Sunday lunch. My kids love picking out the golden raisins while my partner always goes for extra toasted pine nuts!
Serving Suggestions
Serve this salad alongside grilled fish, chicken, or as a main over arugula or baby spinach for extra heartiness.
Allergen Information
This salad contains pine nuts (tree nuts) and mustard. Always check ingredient labels if using store-bought condiments.
Nutritional Information
This salad provides about 210 calories, 14g fat, 18g carbohydrates, and 5g protein per serving.
Pin It This salad is a comforting blend of textures and flavor, and it&s ready in under an hour. Make it once, and it just might join your regular rotation!
Recipe FAQs
- → What is the best way to roast the cauliflower for this dish?
Roast cauliflower florets at 425°F (220°C) for 25–30 minutes, turning once halfway through until golden and tender.
- → Can I substitute the honey in the dressing?
Yes, maple syrup works well as a vegan-friendly alternative to honey while maintaining sweetness.
- → What purpose do the pine nuts serve in this dish?
Toasted pine nuts add a rich, nutty flavor and pleasant crunch that balance the acidity of the lemon zest and juice.
- → Is it necessary to use fresh parsley in the salad?
Fresh parsley provides a bright, herbaceous note that complements the roasted cauliflower and dressing beautifully.
- → How can I make this dish heartier?
Serving over arugula or baby spinach or adding crumbled feta or shaved Parmesan adds richness and bulk.