Save A vibrant, comforting salad featuring tender roasted cauliflower tossed with a bright, nutty lemon pine-nut dressing. Perfect as a side or a light main, this Mediterranean-inspired dish brings warmth and freshness to your table.
The first time I made this salad was for a small family gathering, and it quickly became everyone's favorite thanks to the tangy dressing and heartiness of roasted cauliflower. It's now requested whenever cooler months roll around!
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 (plus 1 tbsp for roasting)
- Pine nuts: 2 tbsp for dressing, lightly toasted; extra for garnish, 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 (optional): 2 tbsp
Instructions
- Prepare oven and pan:
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Roast vegetables:
- Toss the cauliflower florets and red onion slices with 1 tablespoon olive oil, salt, and pepper. Spread evenly on the prepared baking sheet, then roast for 25 minutes, turning once, until cauliflower is golden 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 in a small bowl. Stir in 2 tablespoons toasted pine nuts.
- Combine salad:
- Transfer roasted vegetables, while warm, to a large bowl. Add chopped parsley and drizzle with dressing. Toss gently to coat.
- Garnish and serve:
- Sprinkle with golden raisins (if using) and extra toasted pine nuts. Serve immediately while warm.
Save Making this salad has turned into a family ritual during the chilly season. Kids get involved by tossing the vegetables and everyone gathers around the table to enjoy its warmth together.
Serving Suggestions
Serve over a bed of arugula or baby spinach for a heartier salad. Pair with grilled chicken or fish for a complete meal.
Add-Ons & Variations
Crumble feta or shave Parmesan on top for extra richness. Try roasted chickpeas for added protein and crunch.
Nutritional Info
Each serving contains about 210 calories, 14g total fat, 18g carbohydrates, and 5g protein.
Save This salad is best served warm and freshly tossed. Enjoy its bright, cozy flavors any time of year!
Recipe Guide
- → What is the best way to roast cauliflower for this dish?
Roast the cauliflower florets at 425°F (220°C) for 25–30 minutes until golden and crisp-tender, tossing halfway to ensure even caramelization.
- → Can I substitute pine nuts in the dressing?
Toasted walnuts or almonds can be used as alternatives, though pine nuts add a unique buttery flavor that complements the lemon well.
- → Is there a vegan alternative for the dressing's honey?
Yes, maple syrup works perfectly as a natural sweetener while keeping the dressing vegan-friendly.
- → How can I add more protein to this dish?
Consider adding crumbled feta or shaved Parmesan to boost richness and protein, or serve over arugula or baby spinach for a heartier meal.
- → What wine pairs well with this cauliflower and lemon dressing?
A crisp Sauvignon Blanc pairs beautifully, balancing the bright citrus and nutty flavors in the dish.