Description
A vibrant and flavorful roasted cauliflower salad featuring golden roasted cauliflower florets tossed with a zesty vinaigrette, toasted almonds, cumin and sesame seeds, fresh parsley, dried cherries, and a spicy kick of serrano pepper. This salad balances warm roasted flavors with fresh, tangy, and crunchy elements, perfect as a light main dish or a side.
Ingredients
Units
Scale
Roasted Cauliflower
- 1 medium head cauliflower, cut into small florets (about 2 1/2 pounds)
- 1 tablespoon extra-virgin olive oil (for roasting)
- 2 teaspoons kosher salt, divided
Vinaigrette and Salad Mix
- 3 tablespoons red wine vinegar
- 1 shallot, thinly sliced
- 1/4 cup extra-virgin olive oil
- 1/4 cup chopped fresh parsley
- 1/2 cup dried cherries, halved
- 1 serrano pepper, seeded and thinly sliced
Toasted Toppings
- 2 tablespoons extra-virgin olive oil
- 1 lemon (zested)
- 1/4 cup slivered almonds
- 2 tablespoons cumin seeds
- 2 tablespoons sesame seeds
Instructions
- Preheat and Prep Cauliflower: Preheat the oven to 425°F with a rack in the center position. Arrange the cauliflower florets on a rimmed sheet pan in a single layer. Toss with 1 tablespoon of olive oil and season with 1 teaspoon of kosher salt.
- Roast Cauliflower: Roast in the preheated oven until the cauliflower is golden and tender, about 25 minutes. Remove from the oven and set aside to cool slightly.
- Prepare Vinaigrette: While the cauliflower is roasting, in a large bowl combine the red wine vinegar, thinly sliced shallot, and the remaining 1 teaspoon of kosher salt. Stir well to combine.
- Zest Lemon and Toast Seeds & Almonds: Use a peeler to remove the yellow zest from the lemon, avoiding the white pith. Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Once hot, add the lemon zest, slivered almonds, cumin seeds, and sesame seeds. Toast, stirring frequently, until golden brown and fragrant, about 7 minutes.
- Cool and Chop Toppings: Transfer the toasted mixture to a paper towel-lined plate to cool. Once cooled, roughly chop the almonds and seeds to incorporate better into the salad.
- Toss Salad: To the bowl with the shallot and vinegar, add the remaining ¼ cup olive oil, chopped fresh parsley, dried cherries, thinly sliced serrano pepper, and roasted cauliflower. Add the toasted almond and seed mixture last.
- Combine and Serve: Toss all the ingredients gently but thoroughly until well combined. Adjust seasoning if needed and serve the roasted cauliflower salad warm or at room temperature.
Notes
- You can substitute serrano pepper with jalapeño if a milder heat is preferred.
- To make this salad gluten-free, ensure all your spices and dried cherries are certified gluten-free.
- For added protein, consider topping the salad with grilled chicken or chickpeas.
- The salad can be served warm or at room temperature, making it great for make-ahead meals.
- If you don’t have slivered almonds, sliced almonds or chopped whole almonds will work.
Nutrition
- Serving Size: 1 cup (approximate)
- Calories: 210 kcal
- Sugar: 6 g
- Sodium: 430 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 14.5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg
