Save A vibrant, comforting salad featuring tender roasted cauliflower tossed with a bright, nutty lemon pine-nut dressing: perfect as a side or light main.
I first made this salad for a casual dinner with friends on a chilly evening: everyone loved how the lemony pine-nut dressing brought out the savory sweetness of the roasted cauliflower.
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 (lightly toasted) plus extra for garnish (optional)
- 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 for garnish)
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Instructions
- Roast Vegetables:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Toss cauliflower florets and red onion slices with 1 tablespoon olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 25–30 minutes, turning once, until golden and crisp-tender with caramelized onions.
- 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 toasted pine nuts.
- Assemble Salad:
- 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 immediately while warm.
Save This salad quickly became a favorite at family gatherings: my kids always ask for extra pine nuts on their servings!
Serving Suggestions
Enjoy over a bed of arugula or baby spinach for a heartier meal: pairs excellently with a crisp Sauvignon Blanc.
Required Tools
Use a sturdy baking sheet, whisk, mixing bowls, and a sharp chef’s knife for seamless preparation.
Nutritional Information
Each serving contains about 210 calories, 14 g total fat, 18 g carbohydrates, and 5 g protein.
Save A squeeze of fresh lemon right before serving adds a delightful brightness: enjoy this salad warm for maximum flavor.
Recipe FAQs
- → How do you achieve the perfect roast on cauliflower?
Roast cauliflower at a high temperature (425°F/220°C) to ensure crisp-tender florets with caramelized edges. Turning halfway promotes even cooking.
- → Can the pine nuts be substituted?
Yes, toasted walnuts or slivered almonds can be used but will alter the flavor profile slightly.
- → What’s the best way to prep the lemon in the dressing?
Zest the lemon before juicing to add a bright, aromatic layer alongside the fresh lemon juice.
- → How can this dish be adapted for a vegan diet?
Replace honey with maple syrup to maintain sweetness while keeping it plant-based.
- → What greens pair well if serving this over a bed of leaves?
Arugula or baby spinach provide a peppery, fresh base that complements the warm cauliflower and zesty dressing.
