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 for any Mediterranean-inspired meal.
When I first made this salad for a family dinner, everyone was drawn in by the aroma of roasting cauliflower & pine nuts. The burst of lemon freshness in the dressing was a delightful surprise at the table.
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; 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 black pepper: To taste
- Golden raisins or currants: 2 tbsp, optional
Instructions
- Prepare 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 tbsp olive oil, salt, and pepper. Spread evenly on baking sheet.
- Bake:
- Roast for 25<30 minutes, turning once, until cauliflower is golden and crisp-tender, onions caramelized.
- Make dressing:
- In a bowl, whisk together remaining olive oil, lemon zest and juice, Dijon mustard, garlic, honey or maple syrup, salt, and pepper. Stir in toasted pine nuts.
- Finish salad:
- Transfer warm roasted vegetables to a large mixing bowl. Add parsley, pour dressing, and toss gently to coat.
- Garnish and serve:
- Sprinkle with golden raisins and extra pine nuts if desired. Serve immediately while warm.
Save This salad quickly became our go-to comfort food during chilly evenings, with everyone reaching for seconds before the bowl was empty.
Serving Suggestions
Pair this salad with grilled fish or serve over arugula for a heartier, main-dish experience.
Nutrition Information
Each serving provides about 210 calories, 14 g fat, 18 g carbohydrates, and 5 g protein.
Recipe Variations
Add crumbled feta or shaved Parmesan for extra richness or top with baby spinach for a fresh twist.
Save Enjoy this warm salad with a glass of crisp Sauvignon Blanc for a truly satisfying meal.
Recipe Guide
- → How do I achieve perfectly roasted cauliflower?
Cut cauliflower into even florets and toss with olive oil, salt, and pepper. Roast at 425°F (220°C) until golden and tender, about 25-30 minutes, turning once for even caramelization.
- → Can I substitute pine nuts in the dressing?
Yes, toasted almonds or walnuts can be used to maintain the nutty flavor and texture while adjusting to availability or allergies.
- → How do I prepare the lemon pine-nut dressing?
Whisk together olive oil, lemon zest and juice, Dijon mustard, honey or maple syrup, minced garlic, salt, and pepper. Stir in toasted pine nuts to finish.
- → Is it possible to make this dish vegan?
Substitute honey with maple syrup in the dressing to keep it plant-based without compromising on flavor.
- → What are good serving suggestions for this dish?
Enjoy warm as a side or light main course. It pairs well with arugula or baby spinach and complements a crisp Sauvignon Blanc.
- → How can I add more richness to the dish?
Incorporate crumbled feta or shaved Parmesan just before serving for an extra savory dimension.