Pin 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 for a casual weeknight dinner, and it quickly became one of my favorite ways to enjoy cauliflower. The salty, tangy dressing paired with sweet roasted onions has wowed everyone at my 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 use
- Pine nuts: 2 tbsp for dressing plus extra for garnish, lightly 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: 2 tbsp, optional for garnish
Instructions
- Prep & Preheat:
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Roast Vegetables:
- Toss cauliflower florets and onion slices with 1 tbsp olive oil, salt, and pepper. Spread evenly on baking sheet and roast for 25 to 30 minutes, turning once, until cauliflower is golden and onions caramelized.
- Make Dressing:
- In a small bowl, whisk remaining olive oil, lemon zest and juice, Dijon mustard, minced garlic, honey or maple syrup, plus a pinch of salt and pepper. Stir in toasted pine nuts.
- Combine:
- Transfer warm roasted vegetables to a mixing bowl. Add chopped parsley, drizzle with dressing, and toss gently to coat.
- Finish & Serve:
- Top with golden raisins (if desired) and extra toasted pine nuts. Serve immediately while warm.
Pin My family loves this salad for gatherings; it is always the first dish to disappear, bringing everyone together over warm, nourishing flavors.
Serving Suggestions
Enjoy as a hearty main over baby spinach or arugula, or pair with grilled fish or chicken for a complete meal.
Variations
Add crumbled feta or shaved Parmesan for extra richness, or toss in roasted chickpeas for plant-based protein.
Nutrition Info
Each serving has approximately 210 calories, 14 g fat, 18 g carbohydrates, and 5 g protein, making it nutrient-rich and satisfying.
Pin This salad is stunning served fresh and warm—try it soon for an easy taste of the Mediterranean in your kitchen.
Recipe FAQ
- → How do I achieve perfectly roasted cauliflower?
Preheat the oven to 425°F and arrange cauliflower evenly on a parchment-lined baking sheet. Roast for 25-30 minutes, turning once, until edges are golden and the texture is tender yet crisp.
- → Can I substitute pine nuts in the dressing?
Yes, toasted almonds or walnuts can be used as alternatives, offering a similar nutty flavor and crunch.
- → What is the best way to incorporate the lemon flavor?
Use both the lemon zest and juice in the dressing to provide bright, citrusy notes that complement the roasted vegetables.
- → Is it possible to make this dish vegan?
Absolutely. Replace honey with maple syrup in the dressing to keep it plant-based without sacrificing sweetness.
- → How can I add more texture to this dish?
Sprinkle extra toasted pine nuts or golden raisins on top for added crunch and a touch of sweetness to balance the savory elements.