Vibrant Roasted Cauliflower Salad
Although a beautiful purple cauliflower would be vibrant, you can use any colour. White will certainly be nutritionally fine.
By Minimalist Baker
PREP TIME 10 minutes
COOK TIME 20 minutes
TOTAL TIME 30 minutes
Servings (~1 cup servings)
Course Side
Cuisine Gluten-Free, Middle Eastern-Inspired, Vegan
Freezer Friendly No
Does it keep? 2-3 Days
Ingredients
- 1 large head cauliflower, cut into bite-sized florets (1 large head cauliflower yields ~5-6 cups or 500-600 g)
- 1 medium red onion, sliced into 1/4-inch wedges (1 medium onion yields ~2 cups or 230 g)
- 1 ½ Tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp ground cardamom
- 1 tsp sea salt
- 2 tsp lemon zest (1 small lemon yields ~2 tsp zest)
- 2 Tbsp lemon juice (1 small lemon yields ~2 Tbsp juice)
- 1-2 tsp maple syrup
FOR GARNISH
- 1/4 cup chopped fresh parsley
- 1/2 cup roasted pistachios, chopped (we used salted)
- 1 Tbsp pomegranate molasses
Preheat the oven to 425 degrees F (218 C).
- On a large baking sheet, toss the cauliflower florets and onion wedges with the olive oil, cumin, cardamom, and salt. Spread into an even layer. Roast for 20-25 minutes, until the cauliflower is starting to get crispy on the edges.
- Remove from the oven and transfer to a serving platter. Add the lemon zest, lemon juice, and maple syrup (starting with the lesser amount) and toss to coat. Taste and adjust, as needed, adding more maple syrup for sweetness or salt to taste.
- Garnish with fresh parsley, chopped pistachios, and a drizzle of pomegranate molasses.
- Best when fresh. Leftover salad will keep stored in a sealed container in the refrigerator for 2-3 days.
- Not freezer friendly.