Description
A vibrant and satisfying roasted cauliflower salad tossed with sweet dates, crunchy pistachios, fresh herbs, and a bright lemon dressing. Perfect as a side or a light main dish.
Ingredients
Scale
- 1 large head cauliflower, cut into small florets
- 3 tablespoons olive oil
- 6 to 8 pitted Medjool dates, chopped
- 1/3 cup shelled pistachios, roughly chopped
- 2 green onions, thinly sliced
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
- Zest of 1 lemon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Toss cauliflower florets with olive oil, salt, and pepper until evenly coated.
- Spread cauliflower on the baking sheet in a single layer and roast for 25–30 minutes, until golden brown and crisp.
- While cauliflower roasts, prepare dates, pistachios, parsley, and green onions.
- Once cauliflower is done, let it cool slightly, then transfer to a large bowl.
- Add chopped dates, pistachios, parsley, and green onions to the bowl with the cauliflower.
- Drizzle with lemon juice and sprinkle with lemon zest. Toss gently to combine.
- Serve warm or at room temperature.
Notes
- Use Medjool dates for best texture and flavor.
- Don’t overcrowd the pan to ensure crispy cauliflower.
- Add a sprinkle of red pepper flakes for a spicy kick.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 11g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 1.5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Keywords: cauliflower salad, roasted cauliflower, pistachio salad, date salad, vegan cauliflower salad