Save to Pinterest 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 Mediterranean-inspired meals.
The first time I served this salad, the combination of warm vegetables and zesty pine-nut dressing won everyone over. It became a go-to dish for gatherings and cozy weeknight dinners alike.
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, lightly toasted (plus extra for garnish)
- Lemon: 1, zested and juiced
- Dijon mustard: 1 tsp
- Garlic clove: 1 small, finely minced
- Honey or maple syrup: 1 tsp
- Salt and black pepper: to taste
- Golden raisins or currants (optional): 2 tbsp
Instructions
- Preheat Oven:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Season Vegetables:
- Toss cauliflower florets and red onion slices with 1 tablespoon olive oil, salt, and pepper. Spread evenly on baking sheet.
- Roast Vegetables:
- Roast for 25–30 minutes, turning once, until cauliflower is golden and crisp-tender and onions are caramelized.
- Prepare Dressing:
- In a small bowl, whisk together remaining olive oil, lemon zest, lemon juice, Dijon mustard, minced garlic, honey (or maple syrup), and a pinch of salt and pepper. Stir in toasted pine nuts.
- Toss Together:
- Transfer roasted vegetables to a large bowl while still warm. Add chopped parsley and drizzle with dressing. Toss gently to coat.
- Finish and Serve:
- Sprinkle with golden raisins (if using) and extra toasted pine nuts. Serve immediately while warm.
Save to Pinterest This salad always reminds me of afternoons spent cooking with family, gathering around the table to share fresh, flavorful dishes that everyone could enjoy together.
Serving Suggestions
Serve the salad as a side to grilled fish or chicken, or spoon it over arugula or baby spinach for a heartier main course.
Tool Recommendations
A good chef's knife makes prepping cauliflower easy, and a sturdy whisk helps blend the dressing smoothly. Using parchment paper keeps roasted veggies crisp without sticking.
Nutrition Info
Each serving provides about 210 calories, 14 g total fat, 18 g carbohydrates, and 5 g protein, making it a light yet satisfying dish for any season.
Save to Pinterest Enjoy every bite of this salad, letting the flavors and colors transport you to the sunny Mediterranean coast!
Recipe Questions & Answers
- → How should the cauliflower be prepared for roasting?
Cut the cauliflower into florets, toss with olive oil, salt, and pepper, then spread evenly on a baking sheet before roasting.
- → What temperature and time are ideal for roasting cauliflower?
Roast at 425°F (220°C) for 25–30 minutes until golden and crisp-tender, turning once halfway through.
- → How is the lemon pine-nut dressing made?
Whisk together olive oil, lemon zest and juice, Dijon mustard, minced garlic, honey or maple syrup, salt, and pepper; then stir in toasted pine nuts.
- → Can I make this dish vegan?
Yes, replace honey with maple syrup for a fully vegan-friendly version.
- → What garnishes enhance this dish?
Sprinkle with golden raisins or currants and extra toasted pine nuts for added texture and sweetness.
- → Is there a recommended pairing for this salad?
It pairs excellently with a crisp Sauvignon Blanc, enhancing its Mediterranean flavors.