Roasted cauliflower salad with dates

Name: Roasted cauliflower salad with dates
Cook time: 30 min
Yield: 4-6
Cuisine: Middle Eastern
Ingredients: 1.5 cauliflower heads cut into florets; 75ml extra virgin olive oil; salt and pepper

July 13, 2015

Change up your salad routine with dates.Marcel Aucar

easyTime:< 30 minsServes:4-6

Dates add a distinctive sweetness to all kinds of dishes. The caramel flavour of dates creates a perfect balance between sweet and savoury in this roast cauliflower salad. The pomegranate molasses dressing works well on most vegetable salads, so make a double amount and store it in the fridge for a couple of weeks.

Ingredients

1.5 cauliflower heads cut into florets
75ml extra virgin olive oil
salt and pepper

Dressing

75ml extra virgin olive oil
2 tbsp pomegranate molasses
2 tbsp honey
1/2 tsp ground cumin
1 lemon, juiced
1 garlic clove, finely chopped
salt and pepper

Salad

150g Medjool dates, pitted and cut into quarters
2 celery stalks, thinly sliced
4 green onions, thinly sliced
small handful baby rocket leaves
2 tbsp dill, chopped
2 tbsp parsley, chopped
2 tbsp coriander, chopped
2 tbsp pomegranate seeds
80g almonds, roasted and chopped
20g pepitas, toasted

Method

Heat the oven to 220C.
Toss the cauliflower with the oil in a bowl and season well. Put on a baking tray and roast for 15-20 minutes until the cauliflower has browned but still has bite to it. Set aside to cool.
Combine the dressing ingredients in a bowl, season and whisk well.
Put the salad ingredients in a large bowl with the cauliflower and any baking juices. Add dressing, toss and check the seasoning. Garnish with toasted almonds and pepitas.
TIP: If you roast the cauliflower before you need it, don't store it in the fridge as it affects the flavour.