Roasted Cauliflower Salad Is the Excellent Finish of Summer season Meal

So begins the transitional days that string collectively summer time and fall. On one hand, I’m having fun with heirloom tomato toast and chilly hunks of watermelon most afternoons. And then again, I’m celebrating my first pumpkin spice latte of the season. These subsequent few weeks are a hodgepodge of two seasons converging, and actually, I don’t hate it. There’s one thing enjoyable about these in-between seasons of transitions that really feel thrilling and anticipatory of what’s to return. For me, which means including all of the final corn and tomato recipes that I can, whereas additionally writing up my fall cooking bucket listing. And within the meantime, discovering recipes that bridge the hole between the seasons, similar to this roasted cauliflower salad.

Name it a heat salad, a aspect dish, or a grilled cauliflower salad—no matter you wish to title it, she’s scrumptious. Suppose: smoky, brilliant, and savory, whereas being extremely satisfying by itself or served alongside your primary dish of selection.

Elements for this Roasted Cauliflower Salad

The ingredient listing for this cauliflower salad is fairly easy, however a number of particular elements take it excessive.

Cauliflower. The bottom of this salad. Chop up into small florets.

Cumin, coriander, and paprika. For a savory and smoky taste, these spices add tons of taste. Use recent floor spices in case you can.

Dates. Chopped up tremendous small and tossed with the cauliflower within the final Quarter-hour of baking, the dates add a little bit of sweetness and caramelized taste. It’s unimaginable.

Kale. That is non-obligatory, however I like including the chopped kale for additional greens.

Pickled onions. For some tangy and brilliant taste, I like the distinction of the onions towards the smoky cauliflower.

Inexperienced onions and cilantro. Recent herbs take any recipe to the following stage. I like each of those herbs in right here, however you could possibly additionally add dill or parsley in case you have it!

Tahini. For the dressing, nothing is best than creamy tahini.

Honey. To stability out the flavors, a little bit of honey within the dressing does wonders.

Lemon juice. A little bit acidity brightens all the pieces up.

Easy methods to Assemble Your Roasted Cauliflower Salad

One of the best a part of this recipe is that it’s made virtually totally on a sheet tray. Just a few easy steps come collectively to make each taste sing.

To begin, add the cauliflower florets with a wholesome drizzle of olive oil, the spices, and salt. Bake on excessive till the cauliflower begins to show golden. Within the final Quarter-hour of baking, I like so as to add the very finely chopped dates to the sheet pan and toss them along with the cauliflower. This helps to caramelize the dates and produce the perfect taste to the salad with out getting enormous chunks of it within the salad. Then, as soon as the cauliflower is finished baking and is all golden, I add the chopped kale to the sheet pan and toss it collectively. The kale will wilt and soften only a bit from the residual warmth with out having to do any stovetop cooking.

If you’re able to assemble, you may both wait till the cauliflower has cooled or serve it heat with the dressing. Both means, it’s the proper heat aspect dish or chilled salad.

Ideas for Serving

I like this salad served by itself (sure, I did in actual fact eat half of this straight off the sheet pan after I first made it), nevertheless it’s additionally scrumptious jazzed up a bit. I prefer to take any leftover cauliflower and apply it to a grain bowl the following day with romaine and even crisped up in a pan after which served as tacos for lunch with avocado and further herbs. The cauliflower makes it hearty and satisfying, and the entire flavors come collectively for the proper chew.

On the lookout for extra summer-to-fall salad recipes? I’m at the moment loving these choices:

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