Mizuna Salad Recipe with Cumin-Roasted Cauliflower

Make a sweet, and slightly spicy, side dish with this mizuna salad recipe.


| January 2014


Author Laura B. Russell helps even the kitchen novice demystify the many delicious ways to prepare this extremely healthy class of vegetables in Brassicas (Ten Speed Press, 2014). Russell offers a diverse range of recipes for leafy greens, cauliflower, broccoli, kale, and more in one easy access location. The following excerpt combines cumin-roasted cauliflower, date and honey in a delicious mizuna salad recipe.

You can purchase this book in the Mother Earth Living store: Brassicas.

You get a double dose of brassicas in this North African-inspired salad that calls for both mizuna and cauliflower. My husband loves mizuna, a mildly peppery salad green, so we tend to eat a ton of it when it shows up at the farmers’ market in early spring. If you cannot find it, baby arugula (another brassica) makes an ideal substitute. Don’t forget to add the dates; their honeyed sweetness creates a perfect balance of flavors with the cumin-laced cauliflower and greens. Find fresh dates in the produce section or dried chopped dates near the raisins. I like the taste of honey in the dressing, but for a vegan-friendly version, substitute agave nectar.

Mizuna Salad Recipe with Cumin-Roasted Cauliflower

• 1 small head cauliflower, cored and cut into bite-size florets (about 4 cups)
• 5 tablespoons olive oil (divided)
• 3/4 teaspoon kosher salt (divided)
• 1 3/4 teaspoons ground cumin (divided)
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon honey
• 1/4 teaspoon freshly ground black pepper
• 1 large bunch mizuna, large stems removed, or 1 (5-ounce) package baby arugula (about 12 cups loosely packed)
• 4 fresh or dried dates, pitted and finely chopped (about 1/2 cup)

1. Preheat the oven to 450 degrees. Put the cauliflower on a rimmed baking sheet, drizzle with 2 tablespoons of the oil, sprinkle with 1/2 teaspoon of the salt and 1 1/2 teaspoons of the cumin, and toss to coat evenly, then spread in a single layer. Roast the cauliflower, stirring once or twice, for about 15 minutes, until golden brown and tender but not mushy. Taste a floret for doneness; larger florets may take slightly longer to cook.





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