You get a double dose of brassicas in this North African-inspired salad. The honeyed sweetness of the dates creates a perfect balance with cumin-laced cauliflower and mildly peppery greens (arugula can be substituted for mizuna) Find fresh dates in the produce section, or dried dates near raisins.
• 1 small head cauliflower, cored and cut into bite-size florets (about 4 cups)
• 5 tablespoons extra virgin olive oil, divided
• 3⁄4 teaspoon sea 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 one 5-ounce package baby arugula (about 12 cups loosely packed)
• 4 fresh or dried dates, pitted and finely chopped (about 1⁄2 cup)
2. In a small bowl, whisk together lemon juice, honey, remaining 1⁄4 teaspoon salt and cumin, and pepper. Whisk in remaining 3 tablespoons oil in a stream.
3. In a serving bowl, combine roasted cauliflower, mizuna and dates. Drizzle with dressing, and toss to coat evenly. Taste and add additional salt and pepper if needed. Serve immediately.
Adapted from Brassicas: Cooking the World’s Healthiest Vegetables: Kale, Cauliflower, Broccoli, Brussels Sprouts and More by Laura B. Russell.