Photo by iStock
Roasted cauliflower gets an extra dose of flavor from cumin.
25 min DURATION
15 min COOK TIME
10 min PREP TIME
4 servings SERVINGS
Ingredients
- 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)
Directions
- 1. Preheat oven to 450 degrees. Put cauliflower on rimmed baking sheet, drizzle with 2 tablespoons oil, sprinkle with 1⁄2 teaspoon salt and 11⁄2 teaspoons cumin. Toss to coat evenly and spread in a single layer. Roast, stirring once or twice, for approximately 15 minutes or until golden brown and tender but not mushy.
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.Read More:
Hearty Salads for Winter
Adapted from Brassicas: Cooking the World’s Healthiest Vegetables: Kale, Cauliflower, Broccoli, Brussels Sprouts and More by Laura B. Russell.
