Mizuna Salad with Cumin-Roasted Cauliflower Recipe

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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
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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. 

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