Save A vibrant, comforting salad featuring tender roasted cauliflower tossed with a bright, nutty lemon pine-nut dressing, perfect as a side or light main.
I first made this salad for a spring family lunch and loved how quickly it came together while still feeling special with every bite. The pine-nut dressing brightened up our meal and the roasted vegetables added heartiness everyone enjoyed.
Ingredients
- Cauliflower: 1 large head, cut into florets
- Red onion: 1 small, thinly sliced
- Flat-leaf parsley: 1 handful, chopped
- Olive oil: 3 tbsp extra virgin, divided
- Pine nuts: 2 tbsp toasted, plus more for garnish
- Lemon: 1, zested and juiced
- Dijon mustard: 1 tsp
- Garlic: 1 small clove, minced
- Honey or maple syrup: 1 tsp
- Salt and pepper: To taste
- Golden raisins or currants: 2 tbsp, optional garnish
Instructions
- Roast the vegetables:
- Preheat oven to 425°F (220°C). Line baking sheet with parchment paper. Toss cauliflower florets and red onion slices with 1 tablespoon olive oil, salt, and pepper. Spread evenly on prepared baking sheet and roast for 25 to 30 minutes, turning once, until golden and crisp-tender.
- Make the dressing:
- While vegetables roast, whisk together remaining olive oil, lemon zest and juice, Dijon mustard, minced garlic, honey or maple syrup, and pinch of salt and pepper in a small bowl. Stir in toasted pine nuts.
- Combine and serve:
- Transfer roasted vegetables while still warm to large bowl. Add parsley, drizzle with the dressing, and toss gently to coat. Sprinkle with golden raisins or currants and extra toasted pine nuts. Serve warm.
Save This salad was a hit at our last family dinner. Even kids asked for seconds, and we ended up pairing it with grilled fish for a simple, happy feast.
Serving Suggestions
Try topping this salad with crumbled feta or shaved Parmesan for richness or serve over arugula for a heartier meal.
Variations
Swap golden raisins for currants or dried cranberries or add roasted chickpeas for extra protein.
Nutritional Information
Each serving: 210 calories, 14 g fat, 18 g carbohydrates, 5 g protein.
Save Enjoy this salad warm for maximum flavor and freshness. It's sure to brighten any table!
Kitchen Guide
- → How do you achieve tender yet crisp roasted cauliflower?
Roast the cauliflower at a high temperature (around 425°F) on a lined baking sheet, turning halfway through until golden and crisp-tender, usually 25–30 minutes.
- → What gives the dressing its bright, nutty flavor?
The lemon zest and juice provide brightness, while toasted pine nuts add a rich, nutty undertone balanced by Dijon mustard and honey.
- → Can the dressing be made ahead of time?
Yes, you can prepare the dressing in advance and store it in the refrigerator for up to two days to allow flavors to meld.
- → Are there suggested garnishes for extra texture?
Golden raisins or currants add a subtle sweetness and chewy texture; extra toasted pine nuts provide crunch and richness.
- → Can this dish be adapted for a vegan diet?
Yes, substitute honey with maple syrup in the dressing to keep it plant-based and maintain the sweet balance.