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Roasted Cauliflower Salad

Roasted cauliflower salad with herbs, almonds, dried cherries, and spices on a serving plate.
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  30 min

Ingredients

  • 1 medium head cauliflower, cut into small florets (about 2½ pounds)
  • ¼ cup plus 2 tablespoons extra-virgin olive oil
  • 2 teaspoons kosher salt
  • 3 tablespoons red wine vinegar
  • 1 shallot, thinly sliced
  • 1 lemon
  • ¼ cup slivered almonds
  • 2 tablespoons cumin seeds
  • 2 tablespoons sesame seeds
  • ¼ cup chopped fresh parsley
  • ½ cup dried cherries, halved
  • 1 serrano pepper, seeded and thinly sliced

Method

  1. Preheat the oven to 425°F with a rack in the center position. 
  2. Add the cauliflower to a rimmed sheet pan in a single layer. Toss with 1 tablespoon of the olive oil and season with 1 teaspoon of the salt. Roast until golden, about 25 minutes. 
  3. Meanwhile, in a large bowl, combine the red wine vinegar, shallot, and remaining 1 teaspoon of salt. 
  4. Use a peeler to remove the zest from the lemon, making sure to just get the yellow peel, avoiding the white pith.
  5. Heat 1 tablespoon of the remaining olive oil in a medium skillet over medium heat. Once the oil is glistening, add the lemon peel, almonds, cumin seeds, and sesame seeds and cook, stirring often, until golden brown, about 7 minutes. Transfer to a paper towel lined-plate and let cool. Once cooled, roughly chop. 
  6. Add the remaining ¼ cup of olive oil, parsley, cherries, serrano peppers and cauliflower to bowl with the shallots. Add the chopped almond mixture and toss until combined.