Roasted Cauliflower Salad

I can (and do!) eat roasted cauliflower by the pan-ful. Even plain, it is so nutty and satisfying. But! It doesn’t take much to make it even better! This roasted cauliflower salad was born out of all that snacking and pantry pondering. I knew that a lot of cauliflower salads out there are made a lot like a low-carb potato salad (mayo, pickles, and son on) but I was craving something a little more unique and fresh. Roasted cauliflower can be almost buttery, so I reached for bright, zingy flavors to balance that out and lift it up. Think lemon, cherries, and wine vinegar! Cooked cauliflower can also be sort of soft in texture, so I added almonds for crunch. Add a few spices and voila! A dreamy side dish was born. And if you need even more side dishes in your life? Check out our Summer side dish roundup! 

Key Ingredients

• Cauliflower: Get a whole head of cauliflower. To be sure you grab a good one, look for a bright white color, with no brown bits on the florets. 
• Extra-virgin olive oil: We really like to use extra virgin oil in dressings like this one, because you can really taste the peppery, fruity flavors of the olive oil. 
• Red wine vinegar: Sharp and a little sweet, red wine vinegar is perfect with the cherries, almonds and peppers that go in this cauliflower salad. 
• Shallot: Sweeter than normal onions and more delicate in flavor, shallots are ideal for using raw in a salad like this. 
• Lemon: You’ll only need the zest of the lemon for this recipe, so save the rest of the fruit for another day soon! 
• Slivered almonds: For a bit of crunch, and a nutty flavor the echoes the nutty flavor of the roasted cauliflower.
• Dried cherries: Sweet-tart and chewy, they’re just such a delight to bite into, and they look pretty in the salad, too. 
• Seasonings: Cumin seeds, sesame seeds, fresh parsley, serrano pepper, and salt.  

How To Roast Cauliflower

1. Crank your oven to 425°F. You don’t want mushy cauliflower, you want nice crispy edges on those florets that are just a little bit browned, right? The key to that is high heat. 
2. Cut the head of cauliflower into florets, OR you can just break the florets off the head. This is oddly satisfying to me, because they just pop off so neatly. 
3. Dump the florets on a baking sheet with oil and salt. 
4. Roast until the cauliflower is tender on the inside and a little golden on the outside.

What To Serve It With

• Cauliflower goes with everything, but this recipe is loaded with Mediterranean and particularly Middle Eastern ingredient combos, so it would go especially well with things like Grilled Chicken Shawarma or Falafel, or Meatball Shakshuka. 
• Because it’s so full of big bold flavors, this cauliflower salad recipe is a great way to jazz up an otherwise-basic meal, like roast chicken or baked salmon for company.
• This salad travels well, so it also makes a great BBQ Side Dish. Not only is it much safer to leave this salad out on a hot day than a mayo-based salad, folks are usually happy to see a healthy and different option on the table. And it will taste great with Grilled Burgers, Chicken Kebabs or whatever they’re serving up. 

Variations + Add Ins

• If you don’t like dried cherries (or your kids ate them all because they’re so delicious) golden raisins or chopped up dates would be delicious in place of the cherries. 
• Instead of cumin, try using fennel seeds or coriander seeds. 
• Make it extra spicy! Simply leave the seeds in the serrano pepper and the cauliflower salad will pack a serious punch.
• Can’t find a serrano? Swap it with a jalapeño! 
• Don’t want spicy? Leave the pepper out! 

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