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 tried this salad during a family Mediterranean night when we wanted something cozy and wholesome but still light. The mix of warm veggies and citrusy dressing was an instant favorite for everyone at our table.
Ingredients
- Cauliflower: 1 large head, cut into florets
- Red onion: 1 small, thinly sliced
- Parsley: 1 handful fresh flat-leaf, chopped
- Extra virgin olive oil: 3 tbsp total, divided
- Pine nuts: 2 tbsp lightly toasted for dressing plus extra for garnish
- Lemon: 1, zested and juiced
- Dijon mustard: 1 tsp
- Garlic: 1 small clove, finely minced
- Honey or maple syrup: 1 tsp
- Salt & freshly ground black pepper: To taste
- Golden raisins or currants: 2 tbsp (optional garnish)
Instructions
- Preheat Oven:
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Roast Vegetables:
- Toss cauliflower florets and red onion slices with 1 tablespoon olive oil, salt, and pepper. Spread evenly on the prepared baking sheet.
- Roast Until Golden:
- Roast for 25–30 minutes, turning once, until cauliflower is golden and crisp-tender and onions are caramelized.
- Make Dressing:
- While vegetables roast, prepare the dressing: In a small bowl, whisk together remaining olive oil, lemon zest and juice, Dijon mustard, minced garlic, honey (or maple syrup), and a pinch of salt and pepper. Stir in the toasted pine nuts.
- Combine Salad:
- Once vegetables are done, transfer them while still warm to a large mixing bowl. Add the parsley, drizzle with the lemon pine-nut dressing, and toss gently to coat.
- Finish & Serve:
- Sprinkle with golden raisins (if using) and extra toasted pine nuts. Serve immediately while warm.
Save This salad quickly became a staple at our family gatherings. The warm veggies and nutty lemon dressing always bring everyone to the kitchen for seconds.
Serving Suggestions
Pair with grilled chicken, fish, or serve atop a bed of arugula or baby spinach for a heartier meal.
Variations
Add crumbled feta or shaved Parmesan for extra richness, or swap parsley for cilantro for a different herbal note.
Wine Pairing
A crisp Sauvignon Blanc complements the citrus flavors and roasted notes beautifully.
Save This vibrant salad is best enjoyed warm, right after you toss on the dressing. Try it as a light main or elegant side at your next dinner.
Recipe Guide
- → How do I achieve perfectly roasted cauliflower?
Roast cauliflower florets at 425°F (220°C) for 25-30 minutes, turning once, until golden and crisp-tender.
- → Can I replace honey in the dressing?
Yes, maple syrup works well as a plant-based substitute, adding balanced sweetness to the dressing.
- → What is the purpose of pine nuts in the dressing?
Toasted pine nuts add a rich, nutty texture and enhance the lemon dressing's flavor complexity.
- → How can I make this dish heartier?
Serve over arugula or baby spinach or add crumbled feta or shaved Parmesan for extra richness.
- → Are there any allergen concerns with this dish?
Yes, it contains pine nuts and mustard; always check ingredient labels if using store-bought components.