Vibrant Roasted Cauliflower Salad (Middle Eastern-Inspired)
Vibrant roasted cauliflower salad with parsley, pistachios, and Middle Eastern-inspired spices. A gorgeous, nourishing side for the holidays and beyond. Just 30 minutes required!
Servings 4 (~1 cup servings)
Ingredients
- 1 large head cauliflower, cut into bite-sized florets (1 large head cauliflower yields ~5-6 cups or 500-600 g)
- 1 medium red onion, sliced into 1/4-inch wedges (1 medium onion yields ~2 cups or 230 g)
- 1 ½ Tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp ground cardamom
- 1 tsp sea salt
- 2 tsp lemon zest (1 small lemon yields ~2 tsp zest)
- 2 Tbsp lemon juice (1 small lemon yields ~2 Tbsp juice)
- 1-2 tsp maple syrup
FOR GARNISH
- 1/4 cup chopped fresh parsley
- 1/2 cup roasted pistachios, chopped (we used salted)
- 1 Tbsp pomegranate molasses (we used Just Date brand)
Instructions
- Preheat the oven to 425 degrees F (218 C).
- On a large baking sheet, toss the cauliflower florets and onion wedges with the olive oil, cumin, cardamom, and salt. Spread into an even layer. Roast for 20-25 minutes, until the cauliflower is starting to get crispy on the edges.
- Remove from the oven and transfer to a serving platter. Add the lemon zest, lemon juice, and maple syrup (starting with the lesser amount) and toss to coat. Taste and adjust, as needed, adding more maple syrup for sweetness or salt to taste.
- Garnish with fresh parsley, chopped pistachios, and a drizzle of pomegranate molasses.
- Best when fresh. Leftover salad will keep stored in a sealed container in the refrigerator for 2-3 days. Not freezer friendly.
Video
Notes
*We also tested with dill, cilantro, and mint, which all work, but we found parsley to be a more complementary flavor. We preferred cilantro over dill or mint.
*Loosely adapted from Ottolenghi’s Cauliflower, Pomegranate, and Pistachio Salad.
*Nutrition information is a rough estimate.
*Loosely adapted from Ottolenghi’s Cauliflower, Pomegranate, and Pistachio Salad.
*Nutrition information is a rough estimate.
Nutrition (1 of 4 servings)
Serving: 1 serving Calories: 218 Carbohydrates: 20.9 g Protein: 6.9 g Fat: 13.7 g Saturated Fat: 1.9 g Polyunsaturated Fat: 2.9 g Monounsaturated Fat: 8.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 701 mg Potassium: 670 mg Fiber: 5.5 g Sugar: 9.2 g Vitamin A: 223 IU Vitamin C: 72 mg Calcium: 78 mg Iron: 2.1 mg