Roasted Cauliflower Salad with Feta and Dates
Try this Roasted Cauliflower Salad with Feta and Dates! A perfect blend of sweet, savory, and crunchy, this Mediterranean-inspired dish is a healthy winter salad you'll love.
Equipment
- Large rimmed baking sheet
Ingredients
- 1 large head of cauliflower about 2 lbs
- 3 tbsp olive oil
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp coriander
- ¼ tsp cinnamon
- ½ tsp salt
- ¼ tsp black pepper
- 8 Medjool dates pitted and chopped
- 6 oz feta cheese crumbled
- ⅓ cup pine nuts toasted
- ¼ cup fresh parsley chopped
- 2 tbsp fresh mint chopped
- Juice of 1 lemon
- 2 tbsp honey
- ¼ cup extra virgin olive oil
Instructions
- Preheat oven to 425°F (220°C).
- Cut cauliflower into florets, toss with olive oil, and season with spices.
- Spread on a baking sheet and roast for 25-30 minutes, turning halfway.
- While cauliflower roasts, prepare the dressing: whisk lemon juice, honey, and olive oil.
- Toast pine nuts in a dry skillet until golden.
- In a large bowl, combine roasted cauliflower, dates, feta, pine nuts, and herbs.
- Drizzle with dressing and toss gently.
- Serve warm or at room temperature.
Notes
- For a vegan version, substitute feta with marinated tofu.
- Store leftovers in the fridge for up to 3 days.
- Add roasted sweet potatoes or butternut squash for extra flavor.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 30gProtein: 8gFat: 20gFiber: 6g
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