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RECIPE: Roasted Cauliflower Salad With Kale, Dates, and Pepitas, in a Lemon Vinaigrette
- Yield: Serves 4
Description
Ingredients
Units
Scale
- 2 2-lb heads of cauliflower, leaves and core removed, cut into 2-inch florets (about 12 cups)
- 1/2 cup plus 1 tbsp olive oil, divided
- 1 3/4 tsp fine sea salt, divided
- 1 tsp freshly ground black pepper, divided
- 3 Tbsps fresh lemon juice
- 1 tsp thinly sliced Fresno chili or more to taste
- 2 sweet apples such as Gala or Honeycrisp apples, chopped (2 cups)
- 4 cups baby kale
- 1/3 cup toasted, salted pepitas
- 1/4 cup fresh flat-leaf parsley sprigs
- 4 chopped pitted medjool dates
Instructions
- Preheat the oven to 425° F. Place the cauliflower florets on a parchment-lined standard-sized baking sheet. Drizzle with 1 tablespoon olive oil and season with 1 teaspoon salt, and 1/2 teaspoon pepper.
- Spread out and roast the cauliflower, tossing once halfway through cooking, until it is browned in spots and cooked through, about 40 minutes.
- Meanwhile, in a large bowl, whisk together the lemon juice, chili, 1/2 cup olive oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Add the apple and toss to coat in the dressing.
- Once the cauliflower has finished roasting, add the cauliflower to the bowl with the apple along with the kale, pepitas, parsley, and dates. Serve warm or room temperature.
