Pin A vibrant, comforting salad featuring tender roasted cauliflower tossed with a bright, nutty lemon pine-nut dressing. This Mediterranean-inspired dish is perfect as a side or light main, bringing freshness and warmth to any table.
When I first made this salad, my kitchen filled with the irresistible aroma of roasting cauliflower. The tangy lemon pine-nut dressing adds brightness, and it quickly became a favorite for casual weeknight meals and small gatherings.
Ingredients
- Cauliflower: 1 large head, cut into florets
- Red onion: 1 small, thinly sliced
- Flat-leaf parsley: 1 handful, chopped
- Extra virgin olive oil: 3 tbsp (plus 1 tbsp for roasting)
- Pine nuts: 2 tbsp for dressing, lightly toasted, 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 and freshly ground black pepper: to taste
- Golden raisins or currants: 2 tbsp (optional, for garnish)
Instructions
- Prep Oven & Sheet:
- 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 baking sheet. Roast for 25 to 30 minutes, turning once, until golden and crisp-tender.
- Make Dressing:
- While vegetables roast, 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 toasted pine nuts.
- Combine & Serve:
- Transfer roasted vegetables while warm to a mixing bowl. Add parsley, drizzle with dressing, and toss gently. Top with golden raisins and extra pine nuts if desired. Serve warm.
Pin This salad is always a hit at family gatherings, especially when our little cousins eagerly sprinkle extra pine nuts on top. Its warm, inviting flavors make it a staple for Sunday supper.
Serving Suggestions
Serve over a bed of arugula or baby spinach for added greens, or pair alongside grilled fish or chicken for a heartier meal.
Make Ahead & Storing
Roast cauliflower and mix dressing up to a day ahead. Store components separately and toss just before serving for best texture.
Nutritional Facts
Each serving contains approximately 210 calories, 14 g total fat, 18 g carbohydrates, and 5 g protein—making it a nutritious, balanced choice.
Pin This salad is a beautiful addition to any occasion. Its bright flavors and elegant presentation are sure to impress.
Recipe Questions
- → How do I get the cauliflower perfectly roasted?
Roast cauliflower florets at 425°F (220°C) for 25–30 minutes, turning once, until golden and crisp-tender.
- → Can I substitute the pine nuts in the dressing?
Yes, toasted walnuts or almonds can provide a similar nutty flavor and texture.
- → What can I use instead of honey in the dressing?
Maple syrup works well for a vegan-friendly sweetness without altering the flavor balance.
- → Is there a way to add extra richness to this dish?
Sprinkling crumbled feta or shaved Parmesan adds a savory depth and creaminess.
- → How should I serve this warm cauliflower dish?
Serve immediately while warm, either as a side or over arugula or baby spinach for a heartier meal.