Description

This Roasted Cauliflower Salad is a vibrant and flavorful dish featuring tender roasted cauliflower florets tossed with a zesty shallot and red wine vinegar dressing, complemented by toasted almonds, cumin and sesame seeds, dried cherries, fresh parsley, and a hint of spicy serrano pepper. Perfect as a nutritious side or a light main, this salad combines smoky, tangy, and nutty flavors with a satisfying crunch.

Ingredients

Scale

Vegetables and Fruit

1 medium head cauliflower, cut into small florets (about 2½ pounds)
1 shallot, thinly sliced
1 lemon (for zest)
1 serrano pepper, seeded and thinly sliced

Oils and Vinegars

¼ cup plus 2 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar

Herbs and Spices

2 teaspoons kosher salt
2 tablespoons cumin seeds
2 tablespoons sesame seeds
¼ cup chopped fresh parsley

Nuts and Fruits

¼ cup slivered almonds
½ cup dried cherries, halved

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Instructions

Preheat and prepare cauliflower. Preheat the oven to 425°F (218°C) with a rack in the center position. Place the cauliflower florets in a single layer on a rimmed sheet pan. Toss with 1 tablespoon of olive oil and 1 teaspoon kosher salt to season evenly.
Roast the cauliflower. Roast the cauliflower in the oven until golden and tender, about 25 minutes, stirring halfway through to ensure even browning.
Make the shallot dressing. In a large bowl, combine the red wine vinegar, thinly sliced shallot, and remaining 1 teaspoon salt. Let the mixture sit briefly to allow the flavors to meld.
Zest the lemon. Use a peeler or zester to carefully remove the yellow zest from the lemon, avoiding the bitter white pith beneath.
Toast nuts and spices. Heat 1 tablespoon of the remaining olive oil in a medium skillet over medium heat until shimmering. Add the lemon zest, slivered almonds, cumin seeds, and sesame seeds. Toast the mixture, stirring frequently, until golden brown and fragrant, about 7 minutes. Transfer to a paper towel-lined plate and allow to cool slightly, then roughly chop the almonds and zest mixture.
Toss the salad. To the bowl with the shallot and vinegar dressing, add the remaining ¼ cup olive oil, chopped fresh parsley, dried cherries, sliced serrano pepper, and the roasted cauliflower. Add the toasted almond and seed mixture as well. Toss everything gently but thoroughly until well combined and evenly coated.

Notes

For a milder salad, omit or reduce the serrano pepper.
To make this salad vegan-friendly, all ingredients are already plant-based.
Serve the salad warm or at room temperature for best flavor.
Can be prepared a few hours in advance; store covered in the refrigerator and bring to room temperature before serving.
Use fresh, high-quality olive oil for optimal taste.

Nutrition

Serving Size: 1 cup (approx.)
Calories: 210
Sugar: 6g
Sodium: 340mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 5g
Protein: 5g
Cholesterol: 0mg