Name: Roasted Cauliflower Salad with Dried Cherries, Pine Nuts, and Citrus Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 medium head cauliflower, cut into small florets (about 2½ pounds); 1 shallot, thinly sliced; 1 lemon (for juice and zest); ¼ cup chopped fresh parsley; 1 serrano pepper, seeded and thinly sliced; ¼ cup plus 2 tablespoons extra-virgin olive oil; 3 tablespoons red wine vinegar; 2 teaspoons kosher salt; 2 tablespoons cumin seeds; 2 tablespoons sesame seeds; ¼ cup slivered almonds; ½ cup dried cherries, halved

Jump to Recipe· 4.3 from 63 reviews

There is something truly delightful about this Roasted Cauliflower Salad with Dried Cherries, Pine Nuts, and Citrus Recipe that makes it an instant favorite in my kitchen. Tender, golden-roasted cauliflower florets mingle perfectly with the sweet-tart burst of dried cherries and the nutty crunch of pine nuts, all brightened by zesty citrus notes and the warmth of cumin and sesame seeds. This salad is not just a side dish; it’s a vibrant celebration of flavors and textures that can brighten any meal or stand beautifully on its own for a nourishing lunch or dinner.

Ingredients You’ll Need

A top-down view of a white bowl filled with many white cauliflower florets, surrounded by small white bowls spread out on a white marbled surface. Around the cauliflower bowl, from left to right, there is a bunch of green parsley, a whole yellow lemon, a small white bowl with thin light purple shallot slices, a small white bowl with green thin sliced peppers, a small white bowl with dark red dried cherries, a small dark bowl of salt, a small green bowl with light brown slivered almonds, a small white bowl with brown cumin seeds, and a small white bowl with beige sesame seeds. In the lower-left corner, there are two clear glass cups, one with golden oil and one with dark red liquid. Photo taken with an iphone --ar 4:5 --v 7

The beauty of the Roasted Cauliflower Salad with Dried Cherries, Pine Nuts, and Citrus Recipe lies in its blend of simple but powerful ingredients. Each one plays a key role in creating a rich texture, balanced flavors, and a gorgeous color palette that makes this dish unforgettable.

Cauliflower florets: About 2½ pounds of fresh, cut florets roast up tender and provide the hearty base.
Extra-virgin olive oil: Uses ¼ cup plus 2 tablespoons to help caramelize cauliflower and dress the salad luxuriously.
Kosher salt: Just 2 teaspoons to enhance all the bold flavors throughout the dish.
Red wine vinegar: Three tablespoons add that perfect tangy punch to balance richness.
Shallot: A single shallot, thinly sliced, bringing gentle sharpness and complexity.
Lemon: Used for its juice and zest, brightening the salad with fresh citrus notes.
Slivered almonds: A ¼ cup provides a delicate nutty crunch complementing the pine nuts.
Cumin seeds: Two tablespoons toasted to release their earthy, warm aroma.
Sesame seeds: Two tablespoons add a lovely, subtle nuttiness and extra texture.
Fresh parsley: A quarter cup chopped for vibrant, herbal freshness.
Dried cherries: Half a cup, halved, to sprinkle in bursts of sweet-tart flavor.
Serrano pepper: Thinly sliced and seeded, this adds a mild, lively heat without overpowering.

How to Make Roasted Cauliflower Salad with Dried Cherries, Pine Nuts, and Citrus Recipe

Step 1: Prep and Roast the Cauliflower

Start by preheating your oven to a toasty 425°F. Toss the cauliflower florets with ¼ cup of olive oil and a teaspoon of kosher salt, ensuring each piece has a light coating. Spread them evenly on a baking sheet and roast for 25-30 minutes, until they are beautifully golden and tender, turning halfway through for even caramelization. This roasting stage is where the cauliflower develops that irresistible depth of flavor and texture that makes the salad shine.

Step 2: Toast Seeds and Nuts

While the cauliflower roasts, heat a dry skillet on medium and toast the cumin and sesame seeds until fragrant and lightly browned, about 2-3 minutes. Do the same with the slivered almonds in a separate pan if desired, to bring out their nuttiness. This step infuses the salad with a warm, aromatic backbone that complements the roasted cauliflower beautifully.

Step 3: Prepare the Dressing and Aromatics

In a small bowl, whisk together the remaining 2 tablespoons of olive oil, red wine vinegar, lemon juice, and a pinch of kosher salt. Add the thinly sliced shallot and let it sit for a few minutes in the dressing to mellow out its sharpness without losing its bite. This dressing brings a lovely brightness and acidity that lifts the roasted and nutty flavors perfectly.

Step 4: Combine Salad Ingredients

Once the cauliflower has cooled slightly, transfer it to a large bowl. Toss in the toasted seeds, almonds, chopped parsley, dried cherries, and serrano pepper. Pour over the dressing and gently mix everything together until well combined and every bite holds a balance of warmth, tartness, and spice. The salad is almost irresistible at this stage!

How to Serve Roasted Cauliflower Salad with Dried Cherries, Pine Nuts, and Citrus Recipe

Garnishes

For an extra touch of elegance and texture variance, sprinkle extra pine nuts or some more chopped fresh parsley over the top just before serving. A little lemon zest zest combined with a few red chili flakes can tantalize the senses and offer a fresh, zesty pop.

Side Dishes

This salad pairs wonderfully with grilled chicken, fish, or a roasted lamb dish, adding brightness and crunch that complements rich proteins without overwhelming them. It also stands confidently alongside warm grains like quinoa or couscous for a wholesome, filling meal.

Creative Ways to Present

Serve the salad atop a large wooden board surrounded by slices of warm, crusty bread for a rustic family-style meal. Alternatively, place servings in individual small bowls and garnish with edible flowers or microgreens for a charming dinner party presentation sure to impress guests.

Make Ahead and Storage

Storing Leftovers

Any leftover Roasted Cauliflower Salad with Dried Cherries, Pine Nuts, and Citrus Recipe will keep well in an airtight container in the refrigerator for up to 3 days. The flavors actually meld together, making it taste even better the next day.

Freezing

This salad is best enjoyed fresh or refrigerated, as freezing tends to alter the texture of roasted cauliflower and the crunchy nuts. We do not recommend freezing this particular recipe.

Reheating

If you’d like a warm version, gently reheat the salad in a pan over low heat just until warmed through, but it’s equally delicious served cold or at room temperature. This versatility makes it perfect for any season.

FAQs

Can I use a different nut instead of pine nuts?

Absolutely! While pine nuts offer a unique buttery crunch, slivered almonds, walnuts, or even pistachios work beautifully and bring their own delightful flavors to the salad.

Is this salad suitable for a vegan diet?

Yes, the Roasted Cauliflower Salad with Dried Cherries, Pine Nuts, and Citrus Recipe is fully vegan, using only plant-based ingredients that deliver on taste and nutrition.

Can I prepare this salad ahead of time for a party?

Definitely! You can roast the cauliflower and prepare the dressing ahead of time. Assemble the salad just before serving to keep ingredients fresh and textures crisp.

What can I substitute for dried cherries if I don’t have them?

Dried cranberries or raisins are flavorful alternatives that offer similar sweetness and chewiness, keeping the salad’s balance intact.

How spicy is the serrano pepper in this recipe?

Serrano peppers add a gentle heat that awakens the palate without overwhelming the other flavors. If you prefer less spice, reduce the amount or omit the pepper altogether.

Final Thoughts

This Roasted Cauliflower Salad with Dried Cherries, Pine Nuts, and Citrus Recipe is truly a celebration of contrasting yet harmonious flavors. Its combination of roasted veggies, sweet and tart fruit, crunchy nuts, and bright citrus will make it a go-to dish you’ll want to share with everyone. Trust me, once you try it, you’ll find countless reasons to bring it back to your table again and again.