Roasted Cauliflower Salad with Dried Cherries, Pine Nuts, and Citrus Recipe
A vibrant, flavorful Roasted Cauliflower Salad that combines tender roasted cauliflower with tangy red wine vinegar, crunchy almonds and seeds, sweet dried cherries, and a hint of heat from serrano pepper, all tossed together with fresh parsley for a refreshing and satisfying dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Vegetables & Herbs
- 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
Oils & Vinegars
- ¼ cup plus 2 tablespoons extra-virgin olive oil
- 3 tablespoons red wine vinegar
Seasonings & Nuts
- 2 teaspoons kosher salt
- 2 tablespoons cumin seeds
- 2 tablespoons sesame seeds
- ¼ cup slivered almonds
- ½ cup dried cherries, halved
Instructions
- Preheat and prepare cauliflower: Preheat your oven to 425°F (220°C). Toss the cauliflower florets with 2 tablespoons of extra-virgin olive oil and 1 teaspoon of kosher salt. Spread them evenly on a baking sheet.
- Roast cauliflower: Roast the cauliflower in the preheated oven for 25-30 minutes, stirring halfway through until they are golden brown and tender.
- Toast seeds and almonds: While the cauliflower roasts, heat a dry skillet over medium heat. Toast the cumin seeds, sesame seeds, and slivered almonds separately or together until fragrant and lightly browned, about 3-5 minutes. Remove from heat and set aside.
- Prepare vinaigrette: In a small bowl, whisk together ¼ cup extra-virgin olive oil, red wine vinegar, the remaining 1 teaspoon kosher salt, juice of the lemon, and some freshly ground black pepper to taste.
- Combine salad components: In a large mixing bowl, combine the roasted cauliflower, thinly sliced shallot, toasted seeds and almonds, dried cherries, chopped parsley, and thinly sliced serrano pepper.
- Toss salad: Pour the vinaigrette over the salad and gently toss until everything is well coated and evenly mixed.
- Adjust and serve: Taste the salad and adjust seasoning with additional salt, lemon juice, or olive oil as desired. Serve at room temperature or slightly chilled.
Notes
- For extra depth, add a sprinkle of smoked paprika or ground cumin to the vinaigrette.
- Can be prepared a few hours ahead, allowing flavors to meld.
- For a nut-free version, omit almonds and substitute sunflower seeds if desired.
- Use fresh cherries or dried cranberries as alternative dried fruit additions.
