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Roasted cauliflower salad with dates

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Change up your salad routine with dates.
Change up your salad routine with dates.Marcel Aucar

Dates add a distinctive sweetness to all kinds of dishes. The caramel flavour of dates creates a perfect balance between sweet and savoury in this roast cauliflower salad. The pomegranate molasses dressing works well on most vegetable salads, so make a double amount and store it in the fridge for a couple of weeks.

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Ingredients

  • 1.5 cauliflower heads cut into florets

  • 75ml extra virgin olive oil

  • salt and pepper

Dressing

  • 75ml extra virgin olive oil

  • 2 tbsp pomegranate molasses

  • 2 tbsp honey

  • 1/2 tsp ground cumin

  • 1 lemon, juiced

  • 1 garlic clove, finely chopped

  • salt and pepper

Salad

  • 150g Medjool dates, pitted and cut into quarters

  • 2 celery stalks, thinly sliced

  • 4 green onions, thinly sliced

  • small handful baby rocket leaves

  • 2 tbsp dill, chopped

  • 2 tbsp parsley, chopped

  • 2 tbsp coriander, chopped

  • 2 tbsp pomegranate seeds

  • 80g almonds, roasted and chopped

  • 20g pepitas, toasted

Method

  1. Heat the oven to 220C.

    Toss the cauliflower with the oil in a bowl and season well. Put on a baking tray and roast for 15-20 minutes until the cauliflower has browned but still has bite to it. Set aside to cool.

    Combine the dressing ingredients in a bowl, season and whisk well.

    Put the salad ingredients in a large bowl with the cauliflower and any baking juices. Add dressing, toss and check the seasoning. Garnish with toasted almonds and pepitas.

    TIP: If you roast the cauliflower before you need it, don't store it in the fridge as it affects the flavour.

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