making vegetables delicious and exciting? This Roasted Cauliflower Salad does just that! Flavors and textures are rich in smoky + spicy herbs, sweet roasted red onions, crunchy pistachios and tart pomegranate molasses.
It’s a show-stopping lace inspired by Ottolenghi. Perfect for the party table, but also simple enough to throw together on a weeknight. Only 30 minutes obliged. Let us show you how!
This VIVID Cauliflower Salad starts with roasting cauliflower with red onion for sweetness and olive oil for richness. While salt adds flavor, ground cumin and cardamom provide a Middle Eastern inspired flair.
After roasting the vegetables until tender with crispy edgeswe season with lemon zest and juice for Brightness and maple syrup for sweetness.
Final garnishes include parsley for freshnesspistachios for crackand a splash of pomegranate molasses for a sharp aftertaste that brings it all together. Look at that beauty!
We hope you love this roasted cauliflower salad. To be:
& So vivid!
Serve as a festive side dish, or pair with our Easy Muhammara Dip and Vegan Lentil Fesenjān for a Middle Eastern-inspired feast. And for dessert? Tahini cookies! yum. Can we come by?
More tasty cauliflower recipes
If you try this recipe, let us know! Leave a comment, rate it and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Portions 4 (~1 cup servings)
- 1 big head cauliflower, cut into bite-sized florets (1 large cauliflower yields ~5-6 cups or 500-600 g)
- 1 medium red onion, cut into 1/4 inch wedges (1 medium onion yields ~2 cups or 230 g)
- 1 Tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cardamom
- 1 teaspoon sea salt
- 2 teaspoon lemon peel (1 small lemon yields ~2 tsp zest)
- 2 Tablespoon lemon juice (1 small lemon yields ~2 tablespoons juice)
- 1-2 teaspoon maple syrup
- 1/4 cup chopped fresh parsley
- 1/2 cup roasted pistachios, chopped (we used salted)
- 1 Tablespoon pomegranate molasses (we used Just dating Brand)
Preheat the oven to 425 degrees F (218 C).
On a large baking sheet, combine the cauliflower florets and onion wedges with the olive oil, cumin, cardamom and salt. Spread in an even layer. Roast for 20-25 minutes, until the cauliflower begins to crisp around the edges.
Remove from oven and transfer to a serving bowl. Add the lemon zest, lemon juice and maple syrup (starting with the smaller amount) and toss together. Taste and adjust if necessary, adding more maple syrup for sweetness or salt to taste.
Garnish with fresh parsley, chopped pistachios and a drizzle of pomegranate molasses.
Best when fresh. Leftover salad will keep for 2-3 days in a sealed container in the refrigerator. Not freezer friendly.
*Loosely adapted from Ottolenghi‘s Cauliflower, Pomegranate and Pistachio Salad.
*Nutritional information is a rough estimate.
Portion: 1 portion Calories: 218 Carbohydrates: 20.9 g Egg white: 6.9 g Fat: 13.7 g Saturated fat: 1.9 g Polyunsaturated Fat: 2.9 g Monounsaturated Fat: 8.1 g trans fat: 0 g cholesterol: 0 mg Sodium: 701 mg Potassium: 670 mg Fiber: 5.5 g Sugar: 9.2 g Vitamin A: 223 IU Vitamin C: 72 mg Calcium: 78 mg Iron: 2.1 mg