Save A vibrant, comforting salad featuring tender roasted cauliflower tossed with a bright, nutty lemon pine-nut dressing. It's perfect as a side or light main for any Mediterranean-inspired meal.
I first made this salad when friends came over for a casual dinner. The combination of warm vegetables and zippy pine-nut dressing was quickly devoured, even by those who claimed they didn't love cauliflower!
Ingredients
- Cauliflower: 1 large head, cut into florets
- Red onion: 1 small, thinly sliced
- Fresh flat-leaf parsley: 1 handful, chopped
- Extra virgin olive oil: 3 tbsp, divided use
- Pine nuts: 2 tbsp for dressing, plus extra for garnish, lightly toasted
- Lemon: 1, zested and juiced
- Dijon mustard: 1 tsp
- Garlic: 1 small clove, finely minced
- Honey or maple syrup: 1 tsp
- Salt and freshly ground black pepper: To taste
- Golden raisins or currants (optional): 2 tbsp for garnish
Instructions
- Prepare oven:
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Roast vegetables:
- Toss the cauliflower florets and red onion slices with 1 tablespoon olive oil, salt, and pepper. Spread evenly on the prepared baking sheet.
- Cooking:
- Roast for 25–30 minutes, turning once, until cauliflower is golden and crisp-tender and onions are caramelized.
- Make dressing:
- While vegetables roast, prepare the dressing: In a small bowl, whisk together remaining olive oil, lemon zest and juice, Dijon mustard, minced garlic, honey (or maple syrup), and a pinch of salt and pepper. Stir in the toasted pine nuts.
- Combine salad:
- Once vegetables are done, transfer them while still warm to a large mixing bowl. Add the parsley, drizzle with the lemon pine-nut dressing, and toss gently to coat.
- Garnish and serve:
- Sprinkle with golden raisins (if using) and extra toasted pine nuts. Serve immediately while warm.
Save We shared this salad at a family picnic and everyone loved how the sweet raisins contrasted with the tangy dressing. The children kept picking out the crunchy pine nuts!
Serving Suggestions
Try this salad over a bed of arugula or baby spinach for extra greens. It pairs wonderfully with grilled chicken or tofu.
Make It Your Own
Add crumbled feta or shaved Parmesan for more richness, or swap in sunflower seeds for nut-free crunch.
Wine Pairing
This salad is excellent with a crisp Sauvignon Blanc or a light, citrusy white wine.
Save For your next gathering, serve this warm salad and watch it disappear. It's always a hit—simple, hearty, and packed with Mediterranean flavor.
Recipe FAQs
- → How do I achieve perfectly roasted cauliflower?
Ensure the cauliflower florets are evenly coated with olive oil, salt, and pepper. Roast at 425°F (220°C) on a parchment-lined baking sheet, turning once halfway to ensure even caramelization and crisp-tender texture.
- → Can I substitute pine nuts with another ingredient?
Toasted walnuts or almonds can be used as alternatives, offering a similar nutty crunch while maintaining the dressing's texture and flavor profile.
- → What is the best way to prepare the lemon dressing?
Whisk olive oil, fresh lemon zest and juice, Dijon mustard, minced garlic, honey or maple syrup, salt, and pepper together before folding in toasted pine nuts for a balanced, nutty citrus dressing.
- → Is this dish suitable for a gluten-free diet?
Yes, all ingredients including cauliflower, olive oil, herbs, and nuts are naturally gluten-free, making this dish safe for gluten-sensitive individuals.
- → How can this salad be served for a heartier meal?
Serving over a bed of arugula or baby spinach adds freshness and volume, while adding crumbled feta or shaved Parmesan can enhance richness and protein content.