Saladsbonappetit4.7
Roasted Cauliflower Salad With Feta and Dates
Roasty, bright, sweet, and pickly, this sheet pan salad—a vegetarian main OR ample side dish—checks all the flavor boxes.
👥 4 Servings👤 Kendra Vaculin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●whisk
- ●spatula
📝 Preparation Steps
1
Place a rack in lowest position in oven; preheat to 450°. Cut 1 large head of cauliflower (about 2½ lb.), leaves removed, stem trimmed, through core into 1⁄2"-thick slabs (this will allow the cauliflower to sit flat against the baking sheet and brown more quickly and evenly; it’s okay if some fall apart). Arrange in a single layer on a large rimmed baking sheet; drizzle with 1⁄4 cup extra-virgin olive oil (or more if needed to evenly coat) and season generously with kosher salt. Roast cauliflower until starting to brown underneath, 18–⏱️ 22 minutes.
large head of cauliflower (about 2½ lb.), leaves removed, stem trimmed1Kosher salt
2
Meanwhile, whisk 1 garlic clove, finely grated, 3 Tbsp. red wine vinegar, 2 tsp. honey, 2 Tbsp. extra-virgin olive oil, and a big pinch of kosher salt in a large bowl to combine, then set dressing aside.
. red wine vinegar3 Tbsp. honey2 tspKosher salt
3
Scatter 1 medium red onion, cut into 1"-thick wedges through root end, layers separated, over cauliflower; drizzle onion with oil and season with salt (do not toss). Roast until onion is slightly softened, 14–⏱️ 16 minutes. Using a spatula, turn over any large pieces of cauliflower. Arrange 6 oz. feta, thinly cut into slabs, over and scatter 2 Tbsp. drained capers and 2 Tbsp. shelled raw pistachios on top. Roast until feta softens slightly and pistachios are golden brown, 9–⏱️ 12 minutes. Let cauliflower mixture cool ⏱️ 5 minutes.
medium red onion, cut into 1"-thick wedges through root end, layers separated1. feta, thinly cut into slabs6 oz. drained capers2 Tbsp. shelled raw pistachios2 Tbsp
4
Add 2 big handfuls of arugula (about half of a 5-oz. package) and 1 cup torn pitted Medjool dates (about 4 oz.) to bowl with reserved dressing and toss to coat. Scatter salad over cauliflower mixture and, using a spatula, toss gently to combine; season with freshly ground pepper.
big handfuls of arugula (about half of a 5-oz. package)2torn pitted Medjool dates (about 4 oz.)1 cupFreshly ground pepper
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