Roasted Cauliflower, Dates, REd Onion & Parsley Salad
Print Recipe
Servings Prep Time 4 people 20 minutes
Cook Time 20 minutes
Servings Prep Time 4 people 20 minutes Cook Time 20 minutes
Roasted Cauliflower, Dates, REd Onion & Parsley Salad
Print Recipe
Servings Prep Time 4 people 20 minutes
Cook Time 20 minutes
Servings Prep Time 4 people 20 minutes Cook Time 20 minutes
Ingredients
1 Cauliflower medium, cut into florets
1 tbsp olive oil extra virgin
1/4 tsp Salt
1/2 tsp paprika
1 tsp dried oregano
2 tbsp olive oil extra virgin
1 tsp lemon juice
1/2 tsp lemon zest
1 tsp apple cider vinegar
1 tbsp mustard
1/4 tsp Salt
1/4 tsp pepper
1/3 cup dates chopped into small pieces
1/4 cup Red onion thinly sliced
1/2 cup parsley chopped
1/4 cup Pine nuts toasted
Servings: people
Instructions
Preheat the oven to 400 degrees Fahrenheit.
In a bowl, toss the cauliflower florets in olive oil and then sprinkle with paprika, oregano and salt. Toss the florets with your hands to make sure they are evenly coated. Lay the cauliflower out on a banking sheet and bake in the oven for 20 minutes until the cauliflower is tender and golden in color.
While the cauliflower is cooking, in a bowl whisk together the olive oil, lemon juice, zest, apple cider vinegar, mustard, salt and pepper. Set aside.
Once the cauliflower is cooked, remove from the oven and place it in a bowl along with the dates, red onion, pine nuts and parsley. Pour the vinaigrette overtop and toss until all coated. Serve warm or at room temperature.
Share this Recipe