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cauliflower olive oil kosher salt ground cumin lemon juice honey fresh ground black pepper Mizuna dates
Viewed: 61 - Published at: 4 years agoIngredients
- 1 small heads cauliflower, cored and cut into bite-size florets or 4 cups cauliflower florets
- 5 tablespoons olive oil, divided
- 3/4 teaspoon kosher salt, divided
- 1 3/4 teaspoons ground cumin, divided
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- 1/4 teaspoon fresh ground black pepper
- 1 bunch mizuna, large stems removed or (5 ounce) package baby arugula
- 4 4 dried dates, pitted and finely chopped or 1/2 cup chopped dates
Method
- Preheat oven to 450°. Put cauliflower on a rimmed baking sheet, drizzle with 2 tablespoons oil, sprinkle with 1/2 teaspoon salt and 1 1/2 teaspoons cumin, and toss to coat evenly; then spread in a single layer. Roast, stirring once or twice, for about 15 minutes, until golden brown and tender but not mushy. Taste a floret for doneness; larger florets may take slightly longer to cook.
- While cauliflower is roasting, make dressing: In a small bowl, whisk together lemon juice, honey, remaining 1/4 teaspoon salt and 1/4 teaspoon cumin, and pepper. Whisk in the remaining 3 tablespoons olive oil.
- In a serving bowl, combine roasted cauliflower, mizuna, and dates, drizzle with dressing, and toss to coat evenly. Taste and add additional salt and pepper if needed. Serve immediately.
