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Roasted Cauliflower Salad with Dried Cherries, Nuts, and Lemon Zest

Delicious Roasted Cauliflower Salad with Nuts and Lemon Zest

This Roasted Cauliflower Salad with Dried Cherries, Nuts, and Lemon Zest is a vibrant dish that offers a delightful combination of textures and flavors, perfect for vegetarian and gluten-free meals.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: salads
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 head Cauliflower Fresh, firm florets
  • 3 tablespoons Olive Oil High-quality extra-virgin
  • 1 teaspoon Kosher Salt
  • 1 cup Dried Cherries Can substitute with dried cranberries or apricots
  • ½ cup Almonds Can substitute with walnuts or pecans
  • 1 piece Serrano Pepper Can be omitted or replaced with jalapeño
  • ¼ cup Fresh Parsley Chopped; cilantro can be used as an alternative
For the Dressing
  • 2 tablespoons Red Wine Vinegar
  • 1 medium Shallot
  • 1 tablespoon Lemon Zest Avoid the bitter pith while zesting
For Toasting
  • 1 teaspoon Cumin Seeds Can swap for coriander seeds if preferred
  • 2 tablespoons Sesame Seeds Optional, but encouraged for added texture

Equipment

  • baking sheet
  • Small bowl
  • skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). Cut cauliflower into florets, toss with olive oil and salt, and roast for about 25 minutes until golden.
  2. Soak sliced shallots in red wine vinegar while cauliflower roasts to soften their sharpness.
  3. Toast cumin and sesame seeds with olive oil and lemon zest in a skillet over medium heat for about 7 minutes.
  4. Combine roasted cauliflower, shallots, parsley, and dried cherries in a bowl and fold together.
  5. Add the toasted nut mixture and toss everything together before garnishing with parsley and almonds.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 20gProtein: 6gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gSodium: 300mgPotassium: 400mgFiber: 5gSugar: 8gVitamin A: 250IUVitamin C: 70mgCalcium: 60mgIron: 2mg

Notes

Monitor cauliflower while roasting for even cooking and flavor development. Let the salad sit in the fridge for enhanced flavor meld.

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