Mizuna Salad With Cumin-Roasted Cauliflower

From Brassicas: Cooking the World's Healthiest Vegetables by Laura B. Russell via deliciousliving.com. "You get a double dose of brassicas in this North African–inspired salad. If you cannot find it, baby arugula (another brassica) makes an ideal substitute. Don’t forget to add the dates; their honeyed sweetness creates a perfect balance of flavors with the cumin-laced cauliflower and greens. For a vegan-friendly version, substitute agave nectar (or similar) for the honey. " I used white, purple and orange cauliflower in this salad and deglet noor dates.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 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 1 (5 ounce) package baby arugula
• 4  fresh dates or 4  dried dates, pitted and finely chopped or 1⁄2 cup  chopped dates

Directions

1. 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.
2. 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.
3. 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.