Mizuna Salad With Cumin-Roasted Cauliflower

Name: Mizuna Salad With Cumin-Roasted Cauliflower
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving(s)
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 dried dates, pitted and finely chopped or 1/2 cup chopped dates

Submitted by COOKGIRl

"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."

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Ready In:: 35mins
Ingredients:: 9
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 (5 ounce) package baby arugula
4 4 dried dates, pitted and finely chopped or 1/2 cup chopped dates

directions

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.