Mizuna Salad With Cumin-Roasted Cauliflower
1
Person talking
MAKE IT SHINE!
ADD YOUR PHOTO
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:
- 35mins
- Serves:
- Units:
1
Person talking
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.
MY PRIVATE NOTES
Add a Note
Advertisement
Advertisement
RECIPE MADE WITH LOVE BY
@COOKGIRl
Contributor
@COOKGIRl
Contributor
"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."
JOIN THE CONVERSATION
upload
review
tweak
ask
all
reviews
tweaks
q&a
sort by:
-
This was really yummy<br/>! I used kale cause that's what I had and enjoyed it this nice and different way. Thanks!Reply
-
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.
