Save A vibrant, comforting salad featuring tender roasted cauliflower tossed with a bright, nutty lemon pine-nut dressing that is perfect as a side or light main. This Mediterranean-inspired dish is both hearty and fresh, making it a wonderful addition to any table.
I remember making this salad for friends on a crisp fall afternoon. The aroma of roasting cauliflower filled my kitchen, and the tangy lemon dressing with pine nuts was an instant hit—everyone wanted seconds.
Ingredients
- Cauliflower: 1 large head, cut into florets
- Red onion: 1 small, thinly sliced
- Flat-leaf parsley: 1 handful, chopped
- Extra virgin olive oil: 3 tbsp
- Pine nuts: 2 tbsp for dressing, lightly toasted; extra for garnish, toasted
- Lemon: 1, zested and juiced
- Dijon mustard: 1 tsp
- Garlic clove: 1 small, finely minced
- Honey or maple syrup: 1 tsp
- Salt and pepper: To taste
- Golden raisins or currants: 2 tbsp (optional, for garnish)
Instructions
- Roast vegetables:
- Preheat oven to 425°F (220°C). Line baking sheet with parchment paper. Toss cauliflower florets and red onion with 1 tablespoon olive oil, salt, and pepper. Spread evenly on the sheet.
- Bake:
- Roast for 25–30 minutes, turning once, until cauliflower is golden and onions are caramelized.
- Dressing:
- While vegetables roast, combine remaining olive oil, lemon zest and juice, Dijon mustard, garlic, honey or maple syrup, salt, and pepper in a bowl. Whisk until smooth and stir in toasted pine nuts.
- Assemble:
- Transfer warm roasted vegetables to a mixing bowl. Add parsley, drizzle with dressing, and toss gently to coat.
- Garnish and serve:
- Sprinkle with golden raisins and extra toasted pine nuts if desired. Serve immediately.
Save This dish always reminds me of cozy winter gatherings with my family, as everyone eagerly spooned warm salad onto their plates and shared stories around the table.
Serving Suggestions
Pair it with grilled fish or roasted chicken, or serve over greens for a more filling meal. The lively flavors work beautifully with a chilled Sauvignon Blanc.
Ingredient Substitutions
Swap pine nuts for chopped almonds if needed, or use dried cranberries instead of raisins for a twist. Vegan or dairy-free? Choose maple syrup over honey.
Nutrition Info
Each serving contains about 210 calories, 14 g of fat, 18 g of carbs, and 5 g of protein, making it a nourishing light meal or side.
Save Try this salad as a warm starter or hearty side. The lemon-pine nut dressing brings every bite to life—you'll want to make it again!
Recipe Help & Answers
- → How do I achieve tender yet crisp roasted cauliflower?
Roast cauliflower florets at a high temperature (425°F/220°C) for 25–30 minutes, turning once, until golden and just tender to keep a crisp texture.
- → What can be used instead of honey in the dressing?
Maple syrup works well as a plant-based sweetener alternative, providing similar sweetness and balance to the dressing.
- → Can I prepare the cauliflower in advance?
Yes, you can roast the cauliflower ahead of time and gently rewarm before tossing with dressing to preserve texture and warmth.
- → How do pine nuts enhance the dressing?
Lightly toasted pine nuts add a rich, nutty depth and helpful texture contrast to the bright lemon and mustard flavors in the dressing.
- → What fresh herbs complement this dish best?
Fresh flat-leaf parsley offers a bright, clean contrast that complements the nutty dressing and roasted vegetables perfectly.
- → Are there suitable additions for more richness?
Crumbled feta or shaved Parmesan can be added to enhance creaminess and deepen the flavor profile.