Roasted Cauliflower, Date, Red Onion & Parsley Salad
This Roasted Cauliflower and Date salad might sound like a strange combination, but the flavours work incredibly well together. This is a great make ahead salad that you can enjoy as a packed lunch or take to a barbecue or potluck. It takes just 30 minutes to make and is Whole30, Vegan and Paleo!
If you check my fridge at any point on any day you are guaranteed to find at least 2 heads of cauliflower. I seem to have developed a fear that inspiration for a new crazy cauliflower recipe will strike and god forbid, I will have to walk to the grocery store to buy cauliflower (which is about 40 meters from my front door).
Anyways long story short, this recipe came about from having a fridge full of cauliflower that was starting to go bad. I wasn’t planning on creating something to share on the site, but this turned out so well, I knew you guys would love it.
Cauliflower florets are tossed in paprika and oregano and then baked in the oven until tender and golden in colour.
The cauliflower florets are then added to a bowl along with lots of fresh parsley, chopped dates for a nice kick of sweetness, crunchy toasted pine nuts and thinly sliced red onion. I absolutely love this combination of flavours, it seems like a bit of an odd mix but they taste fantastic when eaten all together. I recommend using medjool dates, but if you don’t have any then raisins would also work.
Everything for the Roasted Cauliflower and Date Salad is then tossed in a light lemon, tahini and apple cider vinegar dressing. I have been trying to create more Whole30 recipes, so I skipped adding any honey, but if you find this too tart, then feel free to add a teaspoon in. That being said I think that the dates are so sweet that the slightly tart dressing is a nice contrast.
Truthfully I am really not sure what to classify this recipe as. I think that it tastes just as good warm and served as a side dish as it does cold and enjoyed as a salad. I will leave this one up to you guys to decide. The leftover are delicious and will last a few days, so make extra if you can, you won’t regret it.
Here are a few other easy salads that you might enjoy…
- Creamy Cauliflower Faux-Tato Salad
- Pesto Zoodle Salad with Prosciutto & Pine Nuts
- Roasted Fennel & Green Bean Salad
- Grilled Zucchini & Asparagus Salad
- Carrot Salad with Honey Mustard Dressing
- Asian Broccoli Salad
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Roasted Cauliflower, Dates, Red Onion & Parsley Salad
Ingredients
Roasted Cauliflower
- 1 medium cauliflower, cut into florets
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/2 tsp paprika
- 1 tsp dried oregano
Vinaigrette
- 2 tbsp extra virgin olive oil
- 1 tsp lemon juice
- 1/2 tsp lemon zest
- 1 tsp apple cider vinegar
- 1 tbsp tahini
- 1/4 tsp salt
- 1/4 tsp pepper
Salad
- 1/3 cup dates, cut into small pieces
- 1/4 cup thinly sliced red onion
- 1/2 cup chopped parsley
- 1/4 cup pine nuts toasted
Instructions
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius)
- In a bowl toss the cauliflower florets in olive oil and then sprinkle with paprika, oregano and salt. Toss the florets with your hands to make sure they are evenly coated. Lay the cauliflower out on a baking sheet and bake in the oven for 20 minutes until the cauliflower is tender and golden in colour.
- While the cauliflower is cooking, in a bowl whisk together the olive oil, lemon juice, zest, apple cider vinegar, tahini, salt and pepper. Set aside.
- Once the cauliflower is cooked, remove from the oven and place it in a bowl along with the dates, red onion, pine nuts and parsley. Pour the vinaigrette overtop and toss until all coated. Serve warm or at room temperature.
Nutrition
I’m really not much of a cauliflower person. But I friend shared this on FB and I decided to give it a try. I thought it was very yummy. I happened to have goat cheese and put some in. Didn’t have pinenuts, but had a bit of pepitas. Thanks!
I love this salad!! I have made it several times and we are addicted! Thank you for this delicious recipe!
This salad is absolutely divine. It’s been my go-to for years now whenever I need to bring a plate. It’s such a crowd pleaser and everyone always asks me for the recipe! Works well with roasted hazelnuts/almonds in lieu of pine nuts
This is such a flavorful salad. As others have mentioned, it can be used as a main dish as well as a side. Its bright flavors with the lemon, and sweet flavors from the dates are a lovely balance that makes you want to go back for more. This is the 3rd time I make it and I usually don’t comment after the first or second because a recipe doesn’t always get to a 3rd trial.
This one is going to be part of my monthly menu. I made it exactly as directed and it is perfect. I hate when folks rate a recipe after they’ve “tweaked” the recipe to suit themselves. Thank you for this post! A+
I love love this dish – I roast a red onion with the cauliflower. I roast the cauliflower for about 10 min and add in large slices of onion to roast with the cauliflower.
Oh my goodness…this was so delicious! I am surprised at how well the flavors work together and I will definitely make it again! Thank you!
This was so good! It’s perfect for a good side salad that goes with anything. LOVE IT!
Amazingly tasteless. Looked and sounded very interesting. Will never make again.
So delicious! Thanks for the recipe!
I made this today and it is fantastic! Thank you for the recipe.
love all things cauliflower.
Made this to take to a bbq and it turned out great! Will definitely make again!