The Most Delicious Roasted Cauliflower Salad for Fall

Sacha Strebe
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Forkful

Most people lament the end of salad weather as soon as the cold change hits, but the truth is there are plenty of nutritious variations that are jam-packed with veggies and keep you warm inside too. That's right—salad doesn't have to be cold. It's time to switch up your mind-set and embrace warm-salad season, and this roasted cauliflower version is the perfect place to start. It has a Marrakech vibe with pomegranate seeds, lightly roasted nuts, sprinkled feta, and an orange blossom water and honey dressing. The perfect remedy to soothe the soul when the cool change comes knocking.

Ingredients for Roasted Cauliflower Salad

1 large head of cauliflower (or 2 medium ones)

1 tsp. ground coriander

1 tsp. cumin seeds

1/2 level tsp. cinnamon

1/2 tsp. ground ginger

1/2 tsp. sumac

1 head of garlic, sliced in half

1 lemon

2 or 3 tbsp. olive oil

2 tbsp. flaked almonds

1/2 a pomegranate

A handful of fresh mint

About 50 g feta cheese

1 tbsp. orange blossom water (you’ll find this in a good Middle Eastern or specialist food store)

4 tbsp. honey

Salt

Pepper

Directions for Roasted Cauliflower Salad

Pre-heat your oven to 370°F. Chop or break the cauliflower into florets, give them a wash, and place them into a roasting dish. Sprinkle them with the coriander, cumin, cinnamon, ginger, and sumac. Slice the garlic bulb in half and place around the cauliflower, then drizzle with olive oil and mix everything together. Slice the lemons into rounds and place around the cauliflower too. Put it in the oven and roast for about 30 to 35 minutes. The cauliflower edges will be slightly singed, but it will still have a good crunch.

Remove the roasted cauliflower from the oven and allow to cool. Meanwhile, get all of your toppings ready. Toast your almonds in a dry pan over a medium to high heat for three minutes. Then, remove the seeds from the pomegranate. Finely chop the mint, and mix together the orange blossom water and honey. Pour the cauliflower into a large serving bowl, and season with a generous sprinkle of salt and pepper. Sprinkle with feta, toasted almonds, pomegranate seeds, and fresh mint. Drizzle the orange blossom honey dressing on salad and serve.

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