Roasted Cauliflower Salad with Beets, Pistachios, and Dates in a Maple Vinaigrette

pistachios

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds provide a similar crunch and flavor at a lower cost.

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta cheese

Ricotta is less expensive while still adding creaminess.

Trim all the leaves off the cauliflower and rinse it well.

Cut the cauliflower into 1/4 inch slices, discarding the thick stem pieces.

Place the cauliflower pieces into a mixing bowl.

Slice half a red onion and add it to the bowl with the cauliflower.

Drizzle a couple of tablespoons of olive oil over the cauliflower and onion.

Season with salt, black pepper, and 1/2 teaspoon smoked paprika, then toss to coat.

Spread the cauliflower and onion mixture onto a lined baking dish, leaving space for beets and pistachios.

Roast in the oven at 400°F for 25 minutes.

While the cauliflower roasts, slice up 2-3 precooked organic beets and chop them into bite-sized pieces.

Chop 3-4 pitted dates into bite-sized pieces.

Prepare about 1 cup of arugula, loosely chopping it if desired.

In a bowl, whisk together 3 tablespoons olive oil, 1-2 teaspoons lemon juice, 1 tablespoon apple cider vinegar, 1 tablespoon maple syrup, 1/2 teaspoon Dijon mustard, 1/4 teaspoon soy sauce, 1/4 teaspoon garlic powder, 1/4 teaspoon red pepper flakes, salt, and black pepper to make the dressing.

After 25 minutes, check the cauliflower and add the sliced beets and 1/4 cup of pistachios to the baking dish, then return to the oven for an additional 5 minutes.

Once the veggies are done, assemble the salad by placing arugula in a serving bowl and adding the warm roasted cauliflower, onions, beets, pistachios, and chopped dates on top.

Drizzle half of the dressing over the salad and gently toss to combine.

Add the remaining dressing and shred Parmesan cheese over the top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens