Restored Recipe: Cauliflower Salad
Submitted by Meredith Brierly, owner of Clean Coaching Mama (recipe from Smitten Kitchen)
Image Credit: Smitten Kitchen
This Smitten Kitchen cauliflower salad with a tangy olive oil dressing and pistachios and dates is not just “acceptable” for a cauliflower dish but honestly I think it’s REALLY good. I don’t even tweak the recipe, but I think walnuts would work just as well if you’re not a pistachio fan, or she mentions sunflower seeds too. And cooks can eliminate the nuts altogether if there’s an allergy in the family.
Ingredients:
1 large head of cauliflower (2 pounds)
Olive oil and avocado oil
Salt/ground black pepper
1 bundle of scallions/green onions
About 8 dried dates (buying pitted is easier)
1/2 cup shelled salted pistachios
Juice of 1 medium sized lemon
Preparation
Heat oven to 450°F and coat a large baking sheet with avocado oil, salt and pepper. Quarter the cauliflower, and cut it into small 1 to 1.5 inch pieces. Place all on the prepared baking sheet and toss pieces to coat well in the oil, salt and pepper.
Cut the scallions into 1- to 2-inch segments, then cut those lengthwise into thin pieces. Clear some space (1/4ish) at the end of your cauliflower baking sheet and add the scallion segments. Toss them to coat in oil/salt/pepper mix.
Roast for 10 minutes then remove tray from oven (leave oven on) and use tongs to remove just the charred scallion segments, placing them in a large bowl. Flip the cauliflower pieces over for even browning. Return to the oven for another 5 to 10 minutes, until cauliflower is browned in many spots or to your liking!
Meanwhile, roughly chop the pistachios. Pit your dates (if needed) and roughly chop.
Make a vinaigrette with 3 tablespoons olive oil, the juice of one lemon, plus enough salt and pepper to season it well. Whisk together. Strong is good, but if it’s too lemony here, blend in 1 Tbsp more of olive oil.
When cauliflower is done, add to bowl with charred scallions, along with dates, pistachios, and reserved scallion greens. Toss with dressing. Season further if needed.
Salad is good right away, but it also keeps well at room temperature for a few hours. Try it lightly warmed in the microwave as leftovers, too!