Description

This vibrant Roasted Cauliflower Salad combines tender, golden cauliflower florets with a zesty lemon and red wine vinegar vinaigrette. Enhanced with sweet dried cherries, crunchy toasted nuts and seeds, fresh parsley, and a hint of serrano pepper, this salad offers a delightful balance of textures and flavors—perfect as a nutritious side or light main dish.

Ingredients

Cauliflower and Roasting

1 medium head cauliflower, cut into small florets (about 2½ pounds)
1 tablespoon extra-virgin olive oil (for roasting)
2 teaspoons kosher salt, divided

Vinaigrette and Salad

3 tablespoons red wine vinegar
1 shallot, thinly sliced
¼ cup extra-virgin olive oil
¼ cup chopped fresh parsley
½ cup dried cherries, halved
1 serrano pepper, seeded and thinly sliced

Toasted Toppings

2 tablespoons extra-virgin olive oil
1 lemon (zested)
¼ cup slivered almonds
2 tablespoons cumin seeds
2 tablespoons sesame seeds

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Instructions

Preheat and Prep Cauliflower: Preheat your oven to 425°F (220°C) and position a rack in the center. Arrange the cauliflower florets evenly on a rimmed baking sheet. Toss with 1 tablespoon of olive oil and sprinkle with 1 teaspoon kosher salt to season.
Roast Cauliflower: Roast the cauliflower in the preheated oven until it becomes golden brown and tender, about 25 minutes. Remove from the oven and allow to cool slightly while you prepare the remaining components.
Prepare Vinaigrette: In a large bowl, combine the red wine vinegar, thinly sliced shallot, and the remaining 1 teaspoon of kosher salt. Stir well to blend the flavors as the shallot softens and infuses the dressing.
Zest Lemon and Toast Seeds & Almonds: Using a peeler, carefully remove just the yellow zest from the lemon, avoiding any bitter white pith. Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Once hot, add the lemon zest, slivered almonds, cumin seeds, and sesame seeds. Toast them, stirring frequently, until they are golden brown and fragrant—approximately 7 minutes.
Cool and Chop Toppings: Transfer the toasted mixture onto a paper towel-lined plate to cool. When cooled, roughly chop the almonds and seeds so they integrate more seamlessly into the salad.
Toss Salad: To the bowl containing the shallot and vinegar mixture, add the remaining ¼ cup olive oil, chopped parsley, dried cherries, thinly sliced serrano pepper, and the roasted cauliflower. Finally, sprinkle the toasted almond and seed mixture on top.
Combine and Serve: Gently but thoroughly toss all ingredients until everything is well combined. Taste and adjust seasoning if necessary. Serve warm or at room temperature for best flavor and texture.

Notes

For extra crunch, you can add toasted pine nuts or walnuts instead of almonds.
Adjust the serrano pepper amount according to your heat preference or substitute with a milder chili.
This salad is excellent served at room temperature and can be made a few hours ahead; just keep the toasted nuts separate until just before serving to maintain crispness.
Leftovers keep well refrigerated for up to 2 days; bring to room temperature before serving.
Use freshly ground kosher salt to enhance flavor and texture.