Description

A vibrant and flavorful roasted cauliflower salad featuring dried cherries, toasted nuts and seeds, fresh parsley, and a zesty lemon vinaigrette. This dish combines the earthiness of roasted cauliflower with the sweetness of cherries, the crunch of almonds and seeds, and a touch of heat from serrano pepper, creating a perfect side or light main.

Ingredients

Roasted Cauliflower

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 & 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 the oven to 425°F with a rack in the center position. Arrange the cauliflower florets on a rimmed sheet pan in a single layer. Toss them with 1 tablespoon of olive oil and season with 1 teaspoon of kosher salt.
Roast Cauliflower: Roast the cauliflower in the preheated oven until golden and tender, about 25 minutes. Once done, remove from the oven and set aside to cool slightly.
Prepare Vinaigrette: While the cauliflower roasts, combine red wine vinegar, thinly sliced shallot, and the remaining 1 teaspoon kosher salt in a large bowl. Stir well to blend the flavors.
Zest Lemon and Toast Seeds & Almonds: Use a peeler to remove the yellow zest from the lemon, avoiding any white pith. Heat 1 tablespoon 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 golden brown and fragrant, about 7 minutes.
Cool and Chop Toppings: Transfer the toasted mixture to a paper towel-lined plate to cool. After cooling, roughly chop the almonds and seeds to help incorporate them better into the salad.
Toss Salad: To the bowl with shallot and vinegar, add the remaining ¼ cup olive oil, chopped parsley, dried cherries, thinly sliced serrano pepper, and roasted cauliflower. Add the toasted almond and seed mixture last.
Combine and Serve: Gently but thoroughly toss all ingredients until well combined. Adjust seasoning as desired, and serve the salad warm or at room temperature.

Notes

The salad can be served warm, at room temperature, or chilled according to preference.
For a nut-free version, omit the almonds and add extra seeds or toasted chickpeas.
Adjust serrano pepper amount to control the heat level.
The salad stores well in the refrigerator for up to 2 days; add fresh parsley before serving to maintain brightness.
Use fresh lemon zest for best flavor; dried zest won’t provide the same aromatic punch.