Save to Pinterest A vibrant comforting salad featuring tender roasted cauliflower tossed with a bright nutty lemon pine-nut dressing perfect as a side or light main.
I first made this salad to share at a family lunch and it quickly became everyone's favorite for its warmth and brightness even on a chilly day.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Ingredients
- Cauliflower: 1 large head cut into florets
- Red onion: 1 small thinly sliced
- Parsley: 1 handful fresh flat-leaf chopped
- Extra virgin olive oil: 3 tbsp divided
- Pine nuts: 2 tbsp for dressing lightly toasted plus extra for garnish
- Lemon: 1 zested and juiced
- Dijon mustard: 1 tsp
- Garlic: 1 small clove finely minced
- Honey or maple syrup: 1 tsp
- Salt and freshly ground black pepper: to taste
- Golden raisins or currants: 2 tbsp optional for garnish
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Prep oven & sheet:
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Roast veggies:
- Toss cauliflower florets and red onion slices with 1 tablespoon olive oil salt and pepper. Spread on prepared sheet.
- Bake:
- Roast for 25<30 minutes turning once until cauliflower is golden and tender and onions caramelized.
- Make dressing:
- In a small bowl whisk together remaining olive oil lemon zest and juice Dijon mustard minced garlic honey (or maple syrup) and a pinch of salt and pepper. Stir in toasted pine nuts.
- Combine:
- Transfer warm vegetables to a bowl add parsley and drizzle with dressing. Toss gently to coat.
- Finish & serve:
- Sprinkle with golden raisins (if using) and extra toasted pine nuts. Serve warm.
Save to Pinterest Last summer my sister asked for this salad recipe after she tasted it at our family picnic and now she prepares it for her Mediterranean night every month.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Serving Suggestions
Serve over a bed of arugula or baby spinach for a heartier meal or alongside grilled chicken or fish for extra protein.
Pairing Ideas
This salad is excellent paired with a crisp Sauvignon Blanc or sparkling water with lemon for refreshment.
Make Ahead Tips
You can roast the vegetables and prepare the dressing in advance then reheat and toss together just before serving for convenience.
Save to Pinterest 
Enjoy this salad warm for the best flavor and texture. It's perfect for entertaining or a satisfying vegetarian main.
Recipe FAQs
- → How do I achieve perfectly roasted cauliflower?
Cut cauliflower into evenly sized florets and toss with olive oil, salt, and pepper. Roast at 425°F (220°C) for 25-30 minutes until golden and crisp-tender, turning once midway.
- → Can I substitute pine nuts in the dressing?
Yes, toasted walnuts or almonds can provide a similar nutty flavor and texture if pine nuts are unavailable or allergenic.
- → Is the dressing served warm or cold?
The lemon pine-nut dressing is whisked and added while the roasted vegetables are still warm to enhance flavor absorption and maintain freshness.
- → What can I add for more richness?
Crumbled feta or shaved Parmesan can be sprinkled on top for added creamy richness and depth.
- → Can I prepare this dish vegan?
Yes, substituting honey with maple syrup keeps the dressing sweet while maintaining vegan-friendly ingredients.
