So begins the transitional days that string together summer and fall. On one hand, I’m enjoying heirloom tomato toast and cold hunks of watermelon most afternoons. And on the other hand, I’m celebrating my first pumpkin spice latte of the season. These next few weeks are a hodgepodge of two seasons converging, and honestly, I don’t hate it. There’s something fun about these in-between seasons of transitions that feel exciting and anticipatory of what’s to come. For me, that means adding all the last corn and tomato recipes that I can, while also writing up my fall cooking bucket list. And in the meantime, finding recipes that bridge the gap between the seasons, just like this roasted cauliflower salad.
Call it a warm salad, a side dish, or a grilled cauliflower salad—whatever you want to name it, she’s delicious. Think: smoky, bright, and savory, while being ultra satisfying on its own or served alongside your main dish of choice.
Ingredients for this Roasted Cauliflower Salad
The ingredient list for this cauliflower salad is pretty simple, but a few special ingredients take it over the top.
Cauliflower. The base of this salad. Chop up into small florets.
Cumin, coriander, and paprika. For a savory and smoky flavor, these spices add tons of flavor. Use fresh ground spices if you can.
Dates. Chopped up super small and tossed with the cauliflower in the last 15 minutes of baking, the dates add a bit of sweetness and caramelized flavor. It’s incredible.
Kale. This is optional, but I like adding the chopped kale for extra greens.
Pickled onions. For some tangy and bright flavor, I love the contrast of the onions against the smoky cauliflower.
Green onions and cilantro. Fresh herbs take any recipe to the next level. I like both of these herbs in here, but you could also add dill or parsley if you have it!
Tahini. For the dressing, nothing is better than creamy tahini.
Honey. To balance out the flavors, a bit of honey in the dressing does wonders.
Lemon juice. A little acidity brightens everything up.
How to Assemble Your Roasted Cauliflower Salad
The best part of this recipe is that it’s made almost entirely on a sheet tray. A few simple steps come together to make every flavor sing.
To start, add the cauliflower florets with a healthy drizzle of olive oil, the spices, and salt. Bake on high until the cauliflower begins to turn golden. In the last 15 minutes of baking, I like to add the very finely chopped dates to the sheet pan and toss them together with the cauliflower. This helps to caramelize the dates and bring the best flavor to the salad without getting huge chunks of it in the salad. Then, once the cauliflower is done baking and is all golden, I add the chopped kale to the sheet pan and toss it together. The kale will wilt and soften just a bit from the residual heat without having to do any stovetop cooking.
When you’re ready to assemble, you can either wait until the cauliflower has cooled or serve it warm with the dressing. Either way, it’s the perfect warm side dish or chilled salad.
Tips for Serving
I love this salad served on its own (yes, I did in fact eat half of this straight off the sheet pan when I first made it), but it’s also delicious jazzed up a bit. I like to take any leftover cauliflower and use it on a grain bowl the next day with romaine or even crisped up in a pan and then served as tacos for lunch with avocado and extra herbs. The cauliflower makes it hearty and satisfying, and all of the flavors come together for the perfect bite.
Looking for more summer-to-fall salad recipes? I’m currently loving these options:
An easy vegetable salad with all the satisfying flavors of fall.
1 head cauliflower, cut into florets
2 teaspoons ground cumin
1 teaspoon ground coriander
2 teaspoons smoked paprika
6 dates, finely chopped
1 bunch kale, chopped
1/2cup pickled onions, chopped
fresh herbs: cilantro, green onions, etc.
for the dressing: 1/2 cup tahini, juice of 1/2 large lemon, 2 tsp honey, salt and pepper to taste
Prepare the cauliflower. Preheat oven to 450 F. Add the cauliflower to a lined sheet tray and drizzle with a few tablespoons of olive oil. Add the spices and salt and pepper until everything is coated. Bake in the oven for about 30 minutes.
Remove the tray from the oven and add the chopped dates, toss and flip the cauliflower, then add back to the oven and bake for another 10-15 minutes until the cauliflower is golden.
Remove the tray from the oven and add the kale, toss and set aside until ready to serve.
To serve, prepare the dressing. Add pickled onions and fresh herbs to the cauliflower, and toss with dressing. Enjoy!
