Pin It A vibrant comforting salad featuring tender roasted cauliflower tossed with a bright nutty lemon pine nut dressing is perfect as a side or light main.
I first made this salad for a family gathering and it quickly disappeared guests kept asking for the recipe. The lemon-pine nut dressing lifts the roasted flavors making this dish stand out.
Ingredients
- Cauliflower: 1 large head cut into florets
- Red onion: 1 small thinly sliced
- Fresh flat-leaf parsley: 1 handful chopped
- Extra virgin olive oil: 3 tbsp divided use
- Pine nuts: 2 tbsp lightly toasted plus extra for garnish
- Lemon: Zest and juice of 1 lemon
- Dijon mustard: 1 tsp
- Garlic: 1 small clove finely minced
- Honey or maple syrup: 1 tsp
- Salt & freshly ground black pepper: To taste
- Golden raisins or currants (optional): 2 tbsp
Instructions
- Prepare Oven & Sheet:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Roast Vegetables:
- Toss cauliflower florets and red onion slices with 1 tbsp olive oil salt and pepper. Spread evenly on baking sheet.
- Bake to Perfection:
- Roast for 25 turning once until cauliflower is golden and crisp tender and onions caramelized.
- Mix Dressing:
- In 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 Salad:
- Transfer roasted vegetables while still warm to large mixing bowl. Add parsley drizzle with lemon pine nut dressing and toss gently to coat.
- Garnish & Serve:
- Sprinkle with golden raisins if using and extra toasted pine nuts. Serve immediately while warm.
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This salad is now a staple at our family dinners especially during cooler months everyone loves its warmth and brightness.
Serving Suggestions
Serve with grilled chicken seafood or as part of a larger Mediterranean spread for added variety.
Allergen Info
Pine nuts and mustard are potential allergens be sure to verify ingredients particularly for store-bought Dijon mustard or honey.
Nutrition
Each serving provides about 210 calories 14 g fat 18 g carbohydrates and 5 g protein making it satisfying but light.
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Make this once and you will want it on repeat for gatherings or simple weeknight dinners.
Recipe Questions & Answers
- → How do I achieve perfectly roasted cauliflower?
Preheat the oven to a high temperature (around 425°F), toss cauliflower florets with olive oil, salt, and pepper, and roast until golden and crisp-tender, about 25–30 minutes, turning once for even cooking.
- → Can I substitute pine nuts in the dressing?
Yes, toasted walnuts or almonds offer similar texture and nuttiness, keeping the dressing flavorful and complementary.
- → What makes the lemon pine-nut dressing vibrant?
Lemon zest and juice combined with Dijon mustard, honey, garlic, and toasted pine nuts create a bright, tangy, and nutty dressing that enlivens the warm vegetables.
- → Is there an option to make this dish vegan?
Replace honey with maple syrup in the dressing to keep it plant-based without sacrificing sweetness.
- → How should I serve this dish for best flavor?
Serve warm immediately after tossing with dressing and parsley. Adding golden raisins and extra toasted pine nuts enhances texture and sweetness.