Warm Cauliflower Salad with Dates and Nuts
Ingredients
- 1 cauliflower, chopped into medium chunks
- 1 bundle (6–7) spring onions
- 1 lemon, juiced
- 1/2 cup nuts, chopped (e.g., cashews, pistacchios)
- 8 dried dates, halved then sliced into small chunks
- olive oil
- bread, to serve
Directions
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Preheat the oven to 230C.
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In a large mixing bowl, toss the chopped cauliflower with oil, salt and pepper to taste. Place on about 3/4 of a baking tray.
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Mince the greens off half the spring onions and reserve.
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Cut the remaining white and full spring onions into 2cm chunks, then place them on the last 1/4 of the baking tray. Lightly coat them in olive oil.
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Bake for 10 minutes, until the spring onions have charred a little. Remove them, then shuffle the cauliflower across the tray.
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Bake the cauliflower alone for another 10ish minutes, until the chunks have browned at the edges.
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In a large bowl, combine the cooked and raw ingredients together. Add a drizzle of olive oil and mix well. Season to taste.
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Serve with toasted bread.
Notes
The source recipe uses pistachios. I found that you can’t taste them too much, and since they tend to be expensive, you might wanna try with cashews or some other nuts.