Cauliflower Salad with Dates and Pistachios
Cauliflower Salad with Dates and Pistachios
Servings
4
Ingredients
- 1 large head of cauliflower, cut into 1 inch florets
- Salt/pepper
- 1 bundle of scallions (about 4 individual sprigs)
- 8 dried dates, pit removed and diced into small pieces
- ½ cup salted pistachios, shells removed
- 3 tbsp of olive oil
- Juice of 1 medium lemon
Instructions
Heat oven to 450 degrees. Line a bake sheet with parchment paper. Add the cauliflower, olive oil, salt and pepper. Bake for 15 minutes, toss, then add the scallions that have been cut into 1 inch pieces onto a corner of the tray. Season just the scallions with a tsp. of olive oil, pinch of salt, and pepper. Bake the tray for about another 15 minutes or until both the cauliflower and scallions are charred and tender.
Add the cooked cauliflower and scallions to a large bowl. Add the chopped dates and pistachios.
In a small bowl, make a lemon vinaigrette with the juice of a lemon and 3-4 tbsp of olive oil. Season with salt and pepper and pour enough over the salad to coat. Serve warm or cold – enjoy!
