MIZUNA SALAD WITH CUMIN-ROASTED CAULIFLOWER
From Brassicas: Cooking the World's Healthiest Vegetables by Laura B. Russell via deliciousliving.com. "You get a double dose of brassicas in this North African-inspired salad. If you cannot find it, baby arugula (another brassica) makes an ideal substitute. Don't forget to add the dates; their honeyed sweetness creates a perfect balance of flavors with the cumin-laced cauliflower and greens. For a vegan-friendly version, substitute agave nectar (or similar) for the honey. " I used white, purple and orange cauliflower in this salad and deglet noor dates.
Provided by COOKGIRl
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450°. Put cauliflower on a rimmed baking sheet, drizzle with 2 tablespoons oil, sprinkle with 1/2 teaspoon salt and 1 1/2 teaspoons cumin, and toss to coat evenly; then spread in a single layer. Roast, stirring once or twice, for about 15 minutes, until golden brown and tender but not mushy. Taste a floret for doneness; larger florets may take slightly longer to cook.
- While cauliflower is roasting, make dressing: In a small bowl, whisk together lemon juice, honey, remaining 1/4 teaspoon salt and 1/4 teaspoon cumin, and pepper. Whisk in the remaining 3 tablespoons olive oil.
- In a serving bowl, combine roasted cauliflower, mizuna, and dates, drizzle with dressing, and toss to coat evenly. Taste and add additional salt and pepper if needed. Serve immediately.
Nutrition Facts : Calories 195.6, Fat 17.3, SaturatedFat 2.4, Sodium 458.1, Carbohydrate 10.8, Fiber 2, Sugar 7.3, Protein 1.6
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