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Roasted cauliflower salad with dates

Frank Camorra
Frank Camorra

Dates add a distinctive sweetness to all kinds of dishes. The caramel flavour of dates creates a perfect balance between sweet and savoury in this roast cauliflower salad. The pomegranate molasses dressing works well on most vegetable salads, so make a double amount and store it in the fridge for a couple of weeks.

Change up your salad routine with dates.
Change up your salad routine with dates. Photo: Marcel Aucar


1.5 cauliflower heads cut into florets

75ml extra virgin olive oil

salt and pepper


75ml extra virgin olive oil

2 tbsp pomegranate molasses

2 tbsp honey

1/2 tsp ground cumin

1 lemon, juiced

1 garlic clove, finely chopped

salt and pepper


150g Medjool dates, pitted and cut into quarters

2 celery stalks, thinly sliced

4 green onions, thinly sliced

small handful baby rocket leaves

2 tbsp dill, chopped

2 tbsp parsley, chopped

2 tbsp coriander, chopped

2 tbsp pomegranate seeds

80g almonds, roasted and chopped

20g pepitas, toasted


Heat the oven to 220C.

Toss the cauliflower with the oil in a bowl and season well. Put on a baking tray and roast for 15-20 minutes until the cauliflower has browned but still has bite to it. Set aside to cool.

Combine the dressing ingredients in a bowl, season and whisk well.

Put the salad ingredients in a large bowl with the cauliflower and any baking juices. Add dressing, toss and check the seasoning. Garnish with toasted almonds and pepitas.

TIP: If you roast the cauliflower before you need it, don't store it in the fridge as it affects the flavour.

Main ingredient:
Cauliflower, Nuts
Middle Eastern
Starter/Entree, Side Dish, Lunchbox
Picnic, Family meals, Midweek dinner

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