Target: 6 × 4 inches · landscape

Roasted Cauliflower Salad with Dates and Lemon-Tahini

55 min · 4 servings

Ingredients

□ 1 large cauliflower (about 2 lb), cut into 1 1/2-inch florets

□ 3 tbsp extra-virgin olive oil

□ 1 tsp ground cumin

□ 1/2 tsp ground coriander

□ 1 1/4 tsp kosher salt, divided

□ 1/4 tsp freshly ground black pepper

□ 1/3 cup tahini

□ 1 large lemon, finely zested and juiced (about 3 tbsp juice)

□ 1 small garlic clove, finely grated

□ 5 tbsp cold water, plus more as needed

□ 5 oz baby arugula

□ 8 Medjool dates (about 6 oz), pitted and thinly sliced

□ 1/2 cup chopped fresh flat-leaf parsley

□ 2 tbsp toasted sesame seeds

Directions

1. Heat oven to 425 F. Toss cauliflower with oil, cumin, coriander, 1 tsp salt, and pepper; roast in one layer 25–30 minutes, turn once, until browned and tender.

2. Whisk tahini, lemon zest and juice, garlic, remaining 1/4 tsp salt, and cold water to a pourable dressing. Slice dates, chop parsley, and set arugula in a bowl.

3. Cool cauliflower 5 minutes. Toss arugula gently with about half the dressing, just until lightly glossy.

4. Top greens with cauliflower, dates, parsley, and sesame; drizzle remaining dressing and taste for lemon and salt before serving warm.

Cook’s note: Leave space between florets on the pan so they roast instead of steam.