Roasted Cauliflower Salad with Dates and Lemon-Tahini

Spiced cauliflower roasts until caramelized, then joins peppery greens, chewy dates, fresh parsley, and a bright lemon-tahini dressing for a warm, composed salad.

55 min

4 servings

Golden roasted cauliflower, sliced dates, parsley, and sesame top baby arugula with lemon-tahini dressing.

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

Equipment

Rimmed sheet pan · Large mixing bowl · Whisk · Wide serving bowl · Microplane or fine grater

Keep the roast dry

Use a roomy pan or divide the florets between two pans; crowding traps steam and softens their browned edges.

Dress in two passes

Coat the arugula lightly first, then drizzle the remaining dressing on top so the warm cauliflower and dates stay distinct.

Season and roast

01. Heat the oven to 425 F while cutting the cauliflower into even-sized florets.

02. Toss florets with olive oil, cumin, coriander, 1 tsp salt, and pepper until evenly coated.

03. Arrange cut-side down with open space around each floret; roast 25–30 minutes, turning after 15, until tender with browned edges.

Whisk and prep

04. Whisk tahini with lemon zest and juice, grated garlic, and the remaining 1/4 tsp salt; add cold water gradually until it falls from the whisk in a thick ribbon.

05. Slice the dates and chop parsley while the cauliflower roasts, then arrange the arugula in a wide bowl so assembly is quick.

Assemble and serve

06. Let cauliflower stand off the hot pan for about 5 minutes, until warm but no longer steaming heavily; this keeps the arugula from wilting.

07. Toss the greens with about half the dressing, using just enough to lightly gloss the leaves.

08. Top with warm cauliflower and dates, then scatter parsley and sesame across the bowl.

09. Drizzle remaining dressing over the salad and taste for lemon and salt before serving.