Roasted Cauliflower, Dates, Red Onion & Parsley Salad
Caramelized roasted cauliflower tossed with sweet chopped dates, soft roasted red onion, and a generous handful of fresh parsley, finished with lemon, olive oil, and warm spices.
This salad is plant-forward, fiber-rich, naturally sweet, and deeply Mediterranean — perfect as a side or light main.
Prep: 10 minutes
Roast: 25–30 minutes
Total: 35–40 minutes
Ingredients
Roasted Vegetables
1 medium head cauliflower, cut into florets
1 large red onion, sliced into wedges
3 tbsp extra virgin olive oil
½ tsp ground cumin
½ tsp ground coriander
Salt & black pepper
Salad Add-ins
6–8 Medjool dates, pitted & chopped
½ cup fresh parsley, finely chopped
Lemon Dressing
Zest of ½ lemon
Juice of ½ lemon
1 tbsp extra virgin olive oil
Optional
Toasted almonds or pine nuts
Crumbled feta
Instructions
Roast the Veggies
Preheat oven to 220°C
Toss cauliflower and red onion with olive oil, cumin, coriander, salt & pepper
Roast 25–30 minutes, turning once, until golden and caramelized
Assemble Salad
Transfer hot roasted veggies to a large bowl
Add chopped dates immediately (they soften slightly from the heat)
Add parsley
Dress & Finish
Add lemon zest, lemon juice, and olive oil
Toss gently
Taste and adjust salt or lemon if needed
Chef Tips
Dates balance cauliflower’s nutty bitterness
Parsley keeps everything fresh and light
Warm spices = classic Eastern Mediterranean flavor
Best served warm or room temperature
Frequently Asked Questions
Make ahead?
Roast veggies ahead; add dates, parsley & lemon just before serving
Vegan?
Naturally vegan
Turn into a full meal?
Add chickpeas, lentils, or grilled halloumi
Nutritional Information
Calories: 260
Protein: 6 g
Carbs: 28 g
Fat: 15 g
Fiber: 7 g