Recipe: Roasted Cauliflower and Date Salad

| Alison Clinch | | Leave a Comment
This salad has to be one of my most favourite things to eat at the moment. It’s so flavoursome and substantial, it can be a meal on it’s own, or serve it with some simple grilled meat.


  • 1 head of cauliflower, cut in to florets
  • Olive oil for roasting
  • 3 – 4 handfuls of rocket leaves
  • 1 cup of dates, chopped in to quarters
  • 4 shallots, finely sliced
  • 2 tbsp parsley, chopped
  • 2 tbsp coriander, chopped
  • 1/3 cup almonds, toasted and chopped
  • 2 tbsp pepitas, toasted
  • 1/3 cup olive oil
  • 2 tbsp pomegranate molasses
  • 2 tbsp honey
  • 1/2 tsp ground cumin
  • 1 lemon, juiced
  • 1 garlic clove, minced
  • Salt and pepper


  • Heat oven to 220 degrees.
  • Place the cauliflower florets in roasting tray and toss with olive oil, salt and pepper.
  • Roast for 15 – 20 minutes or until the cauliflower has just started to turn golden brown. Set aside to cool.
  • Combine the dressing ingredients in a small bowl, whisk and season well.
  • Layer the rocket leaves on a salad dish or platter, then combine the cauliflower, dates, shallots, parsley and coriander and place on top of the rocket.
  • Pour dressing over then garnish with toasted almonds and pepitas.
About Alison Clinch
Alison Clinch has 20 years marketing experience gained in small and medium size business. She is especially passionate about supporting local communities, communications, and brand management. In her role with The Free Range Butcher Alison is responsible for the company’s branding, promotion, advertising and website. Her experience in the kitchen and passion for good food also brings refreshing new ideas for our recipe suggestions. Initially working alongside her husband Ben at the farmers markets, Alison is more ‘behind the scenes’ now, and keeping busy with two young apprentices’ / kids, Tom and Georgia.

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