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Recipe: Roasted Cauliflower and Date Salad

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.

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