You get a double dose of brassicas in this North African–inspired salad. My husband loves mizuna, a mildly peppery salad green, so we tend to eat a ton of it when it shows up in early spring. If you cannot find it, baby arugula (another brassica) makes an ideal substitute. Don’t forget to add the dates; their honeyed sweetness creates a perfect balance of flavors with the cumin-laced cauliflower and greens. For a vegan-friendly version, substitute agave nectar for the honey.
Recipe reprinted with permission from Brassicas: Cooking the World’s Healthiest Vegetables by Laura B. Russell (Ten Speed Press, 2014). Photo credit: Sang An.
- 1 small head cauliflower, cored and cut into bite-size florets about 4 cups
- 5 tablespoons olive oil, divided
- 3/4 teaspoon kosher salt, divided
- 1 3/4 teaspoon ground cumin, divided
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- 1/4 teaspoon freshly ground black pepper
- 1 large bunch mizuna, large stems removed, or 1 (5-ounce) package baby arugula
- 4 fresh or dried dates, pitted and finely chopped about 1/2 cup
- Preheat oven to 450°. Put cauliflower on a rimmed baking sheet, drizzle with 2 tablespoons oil, sprinkle with 1/2 teaspoon salt and 1 1/2 teaspoons cumin, and toss to coat evenly; then spread in a single layer. Roast, stirring once or twice, for about 15 minutes, until golden brown and tender but not mushy. Taste a floret for doneness; larger florets may take slightly longer to cook.
- While cauliflower is roasting, make dressing: In a small bowl, whisk together lemon juice, honey, remaining 1/4 teaspoon salt and 1/4 teaspoon cumin, and pepper. Whisk in the remaining 3 tablespoons olive oil.
- In a serving bowl, combine roasted cauliflower, mizuna, and dates, drizzle with dressing, and toss to coat evenly. Taste and add additional salt and pepper if needed. Serve immediately.
PER SERVING: 235 cal, 15g fat (8g mono, 5g poly, 2g sat), 0mg chol, 2g protein, 25g carb, 5g fiber, 464mg sodium
