Roasted Cauliflower Salad With Feta and Lemon
Inspired by Mediterranean and Moroccan dishes, this tangy, earthy roasted cauliflower salad is a satisfying vegetarian meal. Spiced cauliflower, salty feta, peppery arugula, buttery avocado and a honey-lemon vinaigrette fill it with contrasting textures, temperatures and flavors.
Prep time 10 minutes
Cooking time: 25 minutes
Serves 4-6
Ingredients
1 large head cauliflower (about 2 pounds), cut into 1½-inch wedges
½ cup olive oil
1 teaspoon Aleppo or ½ teaspoon red-pepper flakes
1½ teaspoons ground coriander
¾ teaspoon ground turmeric
Kosher salt and black pepper
1 small shallot, minced (about ⅓ cup)
¼ cup golden raisins
1 large lemon, thinly sliced
1 tablespoon red wine vinegar
1 teaspoon honey
1 (8-ounce) block feta
6 ounces baby arugula (about 8 packed cups)
1 large ripe avocado, halved, pitted and diced
1 cup torn fresh flat-leaf parsley leaves
Directions
Heat oven to 425 degrees and set a large rimmed baking sheet on the middle rack.
In a large bowl, toss the cauliflower with 3 tablespoons olive oil, the Aleppo, coriander, turmeric, 1 teaspoon salt and 1 teaspoon pepper. Transfer to the hot baking sheet, spread in an even layer and roast until browned in spots and crisp-tender, tossing once halfway through, 20 to 25 minutes. (See step #4 below)
Meanwhile, prepare the vinaigrette: In a small bowl, stir together the shallot, raisins, lemon, vinegar and honey with 3 tablespoons olive oil, ½ teaspoon salt and ¼ teaspoon pepper. Set aside.
Prepare the feta: Cut the feta into 1” cubes. Toss in olive oil. Add to the cauliflower tray in the oven when you toss, about halfway through the cooking.
Toss the arugula with half the vinaigrette until lightly coated and divide among plates or shallow bowls. Top with the cauliflower, feta, and avocado. Drizzle with the remaining vinaigrette
Make it your own
Use orange slices in place of the lemon.
Add cooked quinoa to the salad.
Use halloumi or panela instead of the feta.