Roasted Cauliflower Salad

I don’t know who needs to hear this, but salads are not just an assortment of raw vegetables! One of the most common misconceptions with salads is that you have to eat a little pile of leaves. This roasted cauliflower salad says otherwise. Roasting vegetables — cauliflower, shallots, and a lemon here — make the whole thing immediately feel more substantial while adding a lot of textural variety (something I’ve mentioned before). Plus, that roasty flavor goes a long way towards convincing the salad-averse.

This salad is great served fresh, but I also love how it tastes the next day, as the kale and cucumbers only get better with time. And the extra-special touch? A crunchy seed crackle of salty-sweet toasted sesame and sunflower seeds over the top that cooks in the microwave, but makes this salad feel way more special.

• This easy salad delivers big flavor and texture in the same amount of time it takes to roast a head of cauliflower.
• Roasting a whole lemon mellows and concentrates its flavor, making it perfect for a tangy vinaigrette.
• The crunchy seed crackle topping feels fancy, but it’s made in the microwave in minutes.

• Cauliflower. Break cauliflower down into larger (2-inch pieces) so they retain their texture and don’t get too soft.
• Shallots. Roast half with the cauliflower so they get jammy and caramelized, then keep the rest raw for flavor and crunch.
• Lemon. Roast lemons with the cauliflower for a deeper, more mellow flavor. Adding the rind to the vinaigrette also adds more depth of flavor.
• Kale. Use a base of lacinato (or Tuscan) kale to make this salad hearty and crunchy.
• Cucumber. Fresh and crunchy Persian cucumbers don’t need to be peeled or de-seeded.
• Seeds. A combination of sunflower and sesame seeds add crunch and nutty flavor.
• Mint. Fresh mint adds a pop of freshness on top.

1. Roast the cauliflower. Toss large pieces of cauliflower and shallot with curry powder or another seasoning, spread in an even layer, and roast until browned on bottom and tender.
2. Prep the greens. While the cauliflower roasts, chop some kale, cucumbers, and more shallots.
3. Make the seed crackle. Combine sesame and sunflower seeds, honey, and water in a small bowl and microwave until toasted and bubbling, then spread the mixture on a sheet of parchment paper (it will harden into a sheet you can break up into pieces).
4. Make the vinaigrette. Scoop out the flesh of the roasted lemon into a bowl, then finely chop the skin. Add honey, Dijon mustard, olive oil, and a little vinegar.
5. Assemble the salad. Toss all of the raw vegetables in the vinaigrette, top with the roasted cauliflower, then crumble the seed crackle over and finish with some fresh mint.

• Use your favorite spices instead of curry powder. I like tangy za’atar, Greek seasoning, and bahārāt (an all-purpose seasoning used in Middle Eastern cuisine).
• Add grilled chicken, grilled halloumi, feta cheese, sautéed shrimp, or another protein to make this extra filling.
• Use hot honey in the seed crackle and vinaigrette for a little sweet heat.
• Swap parsley for other fresh herbs like cilantro, basil, or a combination.
• Add chunks of avocado, radishes, and other vegetables you have on hand.
• Try roasted sweet potato, squash, carrots, or broccoli instead of cauliflower.

Salad Person is my column dedicated to making better, more delicious salads at home that you’re actually excited to eat. Each month, I’ll provide tips and techniques so you can enjoy them as much as I do — which is a lot! Follow along and find the recipes here.