Roasted Cauliflower and Arugula Salad
In this hearty, colorful salad, cauliflower florets, slivers of red onion and briny capers are coated with spices and roasted until the florets turn soft and sweet, and the onions and capers get browned and crisp. Everything is tossed with tangy-sweet raisins (or your favorite dried fruit), more red onion that’s been quick-pickled in lime juice, a green mound of arugula and parsley leaves. It’s a bright, satisfying salad that works as a substantial side dish or a light main course, either rounded out with crusty bread or served on top of a bed of rice, farro or other grains.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1large cauliflower (2 1/2 to 3 pounds), cut into 1-inch florets
- 6tablespoons extra-virgin olive oil, plus more for drizzling
- 1 ½teaspoons fine sea or table salt, plus more to taste
- 1teaspoon garam masala
- ¼teaspoon ground cayenne
- 1large red onion, halved lengthwise and thinly sliced into half moons
- 3tablespoons drained capers
- 2teaspoons cumin seeds
- ⅓cup golden raisins (or substitute another dried fruit, such as cranberries, diced apricots or dates)
- Boiling water, as needed
- 3tablespoons fresh lime juice
- Freshly ground black pepper, as needed
- 1quart (4 ounces) arugula
- 1cup Italian parsley leaves
Instructions
Step 1
Heat oven to 425 degrees. On a rimmed sheet pan, toss cauliflower with 2 tablespoons olive oil, 1 teaspoon salt, garam masala and cayenne. Spread out the florets and roast for 15 minutes.Step 2
Put about two-thirds of the sliced red onion, the capers, cumin seeds and a pinch of salt into a small bowl; drizzle with a little olive oil. Add mixture to the cauliflower and toss well. Roast for another 25 to 28 minutes, stirring occasionally, until the vegetables are browned and tender. Transfer to a wire rack to cool slightly. Taste a cauliflower floret and add more salt if needed.Step 3
While the cauliflower is roasting, place the raisins in a small heatproof bowl (you can use the same bowl you used for the onions) and top with enough boiling water to cover. Let soak until they are soft (up to 15 minutes if your raisins were rock hard to start with). Drain well and return to the bowl.Step 4
Add remaining onion to the raisins. Toss with 1 tablespoon lime juice and a large pinch of salt.Step 5
In a small bowl, whisk together remaining 2 tablespoons lime juice, 4 tablespoons extra-virgin olive oil, 1/2 teaspoon salt and as much black pepper as you like. Whisk until emulsified, then taste and add more salt if needed.Step 6
When ready to serve, in a large salad bowl, toss together the arugula, parsley leaves, slightly cooled cauliflower mixture, pickled raisin and red onion mixture, and half of the lime dressing. Toss well, adding more dressing to taste.