Roasted Cauliflower and Arugula Salad
Published Feb. 14, 2024
- Total Time
- 55 minutes
- Prep Time
- 10 minutes
- Cook Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1large cauliflower (2½ to 3 pounds), cut into 1-inch florets
- 6tablespoons extra-virgin olive oil, plus more for drizzling
- 1½teaspoons 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
Preparation
- 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, ½ 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.
Private Notes
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Cooking Notes
Libby in SF
Home Run, MC! Not only was this salad delicious, it was visually beautiful. Used cranberries (cuz I had them) and threw in a fistful of fresh mint, cuz who doesn’t love mint with their arugula? Absolutely divine salad….will def make again and again.
Lindsay
Made this recipe exactly as written and it is delicious. It’s full of flavor and is really unique— something you could bring to a potluck and people would be super surprised how good it is and ask for the recipe. Home run!
Feeding 5
Emphasis on chopping the cauliflower up small! Can be done either prior to roasting of after, but it is necessary to get all the flavors together. Really good! Dont like raisins, so used dried apricots. Didnt have capers, and used a lemon vinegrette instead of lime.
CEC PNW
I find that putting cauliflower florets coated w/olive oil in a 425 deg oven ends up steaming the cauliflower more than roasting. So I've been tossing olive oil-coated cauliflower florets (w/spices, onions, capers) in a very hot wok and am much more satisfied with the results. May not be for everyone, but it works for us.
Lindsay
Made this exactly as written and it is delicious! Interesting bold flavors, but without being overwhelming. It is shockingly good.
Amy K
And I thought last week at the grocery store, now what can I make with arugula? Yum and thank you!!
AW
In my oven at least, cauliflower roasted at 425 for 43 minutes is going to become blackened mush. I would highly recommend people to check it after 25 minutes before it gets away from them.
Patricia Kale
Oh my goodness, this was absolutely delicious! Made it instead of the usual aloo gobi, which my husband adores. Followed the recipe with one substitution - cilantro for the Italian parsley, minced fine, added to the red onion, raisin and lime. He exclaimed when he took his first bite - "This is really good!" We will be making this regularly from now on. Thank you Melissa!
Susanj
We make something very like this using sweet potatoes and dried cranberries rather than cauliflower and raisins, but Melissa's recipe sounds terrific. I'm heading out to buy some cauliflower right now.
dimmerswitch
Made as the recipe was written for ingredients, including using golden raisins for the dried fruit component. Delicious outcome. I cut cauliflower in 'minus' 1" pieces. Was thrifty w/salt throughout as capers add a lot. Just right for our palates. 4 servings specified are main dish size. Could serve as many as 8 if side salad.
Jon Berger
This is great! There is nothing about this salad that I don't love. I made it exactly as in the recipe and I wouldn't change a thing. I did use chopped-up dried apricots rather than raisins, but that's not really a change because the recipe suggests trying different fruit. I might use dates next time, and there's definitely going to be a next time. Excellent choice for a potluck!
Sarah
We made this with mizuna which was locally in season rather than arugula, and it was awesome! Serve with farro to make it a little more hearty.
Johnny
I made the recipe once as written (not bad!) and then started messing with it: first, I cut the parsley (I just don't like parsley; I tried mint, but it didn't really come through the other flavors), then I subbed dried cranberries, and then (and this is the really important one) I blitzed garlic, cilantro, and jalapeño in my food processor and added it to the dressing. Cannot recommend adding a bit of heat and garlic enough to this already very good recipe—it's now part of my regular rotation.
Tracey Highfill
Big hit at home, served with hearty bread. Bit salty, though; find places to reduce it. Added roasted pistachios, and used cranberries and apricots.
Karen Kressenberg
I had this at a friend’s house and it was a revelation! I’ve now made it many times. I’ve always been sort of “meh” about cauliflower; this seasoning and cooking transforms it.
Allie
Absolutely delicious!
Es
Great flavors and easy to throw together. The two of us devoured the whole thing so be sure to make more than you think you'll need. Very versatile; while the arugula is excellent, I would also use a bitter green or mesclun mix.A regular onion works fine.
smith
Borrowing a step from another recipe I found years ago, I use a bit of leftover white wine in place of (or combined with) the hot water to reconstitute the raisins, following the directions as written otherwise. It adds another layer of depth and a great use for the dregs of anything you have dying in your fridge.
jojo
To make for a large party - 1 x recipe = 12 portions as part of feast Skip capers and raisins Use mix of spinach and rocket Add I can of lentils Dressing 1 lemon 5 tblsp oil
nicholsroadtrip
Cut cauliflower smaller than 1 inch
SNV RiverGirl
This is a GREAT dish with nicely balanced flavors. Made it with chaat masala from Curio Spice rather than garam masala. Simply fantastic and good enough to stand on its own. I topped it with a crab cake with a dollop of yogurt with lime zest and lime juice. Already looking forward to making it again. Yum!
QC
Yum!
MJ
Wow! Love it!
Roo
Used the suggestion of serving the salad over rice to make it more of a main course. Also added some butternut squash and Brussels sprouts to roast with the cauliflower to add a little more variety. Recipe was well liked and I would make it again.
Anita
I like this recipe. Made it twice. Made it w dried cranberries and ground cumin served w farro. Used a bit less salt. Typical head of cauliflower is about 2 lbs. FYI Cauliflower was tender but not crispy. Any suggestions?
S
We liked this a lot. Next time I think I’ll use dates instead of raisins (I like them better) and add some toasted hazelnuts for crunch. But “serves four”? Four lumberjacks who haven’t eaten since yesterday, maybe! This makes a lot - no problem here, because I love leftovers, but be advised.
Hank
Super duper, made with lemon juice and sunflower seeds. A one dish dinner.
Rachel
How are raisins 'pickled' if they were soaked in plain water? Are some instructions missing?
Kathy
The lime juice
KimR
Fantastic accompaniment for fish with the brightness of the lime dressing. I cut back on the salt and added a few cut-up fingerling potatoes with the cauliflower. Outstanding salad!
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