Mizuna Salad With Cumin-roasted Cauliflower

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 small heads cauliflower, cored and cut into bite-size florets or 4 cups cauliflower florets
• 5 tablespoons olive oil, divided
• 3/4 teaspoon kosher salt, divided
• 1 3/4 teaspoons ground cumin, divided
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey
• 1/4 teaspoon fresh ground black pepper
• 1 bunch mizuna, large stems removed or 1 (5 ounce) package baby arugula
• 4 fresh dates or 4 dried dates, pitted and finely chopped or 1/2 cup chopped dates

Recipe

• 1 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.
• 2 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.
• 3 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.