You get a double dose of brassicas in this North African–inspired salad. My husband loves mizuna, a mildly peppery salad green, so we tend to eat a ton of it when it shows up in early spring. If you cannot find it, baby arugula (another brassica) makes an ideal substitute. Don’t forget to add the dates; their honeyed sweetness creates a perfect balance of flavors with the cumin-laced cauliflower and greens. For a vegan-friendly version, substitute agave nectar for the honey.
Recipe reprinted with permission from Brassicas: Cooking the World’s Healthiest Vegetables by Laura B. Russell (Ten Speed Press, 2014). Photo credit: Sang An.