Mizuna Salad with Cumin-Roasted Cauliflower
  • 1 small head cauliflower, cored and cut into bite-size floretsabout 4 cups
  • 5tablespoons olive oil, divided
  • 3/4teaspoon kosher salt, divided
  • 1 3/4teaspoon ground cumin, divided
  • 1tablespoon fresh lemon juice
  • 1teaspoon honey
  • 1/4teaspoon freshly ground black pepper
  • 1 large bunch mizuna, large stems removed, or 1 (5-ounce) package baby arugula
  • 4 fresh or dried dates, pitted and finely choppedabout 1/2 cup
  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.
Recipe Notes
Nutrition Facts
Mizuna Salad with Cumin-Roasted Cauliflower
Amount Per Serving
Calories 235 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 2g 10%
Polyunsaturated Fat 5g
Monounsaturated Fat 8g
Sodium 464mg 19%
Total Carbohydrates 25g 8%
Dietary Fiber 5g 20%
Protein 2g 4%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 235 cal, 15g fat (8g mono, 5g poly, 2g sat), 0mg chol, 2g protein, 25g carb, 5g fiber, 464mg sodium