Mizuna Salad With Cumin-Roasted Cauliflower - cooking recipe

Ingredients

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 (5 ounce) package baby arugula
4 4 dried dates, pitted and finely chopped or 1/2 cup chopped dates

Preparation

Preheat oven to 450\u00b0. 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.
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.
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.