Spiced Roasted Cauliflower & Arugula Salad with Capers

Spiced Roasted Cauliflower & Herb Salad with Capers

Roasty, spiced cauliflower tossed with bright herbs, sweet-tart fruit, and a sharp lime dressing.

Yield: 4–6 servings

Ingredients

  • 1 large cauliflower (2½–3 lbs), cut into 1-inch florets

  • 6 tbsp extra-virgin olive oil, plus more for drizzling

  • 1½ tsp fine sea salt, plus more to taste

  • 1 tsp garam masala or curry powder (Vadouvan if you have it)

  • ¼ tsp cayenne

  • 1 large red onion (or shallot), thinly sliced into half moons

  • 3 tbsp capers (or nasturtium capers)

  • 2 tsp cumin seeds

  • ⅓ cup golden raisins (or dried cherries, cranberries, chopped apricots, or dates)

  • Boiling water (for soaking fruit)

  • Freshly ground black pepper

  • Large bunch arugula (measure with your heart!)

  • 1 cup fresh parsley or mixed garden herbs

  • ~3 tbsp lime juice (divided)

Instructions

  1. Roast the cauliflower
    Heat oven to 400°F. On a sheet pan, toss cauliflower with 2 tbsp olive oil, 1 tsp salt, vadouvan, and cayenne.

  2. Add aromatics to the pan
    In a small bowl, combine about two-thirds of the sliced onion, capers, cumin seeds, a pinch of salt, and a drizzle of olive oil. Add to the cauliflower and toss.
    Roast for 20 minutes, until tender and browned at the edges. Taste and adjust salt if needed. Set aside to cool slightly.

  3. Soak the fruit
    Place dried fruit in a heatproof bowl and cover with boiling water. Let sit until softened, up to 15 minutes. Drain.

  4. Make the quick pickle
    Add the remaining raw onion to the drained fruit. Toss with 1 tbsp lime juice and a pinch of salt. Set aside.

  5. Make the dressing
    In a small bowl, whisk together 2 tbsp lime juice, 4 tbsp olive oil, ½ tsp salt, and black pepper until emulsified. Taste and adjust.

  6. Assemble the salad
    In a large bowl, combine arugula, herbs, roasted cauliflower mixture, and the raisin-onion mixture. Add about half the dressing and toss.

  7. Finish and serve
    Add more dressing as needed. Taste and adjust salt, lime, or pepper. Serve slightly warm or at room temperature.

Notes

  • Nasturtium capers work especially well here if you have them! They hold up to the spice and add a sharper bite than regular capers.

  • This sits nicely for a bit, making it a good make-ahead dish.