Recipes

cauliflower salad with dates and pistachios

a clean-out-the-fridge salad

I spend a possibly unhealthy amount of time … oh you thought I was going to say scrolling TikTok and watching other people clean their apartments? I mean, yes, that too. But I was going to say debating whether one *needs* a recipe for something I like to make, such as a salad. Doesn’t everyone just grab random things that need to be used up and assemble them with a dressing? Yet my other favorite thing on social media is when something appears in my feed that I didn’t know I was craving and I spontaneously must stop what I’m doing and kick all of my existing cooking plans to the curb to make it. What if this is the one that provides this for you?


Thus, here is the salad I craved last week before hopping on a plane to Minneapolis. After lettuce has been so expensive, it felt timely to focus on one without leaves… until I saw the price of cauliflower. But the beauty of this kind of salad is that you needn’t feel overly tethered to these specific ingredients. This is merely a template for what I consider an excellent warm vegetable salad: a sturdy vegetable roasted until nearly scorched at the edges but still a little bite inside, so it doesn’t collapse into mush. Something salty and crunchy; here I’m using chopped salted pistachios but you could use another nut or sunflower seeds. Next it needs something complex like pickled or roasted onions; here I’m using segments of scallions because I have scallions more often in my fridge than I have almost anything else. A warm salad can handle an extra-zippy dressing, as the heat mutes it, so I’m using a whole lemon in mine, but to harmonize, I’ve also added bits of chopped dried dates (but other dried fruit would work too). Together this is perfect for me, and I hope it takes very few tweaks to be perfect for you too.

your favorite new recipes in 2022


 

 

the recipes you cooked the most in 2022 from the archives


 

 

book tour, book tour!

Smitten Kitchen Keepers, my third cookbook, has been out for exactly eight weeks today and nothing makes me happier than seeing how many of you are already cooking from it. The book tour continues this week with the 92nd Street Y (in NYC this evening!), then Austin, Houston, California, Portland, Oregon, Seattle, Vancouver, oh and I just added a March date in Columbus, Ohio! All book tour stops and ticketing details are on this page, and I keep it updated as we add new dates. I hope we get to finally hang out.

Previously

6 months ago: Roasted Tomatoes with White Beans
1 year ago: My Favorite Lentil Salad
2 years ago: Lemon and Lime Mintade
3 years ago: Roasted Squash and Tofu with Ginger
4 years ago: Plush Coconut Cake
5 years ago: Sheet Pan Meatballs with Crispy Turmeric Chickpeas
6 years ago: Chocolate Dutch Baby
7 years ago: Blood Orange, Almond, and Ricotta Cake and Cabbage and Sausage Casserole
8 years ago: Key Lime Pie and Make Your Own Vanilla Extract
9 years ago: Pear and Hazelnut Muffins and Warm Lentil and Potato Salad
10 years ago: Lentil Soup with Sausage, Chard, and Garlic
11 years ago: Buttermilk Roast Chicken
12 years ago: Baked Potato Soup
13 years ago: Black Bean Soup + Toasted Cumin Seed Crema and Cranberry Syrup and an Intensely Almond Cake
14 years ago: Clementine Cake and Mushroom Bourguignon
15 years ago: Chicken Caesar Salad and Fried Chicken
16 years ago: Grapefruit Yogurt Cake

cauliflower salad with dates and pistachios-12

Cauliflower Salad with Dates and Pistachios

  • Servings: 2 to 4
  • Source: Smitten Kitchen
  • Print

  • 1 large head of cauliflower (2 pounds or 905 grams)
  • Olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 bundle (6 ounces or 170 grams) of scallions
  • About 8 dried dates
  • 1/2 cup shelled salted pistachios
  • Juice of 1 medium lemon

Heat oven to 450°F and coat a large baking sheet well with olive oil, then sprinkle the pan with kosher salt and black pepper. Quarter your cauliflower, cut out the core, then tear the quarters into bite-sized chunks. Dice the core into smaller pieces. Place on prepared baking sheet and toss to coat in the oil, salt, and pepper.

Lop the greens off *half* your scallions and slice them thinly, setting them aside. Cut remaining whole and white half of scallions 1-to-2-inch segments. Clear a little space at the end of your cauliflower baking sheet and add the scallion segments to it. Season the pan with additional salt and pepper.

Roast for 10 minutes then remove tray from oven (leave oven on) and use tongs to remove just the charred scallion segments, placing them in a large bowl. Turn cauliflower pieces over for even browning and return it to the oven for another 5 to 10 minutes, until cauliflower is deeply browned in many spots. Don’t fear the char — it will taste good, not burnt.

Meanwhile, roughly chop the pistachios. Pit your dates, if needed, and roughly chop. Make a vinaigrette with 3 tablespoons olive oil, the juice of one lemon, plus enough salt and pepper to season it very well. Whisk (or blend, if you are as obsessed with your electric frother as I am). We want a sharp lemon dressing here, it will get milder as it coats the warm ingrednets, but if it’s definitely too sharp for your taste, blend 1 additional tablespoon olive oil.

When cauliflower is done, add to bowl with charred scallions, along with dates, pistachios, and reserved scallion greens. Toss with dressing to taste (I use almost all of it), seasoning further if needed. Salad is good right away but it also keeps well at room temperature for a few hours. [Leftovers are great warmed in the microwave for just 10 to 20 seconds, just to take the coldest chill off it it.]

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135 comments on cauliflower salad with dates and pistachios

  1. Lisa

    I literally came here to look for cauliflower recipes, since my husband bought a head yesterday and I have no plans for it. Serendipity!

  2. Jean

    This looks amazing. Just a note that frozen cauliflower roasts up beautifully and many times in the winter is less expensive than buying fresh. My freezer is stocked with bags at all times.

    1. Lynn

      Agreed on the frozen cauliflower. It’s especially great if you pop the sheet pan in the oven as the oven heats up; dump on the still-frozen cauliflower which has been lightly tossed with olive oil, s+p, and roast away. Looking forward to trying this!

    1. Cara

      I would think anything chewy and sweet would work, so I’d say dried cranberries or raisins. I could even see mandarin oranges being delicious in this.

    2. Cara

      I would think anything chewy and sweet would work, so I’d say dried cranberries or raisins, or even something mandarin oranges would work!

      1. Mindy

        Delicious! Made as written and wouldn’t change a thing. My husband is not a cauliflower fan but loved this. I made half a recipe (only two of us) and after using as a side for tonight’s dinner there is plenty left for another two servings. The charred scallions are a nice surprise and as another reviewer noted, the tart dressing “tames” the sweet dates. Or maybe it’s the other way around!!! Anyway, it’s an unusual collection of ingredients, but the collection works beautifully together!

  3. Caz

    this looks delicious and I’m going to add it into our rotation as soon as I can get over the price of cauliflower here on my tiny, remote island. ($9 for a fist-sized head!!!!)

    I’ve been recently obsessed with this app https://www.bonappetit.com/recipe/rosemary-sizzled-salami-dates-and-pecans-recipe and i think this would combine perfectly with the cauliflower to make it more of a dish than a snack, and to stretch so I’m not using a whole log of salami every time I make it. (although salami may be cheaper than cauliflower so not sure which is the winner here)

  4. Alice

    I made this this evening with broccoli instead of cauliflower (because the shop had no cauliflower!). This was SO good- one of the most delicious warm salads I’ve had in a long time! After I’d tossed it all together, I added pan crisped chickpeas and halloumi, just for extra protein, and both were delicious additions. Can’t wait to make this with cauliflower next!

    1. Brittany

      Hey, if you see, this, I’m wondering if you crisped the chickpeas and halloumi together in the pan? Have never tried something like this but would like too, as I find I need lots of protein these days.

      1. Alice

        Hello- I actually did! I drained a can of chickpeas, then got them going in a large pan, then added halloumi in roughly 1cm cubes once the chickpeas were well on their way to being crisp- they were ready around the same time. It may have been better to do them separately, but it worked well enough for me! I’ve also had great success with roasting both chickpeas and halloumi, so you might want to try that too, given that the oven is already on.

  5. Stephanie

    Amazing! I love the sweet, salty, lemony balance of this delightful salad. I added some diced steamed green beans and shredded fresh spinach to have some greenery. I think the dressing was perfect as written because of the sweetness of the dates.

  6. V

    I saw this today and had just about everything on hand so had to make it tonight. I used walnuts and dried cherries instead of pistachios and dates. I used a Meyer lemon from our backyard but I actually wished for a more tart lemon to see more of that contrast. Will definitely make again!

  7. AlisonA

    I bought an enormous cauliflower last week because the price was right and I figured I’d find something to do with it, and here you are with the perfect solution!

  8. Selma Savage

    OMG Deb I love your style, no nonsense accessibility. I have successfully made many of your receipts ( latkes best ever!) . Tonight I made your cauliflower salad with lemon, dates, pistachios…etc. Our cauliflower in Vancouver Canada finally came down to $3.99 this week after being $7.00 & up. So I bought one & quickly did the salad!!

    Thanks..

  9. Robin Van Vliet

    My CSA box here in SF Bay Area has purple cauliflower, spring green onions, Meyer lemon and the most amazing fresh dates this week. Perfect! (If you live in San Francisco or Marin, where Deb is coming to the Book Passage soon, I can’t recommend Star Route Farm’s weekly veggie box enough. Usually the complaint is it’s too much vegetables to finish in a week-for $30).

  10. flitcraft

    This recipe looks perfect for dynamiting me out of my rut of roasted cauliflower with tahini-lemon dressing. (Not that it isn’t good, but enough already, there are still weeks of winter left!) I think I will substitute dried apricots for dates and will use the candied almonds from the apple-cheddar salad recipe in place of pistachios, both to save my fingernails and avoid another trip to the grocery store.

    But next time I’m at the Middle Eastern market, I’m getting dates and pistachios, promise!

  11. Barbara

    Looks yummy. Will try. FYI: Trader Joes sells shelled pistachios — I have started buying them that way as they are among my favorite snacks. Not sure if they are easily available shelled elsewhere.

  12. Stells

    Mhmmm, that sounds delicious! Any suggestions on what to substitute the scallions with (onion allergy)? I’ve been thinking about something “complex”, but nothing comes to mind.

    1. Liz

      Mushrooms are divine with cauliflower. Totally different flavor of course, but that is why this is a template. Carrots would also be good.

  13. Grey

    I made this last night (because I happened to have a cauliflower, some pistachios, and a bunch of dates. It was fate!) and it was delicious! I didn’t have scallions so I substituted leeks: chopped them into 1/2″ segments and roasted them the whole time with the cauliflower. Yum!

  14. Bev Graham

    This recipe sounds yummy, but we have an onion allergy to all in the onion family, including powders, salts, etc. Any suggestions for substitutes??

  15. Shlomit davies

    Hi Deb! Looks delicious. Could I make it the night before with the dressing and just serve it the next night room temperature? It would still taste good right??

  16. cR

    Absolutely delicious. I followed your recipe to the tee, Deb. I needed no extra evo in the dressing – the assertive lemon flavor was perfect for the salad. I have a wee bit of the dressing leftover. A perfect dish to bring to the table. People will keep nibbling until the bowl is empty. One thing: my cauliflower took longer to roast/char. No problem. I just kept checking on it, shaking the baking sheet, and waiting for the browning to happen. Eventually, it did!

  17. Jasmine Nightbloom

    Delicious! Made this exactly to recipe for the first time for a guest, always a risk! But it went over smashingly. Highly recommend!

    My cauliflower took a long time and was a little more steamed than roasted/charred. Not quite sure why that happened? Should I have left it in longer? It still tasted wonderful but I would love to solve that for the next time.

    1. Sheila

      Jasmine, that used to happen to me until I read a tip about spreading out the cauliflower onto enough baking sheets that the pieces don’t really touch each other very much. That way they don’t steam and instead pick up a really nice crisp char.

  18. Lynn

    This is an outstanding salad!! Very customizable as it IS a fridge cleanout salad. I used 2-1lb bags of frozen cauliflower spread over 2 large sheet trays, so as not to steam it. I heated the sheets in the oven as the oven preheated. This allowed the still frozen (tossed with olive oil) to roast as soon as it hit the sheet. It took longer to get brown than the fresh cauliflower but was more cost friendly, and I had it on hand. I used toasted hazelnuts as it’s what I had and also added some torn parsley for a bit of freshness. The bracing vinaigrette was perfect as written and indeed mellowed out bc of the addition of the dates. If you are a fan of Ottolenghi type of flavors, you’ll love this one!

  19. Laurie Kearns

    Deb, I never formally said thank you for Smitten Kitchen, and now I should. I think I am responsible for several recipes earing status to “new and archived recipes most cooked”. The Apple Cheddar Crisp Salad, Roasted Tomatoes with White Beans, and Simple Chicken Tortilla Soup have been long time favorites in our home — to cook and eat. Last year the Winter Squash and Spinach Pasta Bake and Strawberry Summer Cake were added to my menu rotation. Not part of your list, Double Chocolate Banana Bread is now a monthly favorite. Smitten Kitchen has been a large part of my approach to cooking for at least 14 years — FOURTEEN YEARS? How can it be?? That is a huge chunk of my life – Smitten Kitchen was there through the highs and lows of those years, thank you for your humor, smarts, and great recipes.
    P.S. The Cauliflower salad is a real contended for next year’s list.

    1. Betsy Harris

      Laurie, you’ve done me an excellent service by including exact recipe names from other favorites Smitten Kitchen has given us. I was able to look up each one, and have them marked to come back to for future meals. Now I have a priority to consider for what to make next, carrying not just Deb’s endorsement but a long-time follower and fan’s as well. -No need for me to look for other recipes yet in these categories. Thank you!

  20. Annie

    I only wish I had doubled the recipe- next time I will! And I will use a little less olive oil in the dressing because between the oil from roasting the cauliflower and that in the dressing it was a bit too much. Delicious!!! (And I’m usually a cauliflower hater.)

  21. Jocelyn

    This was wonderful! I didn’t have dates (just got them today from the Arabic grocery) but I did have apples… raw didn’t seem right, so I roasted them in chunks with olive oil for about half an hour at 430. I imagine dates are even better, but the roasted apples were terrific. Absolutely loved this salad; very hearty for lunch!

  22. Another Deb

    I made this right away and we loved it. We had everything (including Meyer lemon on our tree), but scallions, so I roasted shallots. Chopping the very moist and delicious dates drove me crazy. I chopped and all the pieces stick together and won’t come apart. Any hints for chopping dates? I finally chopped a single piece at a time and dropped each one in chopped pistachios to coat before adding another piece. Slow process. There must be a better way.

  23. Karen

    This was freaking delicious…I made other things to accompany this salad, but they paled in comparison. Even my husband, who is not a fan of cauliflower, arm-wrestled me for the last spoonful. I won. This recipe is an absolute winner.

  24. mie

    Hi Debb,
    The funny thing about cauliflower is that, before I came to US, I’ve only had cooked, stir fried cauliflower. It is my Dad’s famous dish. It is cooked just like broccoli beef in a Chinese restaurants, but more sweet and crisp. In addition, the type of cauliflower you showed in the recipe, can not be found in the market nowadays. Instead, we had some thing called “organic” cauliflower, which is not in a ball-shape, packed densely. It is very loose, almost like a broccolini. I found it very interesting how produce are named so differently and cooked differently.
    Any way, happy lunar new year to you!

  25. Genevieve

    We loved this! Made it tonight for dinner – had to sub dried cherries because I didn’t have any dates. All the different textures are great and make it feel very hearty and the dressing did not overpower. Unfortunately there aren’t enough leftovers for lunch tomorrow so I’ll double it next time. I like that the recipe is so easy that, honestly, you only need to make it once and you’ve memorized it.

  26. Barbara

    Oh my goodness! It seems like every recipe I try from Smitten Kitchen is delicious. This was an unlikely choice, but yes, that cauliflower was alittle lonesome in my crisper. The salad was sooooo good. Had with frozen premade lobster cakes. Excellent

  27. Avra

    Trying to substitute frozen cauliflower, and online sources are telling me a 2 lb cauliflower has 1 lb florets, but you are using the core and I’m not sure what that means and how much weight it adds on. Here is a link which includes a photo of what is chopped off and discarded to arrive at the 1 lb florets– there doesn’t seem to be much core left; do you use the core that is shown as discarded here? Or do you think using 1 lb florets makes sense?

    https://www.bitchinfrommelanieskitchen.com/2019/01/how-much-is-how-many-florets-in-a-head-cauliflower.html

  28. Liz

    Used this template to make lunch today which I just inhaled – it was so, so good. The only things I matched were the cauliflower and a lemon vinaigrette – although mine also had some mustard and honey and dried shallots to round it out. I subbed mushrooms for the scallions, added some rotisserie chicken breast, and used some candied walnuts and craisins for the dates and pistachios, A nice whole grain would make it even more hearty as well.

  29. Michele Tully

    Ok I’m so confused by this salad. It shouldn’t taste as good as it does but the sum is definitely greater than the parts. I can’t stop eating it. As I was prepping it I kept thinking “ok, what do I need to make with this” – the answer is absolutely nothing. Trust me, make it for lunch today.

  30. Veronica

    I made this tonight with half frozen cauliflower and half frozen broccoli, topping it with minced shallots before roasting. It came out perfect!

  31. I must look out for your cookbook in our Australian bookshops, I love all your recipes so would love to have access to your cookbooks. This recipe is perfect, and exactly suited to my taste for a warm salad. I can relate to everything you have said in your first paragraph.It’s happening to me right now, ha, ha.

  32. Margie

    I made this and since it was too tarty, next time I’d just use the juice of 1/2 a lemon instead of a whole. I also added goat cheese which enhanced it nicely. Delicious warm salad for a winter day!

  33. Lauren T Ahern

    I used this recipe as inspiration but used romesco, cranberries, and cashews since that what I had. It was excellent. I love the idea for roasting the scallions they really made the dish.

  34. Redpaintedtoes

    O.M.G.
    I had planned to make this for my book group, but one-by-one they cancelled due to illness. So, I made it anyway. And then I ate it. Almost all of it. It is that good.
    I’m not a big recipe follower, but I followed the recipe to a “t” (with the possible exception that when I was juicing the lemon, pieces of the pulp fell into the bowl and I left them in there). I wouldn’t change a thing. Except to make more. Way more.

  35. Lauri Cielo

    I made this tonight, followed the recipe exactly and served it over a bed of arugula and farro to make it a meal. Delicious!

  36. Vivian

    I made this for dinner last night, and it was scrumptious! I loved it and it will be a staple in my recipe box from now on. Thank you for such a great and different recipe. I was surprised at how sweet the scallion got when they were roasted.

  37. Christie

    This was delish! I added preserved lemon for even more salty lemon sharpness. And served on a bed of arugula. Thanks for always having reliable and stellar recipes!

  38. Mel

    Wow, I could have eaten the entire bowl in one setting but I practiced a little self restraint so I could have it for lunch this week. This is a recipe where the result is a magical and harmonious blend that is so much more than the sum of its ingredients. To me this is the perfect recipe.

  39. Nancy B

    Made this and am another one who could eat the whole thing. I used sliced almonds since the pistachios I had have disappeared, and even tho they were roasted just short of burnt they worked great. As soon as I replace the pistachios I intend to make it again. Perfect in every way!

  40. JNH

    Loved this! So simple and easy to adapt with what I had on hand. Next time I make this, I think I’m going to make up a little more dressing and add some quinoa or farro to add a little more bulk.

  41. Colette

    I have made this salad twice in the last week. Once w/ almonds and then I bought pistachios and both are fantastic. I adore roasted cauliflower and this just elevates it. So delicious.

  42. Katie

    This was good! I thought it needed a little more of a briney taste, so added capers. And to make it a full meal for weekday lunches, I mixed in cooked farro, arugula, and jarred tuna. We all (two adults + one five-year old) loved it!

  43. Jessie

    SO GOOD. I saw this and had to make it, but decided to use what I had (broccoli + dried cranberries, combo of pistachios and toasted sunflower seeds, combo of scallions and sliced white onion). It was delicious.

  44. This delicious cauliflower salad with dates and pistachios is a great way to enjoy the freshness of cauliflower in a salad. The sweetness of the dates and the crunch of the pistachios add a unique flavor to this dish! Loved your recipe!!

    -Jack from SkilletGuy.com

  45. Betsy Harris

    I’ll make this one again! I made it my first time for a potluck last week where foods would be sitting at room temperature until all arrived and folks got their initial greetings out of the way. Delicious! But after a couple of hours, the appeal of the visuals with this salad had all merged into dirty, dark colors. It was the color of the interior of the dates. While the flavors were still good, I’d recommend keeping a small baggie on hand of small green onion rounds to freshen the look after the dates have colored the entire salad.

    ……Note: my husband doesn’t like cauliflower nor dates, but his initial tasting met with approval. -Not a big fan, but he will eat it. He said he was picking up an unpleasant aftertaste. Hummm. I had no such reaction.

    1. Betsy Harris

      Even though I already had two pounds of dates on hand, the next time cauliflower is on sale, I’ll probably make this with raisins, dried cranberries, and maybe Grannie Smith apples (lightly microwaved) since my dates are so moist and the dark color of chopped dates permeated all pretty quickly. If I find I’ve got dried apricots, that should be a good alternative also.
      I might also hold out a 1/2 cup or so and add a bit of diced, candied ginger (yum), hoping it isn’t too chewy to include.

  46. Teresa

    This recipe is an absolute winner! I made it last week with cauliflower and sweet potatoes. This week I made it with broccoli, carrots, sunflower seeds, and golden raisins. Delicious. Deb, thank you for Smitten Kitchen. Your recipes are so approachable and quick to make without sacrificing on flavor.

  47. Christi

    This was delicious and easy and a pantry meal!
    I used figs instead of dates because they were on hand.
    Leftovers were great too.

  48. Intood

    Your recipes are very user-friendly, and they can be prepared in a short amount of time without losing flavor. bitlife will be your perfect choice when relaxing with this dish.

  49. Kelly

    I don’t understand how you keep your pans clean. If you coat a pan with olive oil (lightly, but still) and then cook at that temp, doesn’t your pan become black with oil? What am I missing?

  50. Angela

    I’ve made this twice now.. the first time I forgot to get scallions so I roasted some sliced shallots. Both ways were really good. I also added a handful of baby arugula to the leftovers and it made a great lunch to bring to work. I did end up roasting the cauliflower a little longer than indicated because I wanted the charred bits, and they didn’t get dark enough until they’d been in for about 30 minutes total.

  51. Rebecca Zack

    Yum! Made almost as written, two changes: I charred two bunches of scallions and used prunes instead of dates. I would use a bigger head of cauliflower next time. And maybe even add more scallions. I wish I had more leftovers for lunches but this is a great recipe.

  52. Axe

    OMG! Made this with colored chopped cauliflower and it’s so good + SO EASY! Low effort + high impact. Definitely on the bi-weekly veggie rotation!

  53. Lisa

    This was so good! I made a couple of substitutions, based on what I had on hand. I didn’t have any lemons or pistachios, so I used grapefruit juice and almonds instead.

  54. Sina

    Yes, you were right Deb: I didn’t know I was craving this and I spontaneously had to stop what I was doing and kicked all of my existing cooking plans to the curb to make it.
    It is so good! Citrusy, salty, sweet and with a good char – delicious.

  55. TennD

    This is so tasty and easy. I did not have dates but did have some mission figs I subbed in and they were great. Added the zest to the dressing to make it super lemony, will make again!

  56. flitcraft

    Finally made this as per the recipe. Well, almost, anyway. Our garden cut-and-come-again scallions are too thin in body to roast, so I just cut a handful, sliced them thinly, and wilted them by adding to the hot cauliflower. Used the 8 dates, which were pretty large ones, so I should have known better and cut it down to 6. And my lemon was less juicy than some, so it only generated three tablespoons of juice–four or even five would have been better, I think. Still, it is a keeper, so to speak. Complex sweet, tart, crunchy, savory –it will be on rotation at our house for sure. My husband gave me the stink-eye on seeing the salad on the table, but after the first mouthful, he asked when we were going to have it again.

  57. Monica

    YUM! As another reviewer helpfully suggested, made with broccoli because it’s what we had. Omitted dates and was still amazing. All parts of this recipe were perfect char / crispness. Used half a lemon for dressing and the other half in a hot toddy… Thanks, Deb, for another keeper!

  58. Michele

    Really delicious! I had a smallish cauliflower and ate the whole thing. I cooked all parts of the scallions as I prefer them cooked.

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  60. MK

    Absolutely delicious and so easy to make! It was a perfect WFH kind of lunch. I loved that I could use up the extra green onions I had on hand. Going in my recipe favorites deck.

    I only made one adjustment. I used 4 dates instead of 8, and it was plenty sweet. The only other thing I’d change next time is making sure to use the largest cauliflower head I can find. I found there was a lot of toppings in relation to cauliflower. (Personal preference!)

  61. Ketra

    This is a great dish! I used an air fryer rather than the oven. Mods: I used 4 Tbsp of olive oil for a mellower flavor, and I zested the lemon for the dressing before squeezing. I’m about to make it again for the second time this week!

  62. Courtney

    OK honestly, about halfway through the prep for this, I thought “this is a lot of work for a freaking salad–it had better be worth it.” Spoiler: it was! I halved the recipe and had it for dinner with some rose. Yum.