Name: Roasted Cauliflower Salad With Feta And Dates
Total time: 1 hour
Yield: 4 Servings
Ingredients: 1 large head of cauliflower (about 2½ lb.), leaves removed, stem trimmed; ¼ cup (or more) plus 2 Tbsp. extra-virgin olive oil; plus more for drizzling; 1 garlic clove, finely grated; 3 Tbsp. red wine vinegar; 2 tsp. honey; Kosher salt; 1 medium red onion, cut into 1"-thick wedges through root end, layers separated; 6 oz. feta, thinly cut into slabs; 2 Tbsp. drained capers; 2 Tbsp. shelled raw pistachios; 2 big handfuls of arugula (about half of a 5-oz. package); 1 cup torn pitted Medjool dates (about 4 oz.); Freshly ground pepper

Roasted cauliflower salad with feta and dates on a baking sheet

Photograph by Elliott Jerome Brown Jr., food styling by Thu Buser, prop styling by Sean Dooley

There are hundreds of weeknights in a year. That’s a lot of dinner! Test kitchen editor Kendra Vaculin is here to help. In her series Speedy Does It, she shares whoa-worthy meals you can get on the table like *snaps fingers* that.

Who says you can’t make a salad on a sheet pan? This robust vegetarian main (that also could work as a side dish served with chicken or pork) is made entirely on one baking sheet, minimizing cleanup and maximizing ease. Caramelized roasted cauliflower slabs make up the base of the sheet pan, while red onion, capers, pistachios, and feta are added on in stages to tenderize, crisp, toast, and melt, respectively. You’ll finish the salad with arugula, dates, and a simple vinaigrette, tossing to incorporate all the layers of flavor and texture.

Cook's Note: Don’t forget to roast your cauliflower on the lowest rack in your oven; this ensures you get good, even color in just 35 minutes.

Recipe information

Total Time
1 hour
Yield
4 Servings

Ingredients

1 large head of cauliflower (about 2½ lb.), leaves removed, stem trimmed

¼ cup (or more) plus 2 Tbsp. extra-virgin olive oil; plus more for drizzling

1 garlic clove, finely grated

3 Tbsp. red wine vinegar

2 tsp. honey

Kosher salt

1 medium red onion, cut into 1"-thick wedges through root end, layers separated

6 oz. feta, thinly cut into slabs

2 Tbsp. drained capers

2 Tbsp. shelled raw pistachios

2 big handfuls of arugula (about half of a 5-oz. package)

1 cup torn pitted Medjool dates (about 4 oz.)

Freshly ground pepper

Preparation

Step 1
Place a rack in lowest position in oven; preheat to 450°. Cut 1 large head of cauliflower (about 2½ lb.), leaves removed, stem trimmed, through core into 1⁄2"-thick slabs (this will allow the cauliflower to sit flat against the baking sheet and brown more quickly and evenly; it’s okay if some fall apart). Arrange in a single layer on a large rimmed baking sheet; drizzle with 1⁄4 cup extra-virgin olive oil (or more if needed to evenly coat) and season generously with kosher salt. Roast cauliflower until starting to brown underneath, 18–22 minutes.
Step 2
Meanwhile, whisk 1 garlic clove, finely grated, 3 Tbsp. red wine vinegar, 2 tsp. honey, 2 Tbsp. extra-virgin olive oil, and a big pinch of kosher salt in a large bowl to combine, then set dressing aside.
Step 3
Scatter 1 medium red onion, cut into 1"-thick wedges through root end, layers separated, over cauliflower; drizzle onion with oil and season with salt (do not toss). Roast until onion is slightly softened, 14–16 minutes. Using a spatula, turn over any large pieces of cauliflower. Arrange 6 oz. feta, thinly cut into slabs, over and scatter 2 Tbsp. drained capers and 2 Tbsp. shelled raw pistachios on top. Roast until feta softens slightly and pistachios are golden brown, 9–12 minutes. Let cauliflower mixture cool 5 minutes.
Step 4
Add 2 big handfuls of arugula (about half of a 5-oz. package) and 1 cup torn pitted Medjool dates (about 4 oz.) to bowl with reserved dressing and toss to coat. Scatter salad over cauliflower mixture and, using a spatula, toss gently to combine; season with freshly ground pepper.