Roasted Cauliflower Salad Recipe with Dates and Mint

Roasted Cauliflower Salad Recipe with Dates and Mint

This roasted cauliflower salad recipe with dates and mint cooks cauliflower to nutty sweet perfection, adds sweet caramel-y dates, fresh mint, crunchy pine nuts, and salty feta for a refreshing make-ahead salad for your next weeknight dinner or backyard cookout.

Roasting Cauliflower

Roasting is my favorite way to prepare cauliflower, as it really transforms its flavor, bringing out a nutty sweetness that I find irresistible. I roast my cauliflower at a relatively high temperature, 425°F, and the edges get brown and a little crispy. Yum!

Serving Suggestions

Roasted cauliflower salad recipe with dates and mint goes great with a main dish such as Turkish-style beef kofte kebabs or this radish and white bean salad recipe.

Cauliflower Salad Recipe with Dates and Mint

Roasted Cauliflower Salad Recipe with Dates and Mint

A hearty and refreshing salad, this salad will win over any cauliflower hater. Adapted from this recipe from Every Last Bite
5 from 1 vote
Print Pin Rate
Course: Salads, Side Dish
Cuisine: Mediterranean
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Author: Aliye Aydin


For the Cauliflower

  • 1 medium cauliflower
  • 1 Tablespoon extra virgin olive oil
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon paprika
  • 1 teaspoon dried oregano


  • 1 lemon
  • 1 teaspoon apple cider vinegar
  • 1 Tablespoon tahini
  • 2 Tablespoons extra virgin olive oil
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon black pepper

A Few More Ingredients

  • 6 large dates
  • 1 small shallot or red onion
  • 1/2 bunch Italian parsley
  • 1/2 bunch mint
  • 1/4 cup pine nuts*
  • 3 oz. feta cheese (optional)


  • Preheat the oven to 425°F. Cut cauliflower into evenly sized florets. In a small bowl, mix olive oil with salt and spices. Rub cauliflower florets with spice mixture. Place on baking sheet and roast for 20 minutes until soft and browned at the edges.
  • For the vinaigrette, zest the lemon and juice. Combine lemon zest with 2 teaspoons lemon juice, apple cider vinegar, tahini, olive oil, salt and pepper, and whisk. Set aside. 
  • Pit dates and cut into small pieces. Thinly slice about 5 or 6 shallot rings. Mince 1/3 cup each parsley and mint. Toast pine nuts by placing them in a dry skillet over high heat and stirring until golden brown. Crumble feta cheese, if using.
  • Once the cauliflower is cooked, remove to a large bowl. While still warm, add vinaigrette and other ingredients. Toss to combine. Garnish top with feta cheese. Serve warm or at room temperature. 


*If you don't have pine nuts, chopped almonds or walnuts work here too.
Tried this recipe?Share @agoodcarrot or tag #agoodcarrot!

1 thought on “Roasted Cauliflower Salad Recipe with Dates and Mint”

  • This dish is delicious! I like cauliflower, but the combination of spices and the sweetness of the dates made it irresistible. My husband eats his vegetables because he knows he should, not because he really likes them, BUT during the course of this meal he said at least three times how delicious the cauliflower was. Try it!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.