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Ingredients
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Roasted cauliflower
Date vinegar dressing
Crunch & garnish
Method
Roasted cauliflower
- 1
Prep
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat for easier cleanup.
- 2
Cut cauliflower
Remove outer leaves and core from the cauliflower head. Cut into evenly sized florets (about 1 to 1.5-inch pieces) so they roast uniformly.
- 3
Season
In a large bowl, toss the cauliflower florets with 2 tbs olive oil, 1 tsp kosher salt, 1 tsp black pepper, and the smoked paprika if using. Make sure each floret is lightly coated.
- 4
Roast
Arrange florets in a single layer on the prepared baking sheet, cut sides down where possible. Roast for 25–30 minutes, turning once halfway through, until edges are golden-brown and florets are tender when pierced with a knife.
Date vinegar dressing
- 5
Toast garlic (optional)
If you prefer a milder garlic flavor, very gently smash the garlic clove with the flat of a knife and briefly sauté it in 1 tsp olive oil over low heat until fragrant (30–45 seconds). Remove and let cool. Alternatively, mince raw for a brighter taste.
- 6
Whisk dressing: In a small bowl or jar, combine 3 tbs date vinegar, 2 tbs extra-virgin olive oil, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, the minced or cooled garlic, 1 tsp kosher salt, and 1/2 tsp black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning or sweetness as needed.
Crunch & garnish
- 7
Toast almonds
If almonds are not toasted, heat a small dry skillet over medium heat and toast the almonds, stirring frequently, until golden and fragrant, about 3–5 minutes. Let cool slightly, then roughly chop.
- 8
Combine and finish: Transfer roasted cauliflower to a serving platter or bowl. Drizzle the date vinegar dressing evenly over the hot florets (start with about half, toss gently, then add more to taste). Sprinkle chopped toasted almonds and chopped parsley over the cauliflower. If using, grate the lemon zest over the top and squeeze the lemon juice for brightness. Toss lightly to combine and serve warm or at room temperature.
- 9
Serve: Taste and adjust with additional salt, pepper, or a final splash of date vinegar if desired. Serve immediately.