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. 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.
Together this is perfect for me, and I hope it takes very few tweaks to be perfect for you too. 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.
Cut remaining whole and white half of scallions 1-toinch 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.
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. When cauliflower is done, add to bowl with charred scallions, along with dates, pistachios, and reserved scallion greens.
