- 1 massive head of cauliflower (2 kilos or 905 grams)
- Olive oil
- Kosher salt
- Freshly floor 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
Lop the greens off *half* your scallions and slice them thinly, setting them apart. Lower remaining entire and white half of scallions 1-to-2-inch segments. Clear just a little house on the finish of your cauliflower baking sheet and add the scallion segments to it. Season the pan with extra salt and pepper.
Roast for 10 minutes then take away tray from oven (depart oven on) and use tongs to take away simply the charred scallion segments, inserting them in a big bowl. Flip cauliflower items over for even browning and return it to the oven for an additional 5 to 10 minutes, till cauliflower is deeply browned in lots of spots. Don’t concern the char — it should style good, not burnt.
In the meantime, roughly chop the pistachios. Pit your dates, if wanted, and roughly chop. Make a French dressing with 3 tablespoons olive oil, the juice of 1 lemon, plus sufficient salt and pepper to season it very nicely. Whisk (or mix, if you’re as obsessed together with your electrical frother as I’m). We would like a pointy lemon dressing right here, it should get milder because it coats the nice and cozy ingrednets, but when it’s positively too sharp in your style, mix 1 extra tablespoon olive oil.
When cauliflower is finished, add to bowl with charred scallions, together with dates, pistachios, and reserved scallion greens. Toss with dressing to style (I take advantage of virtually all of it), seasoning additional if wanted. Salad is sweet instantly but it surely additionally retains nicely at room temperature for just 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.]