Cauliflower salad with dates and pistachios – enthusiastic kitchen

Heat the oven to 450°F and brush a large baking sheet lightly with olive oil, then sprinkle the pan with kosher salt and black pepper. Quarter the cauliflower, cut out the stalk and pluck the quarters into bite-sized pieces. Dice the core into smaller pieces. Place on the prepared baking sheet and brush with oil, salt and pepper.

Trim the greens from *half* of your scallions, thinly slice and set aside. Cut the remaining whole and white halves of the scallions into 1- to 2-inch segments. Make some space at the end of your cauliflower baking sheet and place the spring onion segments on top. Season the pan with additional salt and pepper.

Roast for 10 minutes, then remove the sheet from the oven (leave the oven on) and use tongs to remove only the charred scallion segments and place in a large bowl. Flip the cauliflower pieces for even browning and return to the oven for an additional 5 to 10 minutes, until the cauliflower is deeply browned in many spots. Don’t be afraid of the char – it will taste good, not burnt.

In the meantime, roughly chop the pistachios. Pit the dates as needed and chop roughly. Make a vinaigrette with 3 tablespoons olive oil, the juice of one lemon, and enough salt and pepper to flavor it very well. Whisk (or mix if you’re as obsessed with your electric frother as I am). We want a tart lemon dressing here, it will soften as it coats the warm ingredients, but if it’s definitely too hot for your liking, toss in 1 extra tablespoon of olive oil.

When the cauliflower is done, toss in a bowl with charred scallions, along with dates, pistachios, and reserved scallion greens. Mix with the dressing to taste (I use almost all of it) and season further if needed. Lettuce is good right away, but will keep for a few hours at room temperature. [Leftovers are great warmed in the microwave for just 10 to 20 seconds, just to take the coldest chill off it it.]