Roasted Cauliflower Salad With Feta And Dates

Method

1. 1

   Place a rack in lowest position in oven; preheat to 450°. Cut 1 large head of cauliflower (about 2½ lb.), leaves removed, stem trimmed, through core into 1⁄2"-thick slabs (this will allow the cauliflower to sit flat against the baking sheet and brown more quickly and evenly; it’s okay if some fall apart). Arrange in a single layer on a large rimmed baking sheet; drizzle with 1⁄4 cup extra-virgin olive oil (or more if needed to evenly coat) and season generously with kosher salt. Roast cauliflower until starting to brown underneath, 18–22 minutes.

2. 2

   Meanwhile, whisk 1 garlic clove, finely grated, 3 Tbsp. red wine vinegar, 2 tsp. honey, 2 Tbsp. extra-virgin olive oil, and a big pinch of kosher salt in a large bowl to combine, then set dressing aside.

3. 3

   Scatter 1 medium red onion, cut into 1"-thick wedges through root end, layers separated, over cauliflower; drizzle onion with oil and season with salt (do not toss). Roast until onion is slightly softened, 14–16 minutes. Using a spatula, turn over any large pieces of cauliflower. Arrange 6 oz. feta, thinly cut into slabs, over and scatter 2 Tbsp. drained capers and 2 Tbsp. shelled raw pistachios on top. Roast until feta softens slightly and pistachios are golden brown, 9–12 minutes. Let cauliflower mixture cool 5 minutes.

4. 4

   Add 2 big handfuls of arugula (about half of a 5-oz. package) and 1 cup torn pitted Medjool dates (about 4 oz.) to bowl with reserved dressing and toss to coat. Scatter salad over cauliflower mixture and, using a spatula, toss gently to combine; season with freshly ground pepper.

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