Roasted Cauliflower, Dates, Red Onion and Parsley Salad

 I could eat this every day!  It's easy, yummy,  and the vinaigrette would work on anything.

The recipe came from Every Last Bite

Roasted Cauliflower

• 1 medium cauliflower, cut into florets
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/2 tsp paprika
• 1 tsp dried oregano

Vinaigrette

• 2 tbsp extra virgin olive oil
• 1 tsp lemon juice
• 1/2 tsp lemon zest
• 1 tsp apple cider vinegar
• 1 tbsp tahini
• 1/4 tsp salt
• 1/4 tsp pepper

Salad

• 1/3 cup dates, cut into small pieces
• 1/4 cup thinly sliced red onion
• 1/2 cup chopped parsley
• 1/4 cup pine nuts toasted

• Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius)
• In a bowl toss the cauliflower florets in olive oil and then sprinkle with paprika, oregano and salt. Toss the florets with your hands to make sure they are evenly coated. Lay the cauliflower out on a baking sheet and bake in the oven for 20 minutes until the cauliflower is tender and golden in colour. 
• While the cauliflower is cooking, in a bowl whisk together the olive oil, lemon juice, zest, apple cider vinegar, tahini, salt and pepper. Set aside. 
• Once the cauliflower is cooked, remove from the oven and place it in a bowl along with the dates, red onion, pine nuts and parsley. Pour the vinaigrette overtop and toss until all coated. Serve warm or at room temperature.