Vibrant Roasted Cauliflower Salad

0.5 large head cauliflower, cut into bite-sized florets
0.5 medium red onion, sliced into 1/4-inch wedges
11 ml olive oil
0.5 tsp ground cumin
0.25 tsp ground cardamom
0.5 tsp sea salt
1 tsp lemon zest (1 small lemon yields ~2 tsp zest)
1 tsp lemon juice (1 small lemon yields ~2 Tbsp juice)
0.5-1 tsp maple syrup

FOR GARNISH
4 g chopped fresh parsley
35 g roasted pistachios, chopped (we used salted)
7.5 ml pomegranate molasses (we used Just Date brand)

Instructions
Preheat the oven to 425 degrees F (218 C). On a large baking sheet, toss the cauliflower florets and onion wedges with the olive oil, cumin, cardamom, and salt. Spread into an even layer. Roast for 20-25 minutes, until the cauliflower is starting to get crispy on the edges.

Remove from the oven and transfer to a serving platter. Add the lemon zest, lemon juice, and maple syrup (starting with the lesser amount) and toss to coat. Taste and adjust, as needed, adding more maple syrup for sweetness or salt to taste.

Garnish with fresh parsley, chopped pistachios, and a drizzle of pomegranate molasses. Best when fresh. Leftover salad will keep stored in a sealed container in the refrigerator for 2-3 days. Not freezer friendly.

from: minimalistbaker.com