Roasted Cauliflower Salad With Feta And Dates

There are hundreds of weeknights in a year. That’s a lot of dinner! Test kitchen editor Kendra Vaculin is here to help. In her series Speedy Does It, she shares whoa-worthy meals you can get on the table like *snaps fingers* that.

Who says you can’t make a salad on a sheet pan? This robust vegetarian main (that also could work as a side dish served with chicken or pork) is made entirely on one baking sheet, minimizing cleanup and maximizing ease. Caramelized roasted cauliflower slabs make up the base of the sheet pan, while red onion, capers, pistachios, and feta are added on in stages to tenderize, crisp, toast, and melt, respectively. You’ll finish the salad with arugula, dates, and a simple vinaigrette, tossing to incorporate all the layers of flavor and texture.

Cook's Note: Don’t forget to roast your cauliflower on the lowest rack in your oven; this ensures you get good, even color in just 35 minutes.