Mizuna Salad With Cumin-Roasted Cauliflower

• 1 small heads cauliflower, cored and cut into bite-size florets or 4 cups cauliflower florets
• 5 tablespoons olive oil, divided
• 3/4 teaspoon kosher salt, divided
• 1 3/4 teaspoons ground cumin, divided
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey
• 1/4 teaspoon fresh ground black pepper
• 1 bunch mizuna, large stems removed or (5 ounce) package baby arugula
• 4 4 dried dates, pitted and finely chopped or 1/2 cup chopped dates

1. Preheat oven to 450u0b0. Put cauliflower on a rimmed baking sheet, drizzle with 2 tablespoons oil, sprinkle with 1/2 teaspoon salt and 1 1/2 teaspoons cumin, and toss to coat evenly; then spread in a single layer. Roast, stirring once or twice, for about 15 minutes, until golden brown and tender but not mushy. Taste a floret for doneness; larger florets may take slightly longer to cook.
2. While cauliflower is roasting, make dressing: In a small bowl, whisk together lemon juice, honey, remaining 1/4 teaspoon salt and 1/4 teaspoon cumin, and pepper. Whisk in the remaining 3 tablespoons olive oil.
3. In a serving bowl, combine roasted cauliflower, mizuna, and dates, drizzle with dressing, and toss to coat evenly. Taste and add additional salt and pepper if needed. Serve immediately.

cauliflower, olive oil, kosher salt, ground cumin, lemon juice, honey, fresh ground black pepper, mizuna, dates

Taken from www.food.com/recipe/mizuna-salad-with-cumin-roasted-cauliflower-515718 (may not work)