Roasted Cauliflower Salad with Pecan-Date Crumble

1. Preheat the oven to 400°F.

2. Add the pecans to a baking sheet and bake for 4-5 minutes. Set aside.

3. Adjust the oven temperature to 425°F. Add the cauliflower florets to a sheet pan and spread them out.

4. Add 5 tablespoons of olive oil, 2 teaspoons of cumin, 1.5 teaspoons of dried oregano, 0.5 teaspoon of salt, and 0.25 teaspoon of pepper to the cauliflower and toss to combine.

5. Place a piece of aluminum foil on the sheet pan, add the garlic head, drizzle with olive oil, sprinkle with salt and pepper, and close the foil. Place it to the side of the cauliflower.

6. Bake for 40 minutes, tossing halfway through. If the garlic isn’t quite done, remove the cauliflower and bake the garlic for another 5 minutes until soft.

7. While the cauliflower is roasting, make the crumble: Chop the pecans, then add the dates and chop, followed by the feta cheese and arugula. Add 0.25 teaspoon of salt, pepper to taste, and lemon zest, chopping until combined.

8. Squeeze the roasted garlic over the cauliflower, then add the pecan-date crumble on top.