Mizuna Salad with Cumin-Roasted Cauliflower

Ingredients

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