When you think of a salad, you might picture something light, crisp, and refreshing. But if you’re craving something that’s both hearty and packed with flavor, this Turmeric Roasted Cauliflower Salad will be your new go-to. Roasted cauliflower takes center stage here, infused with the warm, earthy flavors of turmeric and cumin. Paired with crisp greens, a creamy tahini dressing, and a sprinkle of crunchy nuts, this salad is a complete meal that’s as nutritious as it is delicious.

I first made this salad one evening when I had a head of cauliflower sitting in my fridge and a craving for something a little different. The warm spices of turmeric and cumin make the cauliflower feel cozy and comforting, while the fresh veggies and tangy dressing bring in the perfect balance of freshness. It quickly became one of those recipes I find myself making week after week. Plus, it’s easy to prep in advance, making it perfect for meal prep or a last-minute side dish.

Why You’ll Love This Recipe

Flavor-packed: The turmeric-roasted cauliflower brings a rich, earthy flavor, perfectly complemented by the smoky cumin and tangy dressing.
Packed with nutrients: Cauliflower is full of fiber, vitamins, and antioxidants, making this salad both satisfying and good for you.
Simple ingredients: You only need a handful of ingredients to make this salad, but they come together beautifully for a vibrant, tasty dish.
Customizable: Add or swap your favorite veggies, grains, or proteins to make this salad your own.
Meal prep-friendly: The cauliflower can be roasted ahead of time, and the salad stays fresh for a couple of days in the fridge.
Bright and beautiful: The golden color of the cauliflower makes this salad look as amazing as it tastes.

Ingredients You’ll Need

For the Turmeric Roasted Cauliflower:

Cauliflower – The star of this salad! Cut it into florets.
Olive oil – For roasting the cauliflower and helping it get golden and crispy.
Ground turmeric – The magic ingredient that gives the cauliflower its golden hue and earthy flavor.
Ground cumin – Adds a warm, smoky note that pairs perfectly with the turmeric.
Salt and pepper – Essential for seasoning and enhancing the flavors.

For the Salad:

Mixed greens – Baby spinach, arugula, or your favorite greens will work.
Cucumber – Adds a refreshing crunch.
Cherry tomatoes – A pop of sweetness and color.
Red onion – Thinly sliced for a bit of sharpness.
Toasted nuts or seeds – Almonds, sunflower seeds, or pumpkin seeds for crunch.

For the Dressing:

Tahini – The creamy base for the dressing that adds a smooth, rich texture.
Lemon juice – Freshly squeezed for a bright, zesty kick.
Garlic – For depth and savory flavor.
Olive oil – To make the dressing smooth and silky.
Maple syrup – Adds a touch of sweetness to balance the tahini.
Water – To thin the dressing to your desired consistency.
Salt and pepper – To taste.

(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)

How to Make It (Step-by-Step Instructions)

Step 1: Roast the cauliflower

Preheat your oven to 400°F (200°C). Spread the cauliflower florets on a baking sheet, drizzle with olive oil, and toss with turmeric, cumin, salt, and pepper. Make sure the cauliflower is evenly coated with the spices.

Pro Tip: Arrange the cauliflower in a single layer to ensure even roasting. If the pieces are too crowded, they’ll steam instead of roast.

Roast for about 25–30 minutes, flipping halfway through, until the cauliflower is golden and crispy around the edges.

Step 2: Prep the salad

While the cauliflower is roasting, prepare the salad ingredients. In a large bowl, combine your mixed greens, cucumber slices, cherry tomatoes, and thinly sliced red onion. Set aside.

Step 3: Make the dressing

In a small bowl, whisk together the tahini, lemon juice, garlic, olive oil, and maple syrup. Add water, one tablespoon at a time, until the dressing reaches your desired consistency—smooth but pourable. Taste and adjust the seasoning with salt and pepper.

Step 4: Assemble the salad

Once the cauliflower is roasted and slightly cooled, add it to the bowl with the greens and veggies. Drizzle the tahini dressing over the salad and gently toss everything together.

Step 5: Add the crunch

Top the salad with your choice of toasted nuts or seeds for extra crunch. If you like, sprinkle some fresh herbs like parsley or cilantro for a burst of freshness.

Helpful Tips

Make it a meal: To turn this salad into a more filling meal, add some protein—grilled chicken, chickpeas, or quinoa would all be great additions.
Adjust the spices: If you like a little more heat, try adding a pinch of cayenne pepper or smoked paprika to the cauliflower before roasting.
Storage: The roasted cauliflower can be made ahead of time and stored in the fridge for up to 3 days. The salad, however, is best when fresh. If you’re meal prepping, store the cauliflower and salad ingredients separately and assemble when you’re ready to eat.
Extra flavor boost: For a tangy twist, add a spoonful of Greek yogurt or sour cream to the dressing. It’ll give the dressing a creamy richness and a slight tang.

Frequently Asked Questions (FAQs)

Can I use frozen cauliflower instead of fresh?
Yes, you can use frozen cauliflower. Just make sure to thaw and pat it dry before roasting to avoid excess moisture. It may take a little longer to get crispy.

Can I use a different dressing?
Definitely! If tahini isn’t your thing, you could use a simple vinaigrette or even a yogurt-based dressing. The salad is versatile, so feel free to switch it up.

How do I store leftovers?
The cauliflower will last in the fridge for up to 3 days, and the salad ingredients will stay fresh for about 2 days. Just keep the dressing separate to avoid wilting the greens.

Can I make this salad ahead of time?
Yes! You can roast the cauliflower ahead of time and prepare the salad ingredients. Store everything separately and assemble the salad just before serving.

What else can I add to this salad?
This salad is a great base, so feel free to add extras like roasted sweet potatoes, avocado, or even a handful of feta cheese for extra richness.

This Turmeric Roasted Cauliflower Salad has quickly become one of my go-to meals for its flavor, texture, and versatility. The roasted cauliflower is so rich and comforting, and when paired with the fresh veggies and creamy dressing, it’s the perfect balance. Plus, it’s packed with nutrients, so you feel good about eating it too.

Give it a try and let me know how it turns out! I’d love to hear what variations you come up with—whether you toss in some grilled chicken, swap out the greens, or throw in a different dressing.