Turmeric Roasted Cauliflower Salad
This Turmeric Roasted Cauliflower Salad is a vibrant, healthy dish packed with flavor. The cauliflower is roasted to perfection with a blend of turmeric, cumin, and coriander, creating a fragrant, golden hue. Paired with a fresh mix of greens, crunchy almonds, and a zesty dressing, this salad makes for a nourishing side dish or a light meal on its own. Perfect for meal prep, or as a standout dish for a gathering!
Ingredients
- For the Turmeric Roasted Cauliflower:
- 1 medium head of cauliflower cut into florets
- 2 tablespoons olive oil
- 1 teaspoon ground turmeric
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon smoked paprika optional
- Salt and pepper to taste
- For the Salad:
- 4 cups mixed greens arugula, spinach, or your choice
- ¼ cup sliced red onion
- ¼ cup toasted almonds chopped (or other nuts like pistachios)
- ½ cup pomegranate seeds optional, for a burst of color and sweetness
- For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1 small garlic clove minced
- Salt and pepper to taste
Instructions
- Preheat the oven and prepare the cauliflower: Preheat your oven to 400°F (200°C). In a large bowl, toss the cauliflower florets with olive oil, turmeric, cumin, coriander, paprika (if using), salt, and pepper. Ensure the cauliflower is evenly coated.
- Roast the cauliflower: Spread the seasoned cauliflower florets in a single layer on a baking sheet. Roast for 20–25 minutes, flipping halfway through, until the cauliflower is golden and slightly crispy on the edges.
- Make the dressing: While the cauliflower roasts, whisk together the olive oil, lemon juice, honey or maple syrup, Dijon mustard, minced garlic, salt, and pepper in a small bowl. Adjust seasoning to taste.
- Assemble the salad: Once the cauliflower is done, let it cool for a few minutes. In a large salad bowl, combine the mixed greens, sliced red onion, toasted almonds, and pomegranate seeds (if using).
- Dress and serve: Drizzle the dressing over the salad and toss gently. Add the roasted cauliflower on top, then give everything a final toss to combine.
- Serve: Serve the salad immediately, or chill in the refrigerator for a few hours to let the flavors meld.
Notes
- For extra protein, add chickpeas or grilled chicken to the salad.
- The roasted cauliflower can be made ahead of time and stored in the fridge for up to 3 days.
- If you prefer a more substantial salad, serve this with quinoa or couscous on the side.
- Feel free to adjust the spices—add a pinch of cinnamon for a warm note or a dash of chili flakes for heat!
- Pomegranate seeds are optional but provide a sweet, juicy contrast to the spiced cauliflower. If unavailable, raisins or dried cranberries work too.