Description
This Turmeric Roasted Cauliflower Salad is a vibrant and flavorful dish featuring tender roasted cauliflower florets seasoned with aromatic spices like turmeric, cumin, and cinnamon. Paired with protein-rich chickpeas, fresh mixed greens, red onion, and a creamy tahini dressing, it’s a wholesome and colorful salad perfect for a nutritious lunch or dinner.
Ingredients
Cauliflower and Spices
- 1 medium cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cinnamon
- Salt and pepper, to taste
Salad Base
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 cups mixed greens (such as arugula, spinach, or kale)
- 1/4 red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
Dressing
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 teaspoon maple syrup (optional)
- 1-2 tablespoons water (to thin the dressing, if needed)
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for roasting the cauliflower.
- Season Cauliflower: Toss the cauliflower florets with olive oil, turmeric, cumin, paprika, cinnamon, salt, and pepper until they are evenly coated with the spices.
- Roast Cauliflower: Spread the seasoned cauliflower on the baking sheet in an even layer. Roast in the oven for 25-30 minutes, stirring halfway through, until the florets are tender and slightly golden brown.
- Prepare Salad Base: While the cauliflower roasts, arrange mixed greens in a large bowl or platter. Add the thinly sliced red onion and drained chickpeas on top.
- Make Dressing: In a small bowl, whisk together tahini, lemon juice, maple syrup if using, and enough water to reach a smooth, pourable consistency.
- Assemble Salad: Once the roasted cauliflower has slightly cooled, place it on top of the salad greens and chickpeas. Drizzle the tahini dressing over everything and sprinkle with fresh chopped cilantro.
- Serve: Gently toss the salad to combine all the flavors and serve immediately while the cauliflower is warm for the best taste.
Notes
- You can omit maple syrup in the dressing for a less sweet and more savory flavor.
- Feel free to substitute mixed greens based on your preference; kale adds a hearty texture while arugula offers a peppery bite.
- For added crunch, sprinkle toasted nuts or seeds like pumpkin seeds over the salad before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; dress just before serving to keep greens fresh.
