Description
Turmeric Roasted Cauliflower Salad is a vibrant, nutritious dish that’s full of bold flavors and crunchy textures. Roasted cauliflower is seasoned with turmeric, garlic, and spices, then paired with fresh greens, chickpeas, and a tangy dressing. It’s a perfect side dish or light meal that’s packed with color, flavor, and health benefits.
Ingredients
Scale
- 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
- 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
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 teaspoon maple syrup (optional)
- 1–2 tablespoons water (to thin the dressing, if needed)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the cauliflower: Toss the cauliflower florets with olive oil, turmeric, cumin, paprika, cinnamon, salt, and pepper until evenly coated.
- Roast the cauliflower: Spread the seasoned cauliflower onto the prepared baking sheet in an even layer. Roast for 25-30 minutes, stirring halfway through, until the cauliflower is tender and slightly golden brown.
- Prepare the salad: While the cauliflower is roasting, arrange the mixed greens on a large platter or in a bowl. Add the sliced red onion and chickpeas.
- Make the dressing: In a small bowl, whisk together the tahini, lemon juice, maple syrup (if using), and enough water to reach your desired dressing consistency.
- Assemble the salad: Once the cauliflower is roasted and cooled slightly, arrange it on top of the salad greens and chickpeas. Drizzle the tahini dressing over the top and sprinkle with fresh cilantro.
- Serve: Toss the salad gently to combine and serve immediately. Enjoy!
Notes
- For extra crunch, add roasted pumpkin seeds or chopped almonds as a topping.
- This salad can be made ahead by roasting the cauliflower and preparing the dressing in advance. Store in separate airtight containers in the fridge for up to 3 days.
- If you prefer a spicier salad, add a pinch of cayenne pepper or red pepper flakes to the cauliflower seasoning mix.
- This salad is naturally vegan, gluten-free, and full of anti-inflammatory benefits from the turmeric.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad, Side Dish
- Method: Roasted, Tossed
- Cuisine: Middle Eastern, Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg