This Turmeric Roasted Cauliflower Salad is the perfect balance of bright, bold flavors and satisfying textures. The cauliflower gets beautifully golden and crispy from the turmeric roasting, while the fresh veggies add crunch and color. Tossed in a zesty dressing, this salad is a vibrant dish that’s as delicious as it is nutritious. Trust me, it’s going to become a staple in your meal prep routine—it’s so good you’ll want to eat it every day!
Why You’ll Love Turmeric Roasted Cauliflower Salad
This recipe isn’t just about the ingredients—it’s about creating a healthy, flavorful dish that can easily be adapted to any meal. Here’s why it’s a favorite:
Versatile: You can swap out the veggies for whatever you have on hand—try adding roasted sweet potatoes, chickpeas, or spinach for a different twist.
Budget-Friendly: Cauliflower is affordable, and the rest of the ingredients are simple pantry staples. You’ll get a delicious, nutritious meal without spending a lot.
Quick and Easy: Toss the cauliflower with a bit of turmeric and olive oil, pop it in the oven, and while it’s roasting, you can prep the salad. Easy peasy!
Customizable: Add any extras you like—feta cheese, avocado, or even a sprinkle of nuts or seeds for some added texture and flavor.
Crowd-Pleasing: Whether you’re serving it at a family dinner, a potluck, or as a meal prep option, this salad is sure to be a hit. It’s flavorful, colorful, and everyone will love the crunch!
Ingredients
Here’s what you need for this vibrant and satisfying salad:
Cauliflower: The base of the salad, roasted to golden perfection with turmeric. It brings both flavor and texture to the dish.
Olive Oil: To roast the cauliflower and give it that crispy, caramelized goodness.
Turmeric: This is what gives the cauliflower its vibrant color and earthy flavor. Plus, it’s packed with health benefits!
Garlic Powder: Adds a little extra depth and savory flavor to balance the turmeric.
Mixed Greens: A refreshing base for the salad. You can use arugula, spinach, or even a pre-mixed salad blend.
Cucumber: Crunchy and refreshing, it adds a nice contrast to the roasted cauliflower.
Cherry Tomatoes: Sweet, juicy, and packed with flavor—they’re the perfect addition to brighten up the salad.
Red Onion: Thinly sliced for a little zing and sweetness that complements the roasted cauliflower.
Lemon Juice: A touch of fresh acidity that ties everything together.
Tahini Dressing: For extra creaminess and a nutty flavor that works so well with the turmeric cauliflower.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this mouthwatering salad:
Preheat the Oven: Start by preheating your oven to 400°F (200°C). You want it nice and hot to get the cauliflower perfectly roasted and crispy.
Roast the Cauliflower: In a bowl, toss the cauliflower florets with olive oil, turmeric, garlic powder, salt, and pepper. Spread them evenly on a baking sheet. Roast for 20-25 minutes, flipping halfway through, until the cauliflower is golden and crispy.
Prepare the Salad Base: While the cauliflower is roasting, arrange the mixed greens, cucumber, cherry tomatoes, and red onion in a large salad bowl. This will be the base of your salad—light and fresh!
Make the Dressing: In a small bowl or jar, whisk together tahini, lemon juice, a little water, salt, and pepper until smooth and creamy. Adjust the water to your desired dressing consistency.
Assemble the Salad: Once the cauliflower is done roasting, let it cool slightly before adding it to the salad bowl. Toss everything together gently, making sure the roasted cauliflower is evenly mixed with the fresh veggies.
Finishing Touches: Drizzle the tahini dressing over the salad and give it a final toss. You can also add a sprinkle of nuts or seeds for some crunch!
Serve and Enjoy: Serve the salad immediately or store it in the fridge for later. It’s perfect on its own or as a side dish to your favorite protein.
Nutrition Facts
Servings: 2
Calories per serving: 250
(Note: The full nutrition details, including exact calorie counts and measurements, are available in the recipe card below.)
Preparation Time
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
How to Serve Turmeric Roasted Cauliflower Salad
This dish pairs wonderfully with a variety of mains and sides. Here are a few serving suggestions to elevate your meal:
- With Grilled Chicken: The warm, juicy chicken complements the crunchy salad perfectly.
- On Top of Quinoa: For a heartier, more filling meal, serve this salad on top of a bed of quinoa.
- With Hummus: Pair it with a side of creamy hummus and pita for a Mediterranean-inspired feast.
- With Feta Cheese: Add some crumbled feta cheese for a tangy, salty kick.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
- Add More Veggies: Feel free to throw in some roasted sweet potatoes, beets, or even some cooked chickpeas for extra texture and flavor.
- Customize the Dressing: If you prefer a different type of dressing, try swapping tahini for a lemon-olive oil vinaigrette or a yogurt-based dressing.
- Roast Extra Cauliflower: If you have leftovers, the roasted cauliflower is great for adding to soups, grain bowls, or even as a snack.
FAQ’s
- Can I use frozen cauliflower?
Yes, you can use frozen cauliflower, but fresh cauliflower will get a better texture when roasted. - Can I make this salad ahead of time?
You can prep the roasted cauliflower and the salad base ahead of time, but it’s best to assemble the salad just before serving to keep the greens fresh. - What if I don’t have tahini?
You can substitute tahini with Greek yogurt, hummus, or a simple olive oil and lemon dressing. - How can I make this salad spicier?
Add a pinch of cayenne pepper or chili flakes to the cauliflower before roasting for a little kick. - Can I use another type of vegetable instead of cauliflower?
Yes! Broccoli, sweet potatoes, or even Brussels sprouts work well as a substitute. - Is this salad vegan?
Yes, this salad is completely vegan when made with tahini dressing. - How do I store leftovers?
Store leftover salad in an airtight container in the fridge for up to 2 days. For the best texture, keep the dressing separate and add it just before serving. - Can I add protein to this salad?
Absolutely! You can add grilled chicken, chickpeas, or tofu for some added protein. - How can I make this salad gluten-free?
This salad is naturally gluten-free, so you’re good to go! - Can I use other spices for roasting the cauliflower?
Yes! You can experiment with cumin, paprika, or curry powder for different flavor profiles.
Conclusion
This Turmeric Roasted Cauliflower Salad is a total game-changer. It’s full of bold flavors, vibrant colors, and textures that’ll leave you craving more. Perfect for lunch, dinner, or meal prep, it’s a healthy, delicious dish that’s sure to become a regular in your kitchen. Give it a try—you’re going to love it!
Print
Turmeric Roasted Cauliflower Salad
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasted
- Cuisine: Mediterranean
- Diet: Vegan
Description
A vibrant and flavorful salad featuring roasted turmeric cauliflower, mixed greens, and a tangy dressing for a healthy, satisfying dish.
Ingredients
- 1 medium cauliflower, cut into florets
- 2 tbsp olive oil
- 1 tsp ground turmeric
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- 4 cups mixed greens (arugula, spinach, etc.)
- 1/4 cup red onion, thinly sliced
- 1/4 cup cucumber, sliced
- 1 tbsp tahini
- 1 tbsp lemon juice
- 1 tsp maple syrup
- 1 tbsp water (to thin dressing)
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, toss the cauliflower florets with olive oil, turmeric, cumin, garlic powder, salt, and pepper until evenly coated.
- Spread the cauliflower on a baking sheet in a single layer and roast for 20-25 minutes, until tender and slightly crispy on the edges, flipping halfway through.
- While the cauliflower roasts, prepare the dressing by whisking together tahini, lemon juice, maple syrup, and water until smooth.
- Once the cauliflower is roasted, allow it to cool slightly before assembling the salad.
- In a large bowl, combine the mixed greens, red onion, cucumber, and roasted cauliflower.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately and enjoy!
Notes
- This salad can be served warm or at room temperature.
- For added protein, you can top the salad with chickpeas or grilled chicken.
- Leftover roasted cauliflower can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl (1/4 of the recipe)
- Calories: 180
- Sugar: 4g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg