Description
A vibrant and flavorful salad featuring roasted turmeric cauliflower, mixed greens, and a tangy dressing for a healthy, satisfying dish.
Ingredients
Units
Scale
- 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