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Preheat oven to 400°F.
In a large bowl, combine cauliflower florets with olive oil, turmeric, cumin, cayenne pepper, salt, and black pepper. Toss until the cauliflower is evenly coated.
Spread the cauliflower in a single layer on a baking sheet. Roast in the oven for 25 to 30 minutes, turning halfway through, until golden and tender.
While the cauliflower is roasting, prepare the dressing by whisking together lemon juice, olive oil, honey, mustard, salt, and black pepper in a small bowl.
In a large salad bowl, combine baby spinach, cherry tomatoes, red onion, toasted almonds, and cilantro.
Once the cauliflower is done roasting, let it cool slightly before adding it to the salad bowl.
Drizzle the dressing over the salad and toss gently to combine. Serve immediately.

Preheat oven to 400°F.
In a large bowl, combine cauliflower florets with olive oil, turmeric, cumin, cayenne pepper, salt, and black pepper. Toss until the cauliflower is evenly coated.
Spread the cauliflower in a single layer on a baking sheet. Roast in the oven for 25 to 30 minutes, turning halfway through, until golden and tender.
While the cauliflower is roasting, prepare the dressing by whisking together lemon juice, olive oil, honey, mustard, salt, and black pepper in a small bowl.
In a large salad bowl, combine baby spinach, cherry tomatoes, red onion, toasted almonds, and cilantro.
Once the cauliflower is done roasting, let it cool slightly before adding it to the salad bowl.
Drizzle the dressing over the salad and toss gently to combine. Serve immediately.