Turmeric Roasted Cauliflower Salad
Turmeric Roasted Cauliflower Salad
Ingredients
For the Turmeric Roasted Cauliflower
- 1 pound cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Salad
- 4 cups baby spinach, washed
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/2 cup almonds, toasted and chopped
- 1/4 cup fresh cilantro, chopped
For the Dressing
- 3 tablespoons lemon juice, freshly squeezed
- 3 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Preheat oven to 400°F.
🌡️ 400°F - 2
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.
⏱️ 5 min - 3
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.
⏱️ 30 min•🌡️ 400°F - 4
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.
- 5
In a large salad bowl, combine baby spinach, cherry tomatoes, red onion, toasted almonds, and cilantro.
- 6
Once the cauliflower is done roasting, let it cool slightly before adding it to the salad bowl.
- 7
Drizzle the dressing over the salad and toss gently to combine. Serve immediately.
Kitchen Tools
Nutrition Facts (per serving)
Turmeric Roasted Cauliflower Salad
Ingredients
For the Turmeric Roasted Cauliflower
- 1 pound cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Salad
- 4 cups baby spinach, washed
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/2 cup almonds, toasted and chopped
- 1/4 cup fresh cilantro, chopped
For the Dressing
- 3 tablespoons lemon juice, freshly squeezed
- 3 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Preheat oven to 400°F.
🌡️ 400°F - 2
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.
⏱️ 5 min - 3
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.
⏱️ 30 min•🌡️ 400°F - 4
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.
- 5
In a large salad bowl, combine baby spinach, cherry tomatoes, red onion, toasted almonds, and cilantro.
- 6
Once the cauliflower is done roasting, let it cool slightly before adding it to the salad bowl.
- 7
Drizzle the dressing over the salad and toss gently to combine. Serve immediately.