Description
A vibrant and wholesome Turmeric Roasted Cauliflower Salad featuring tender roasted cauliflower florets seasoned with aromatic spices, combined with chickpeas, fresh mixed greens, and a creamy tahini lemon dressing. This salad is nutritious, flavorful, and perfect as a light meal or side dish.
Ingredients
Scale
Cauliflower and Spices
- 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
Salad Components
- 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
Dressing
- 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: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This will ensure even roasting and easy cleanup.
- Prepare the Cauliflower: Toss the cauliflower florets with olive oil, ground turmeric, cumin, paprika, cinnamon, salt, and pepper in a large bowl until they are evenly coated with the spices and oil.
- Roast the Cauliflower: Spread the seasoned cauliflower in an even layer on the prepared baking sheet. Roast in the oven for 25-30 minutes, stirring halfway through, until cauliflower is tender and has a slightly golden brown color.
- Prepare the Salad Base: While the cauliflower roasts, arrange the mixed greens on a large platter or in a salad bowl. Add the thinly sliced red onion and drained chickpeas over the greens.
- Make the Dressing: In a small bowl, whisk together the tahini, lemon juice, maple syrup (if using), and enough water to achieve a smooth, pourable consistency for the dressing.
- Assemble the Salad: Once the cauliflower has roasted and cooled slightly, arrange it on top of the mixed greens, chickpeas, and onions. Drizzle the tahini dressing evenly over the salad and sprinkle with the chopped fresh cilantro.
- Serve and Enjoy: Toss the salad gently to combine all ingredients and serve immediately for the best flavor and texture.
Notes
- You can substitute the mixed greens with your favorite leafy greens or add other vegetables like cherry tomatoes or cucumbers for variety.
- If you prefer a spicier salad, add a pinch of cayenne pepper or crushed red pepper flakes to the cauliflower seasoning.
- The tahini dressing can be adjusted for thickness by adding more water or lemon juice according to your preference.
- For a nut-free option, substitute tahini with sunflower seed butter.
- Leftover roasted cauliflower can be stored in the refrigerator for up to 3 days and added to salads or grain bowls later.
