Description
A vibrant and healthy Turmeric Roasted Cauliflower Salad featuring spiced, oven-roasted cauliflower florets combined with chickpeas, fresh mixed greens, and a creamy tahini-lemon dressing. This dish offers a perfect balance of warmth and freshness, ideal for a nutritious lunch or light dinner.
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 Base
- 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 to prevent sticking and ensure easy cleanup.
- Season the Cauliflower: In a large bowl, toss the cauliflower florets with olive oil, ground turmeric, ground cumin, paprika, ground cinnamon, and salt and pepper until each piece is evenly coated with the spices and oil.
- Roast the Cauliflower: Spread the seasoned cauliflower evenly across the prepared baking sheet. Roast in the oven for 25 to 30 minutes, stirring once halfway through cooking to promote even browning and tenderness. The cauliflower should be tender and slightly golden when done.
- Prepare the Salad Base: While the cauliflower roasts, place the mixed greens on a large platter or in a serving 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, and maple syrup if using. Gradually add water, one tablespoon at a time, whisking until the dressing reaches your desired consistency—smooth and pourable.
- Assemble the Salad: Once the cauliflower has roasted and cooled slightly, arrange it atop the salad greens, red onion, and chickpeas. Drizzle the prepared tahini dressing evenly over the salad and sprinkle with chopped fresh cilantro for a burst of freshness.
- Serve: Gently toss the salad to combine all ingredients well. Serve immediately to enjoy the contrasting textures and vibrant flavors at their best.
Notes
- For added crunch, consider topping the salad with toasted nuts or seeds such as pumpkin seeds or almonds.
- You can substitute chickpeas with roasted nuts or other beans if preferred.
- The maple syrup in the dressing is optional but helps balance the tartness of the lemon juice.
- Adjust seasoning according to taste, especially salt and pepper.
- This salad can be served warm or at room temperature.
