Description
A vibrant and nutritious Turmeric Roasted Cauliflower Salad featuring tender roasted cauliflower tossed with quinoa, fresh herbs, dried cranberries, and toasted almonds, dressed in a tangy tahini-lemon dressing. This vegan and gluten-free salad is perfect for a healthy lunch or light dinner and can be served warm or at room temperature.
Ingredients
Scale
Roasted Cauliflower
- 1 medium head cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
Salad Mix
- 1/2 cup cooked quinoa
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup dried cranberries
- 1/4 cup toasted almonds, sliced or chopped
Dressing
- 2 tablespoons lemon juice
- 1 tablespoon tahini
- 1 teaspoon maple syrup
- 1 tablespoon water
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the cauliflower.
- Toss Cauliflower: In a large bowl, combine the cauliflower florets with olive oil, ground turmeric, cumin, smoked paprika, salt, and black pepper. Toss well to coat every floret evenly with the spices and oil.
- Roast Cauliflower: Spread the coated cauliflower florets in a single layer on a baking sheet. Roast in the preheated oven for 25 to 30 minutes, flipping them halfway through, until they are golden brown and tender.
- Make Dressing: While the cauliflower is roasting, whisk together lemon juice, tahini, maple syrup, and water in a small bowl until smooth and well combined.
- Combine Salad Ingredients: In a large mixing bowl, combine the roasted cauliflower, cooked quinoa, thinly sliced red onion, chopped parsley, dried cranberries, and toasted almonds.
- Add Dressing: Drizzle the dressing over the salad. Toss gently to ensure everything is evenly coated.
- Serve: Serve the salad warm or at room temperature, perfect for a nutritious and flavorful meal.
Notes
- Add chickpeas for extra protein.
- Use arugula or baby spinach as a fresh green base to enhance the salad.
- This salad holds up well for meal prep and can be served cold or reheated.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 6 g
- Sodium: 200 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 0 mg
