Turmeric Tahini Roasted Cauliflower Salad

Turmeric seems to be all the rage right now and with good reason. It adds a beautiful pop of color, a slight earthy flavor, and pairs well with so many other items. This roasted cauliflower salad is a perfect example. The tahini adds a slight sweetness to the roasting cauliflower while the turmeric brings a nice savory balance. I found myself eating the cauliflower right off the sheet tray before I could toss it in the salad.

Turmeric Tahini Roasted Cauliflower Salad

Prep time:  15 mins

Cook time:  30 mins

Total time:  45 mins

Serves: 2 servings

 

Ingredients

• 2 cups cauliflower florets
• 1 tablespoon tahini
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon turmeric
• 1/8 teaspoon salt
• 
  
• 2 cups baby spinach
• 1/4 cup thinly sliced red onion
• 1/2 cup cooked whole wheat pearl couscous
• 
  
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/4 teaspoon black pepper
• 1/8 teaspoon salt

Instructions

1. Preheat oven to 375˚ F. Place cauliflower florets in a roasting pan. In a small bowl, whisk together tahini, olive oil, lemon juice, turmeric, and salt. Pour over the cauliflower and toss until cauliflower is coated. Roast until cauliflower is starting to brown and tender, 25 to 30 minutes. Remove and let cool slightly.
2. Place spinach, red onion, and couscous in a bowl. Add in the cauliflower. Whisk together ingredients for the dressing and pour over salad. Toss until the salad is just combined and coated with the dressing.

Roasted Cauliflower

variations

I find that cauliflower is one of the better options for roasting with extra flavors and sauces. The cauliflower holds the flavor and color, still roasts well, and creates the perfect topping for salads, grain bowls, and wraps. However, if you’re unable to find cauliflower easily, broccoli would be my next option.
Grains: I have a slight obsession with pearl couscous but I know that it’s not really the healthiest option. Use a nice, chewy grain like sorghum, farro, or oat groats in place of the couscous if desired.
Spice: I love to a teaspoon or so of sambal oelek to the tahini mixture. The spicy aspect is amazing with the sweet/savory combination.
Alternative Uses: Use this cauliflower in a wrap, as the topping to a grain bowl, or even as a filling to grilled cheese crepes (like this recipe).

Explore Cauliflower

Roasted cauliflower is one of my top ways to eat vegetables. The flavor is perfect, it’s easy to prepare, and the roasted cauliflower works with so many different types of meals. A few of my favorite roasted cauliflower dishes include:
Cauliflower Pasta with Lemon-Almond Sauce
Curried Cauliflower Wraps
Curried Cauliflower Pizza

Turmeric seems to be all the rage right now and with good reason. It adds a beautiful pop of color, a slight earthy flavor, and pairs well with so many other items. This roasted cauliflower salad is a perfect example. The tahini adds a slight sweetness to the roasting cauliflower while the turmeric brings a nice savory balance. I found myself eating the cauliflower right off the sheet tray before I could toss it in the salad.

Turmeric Tahini Roasted Cauliflower Salad

Prep time:  15 mins

Cook time:  30 mins

Total time:  45 mins

Serves: 2 servings

 

Ingredients

• 2 cups cauliflower florets
• 1 tablespoon tahini
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon turmeric
• 1/8 teaspoon salt
• 
  
• 2 cups baby spinach
• 1/4 cup thinly sliced red onion
• 1/2 cup cooked whole wheat pearl couscous
• 
  
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/4 teaspoon black pepper
• 1/8 teaspoon salt

Instructions

1. Preheat oven to 375˚ F. Place cauliflower florets in a roasting pan. In a small bowl, whisk together tahini, olive oil, lemon juice, turmeric, and salt. Pour over the cauliflower and toss until cauliflower is coated. Roast until cauliflower is starting to brown and tender, 25 to 30 minutes. Remove and let cool slightly.
2. Place spinach, red onion, and couscous in a bowl. Add in the cauliflower. Whisk together ingredients for the dressing and pour over salad. Toss until the salad is just combined and coated with the dressing.

Roasted Cauliflower

variations

I find that cauliflower is one of the better options for roasting with extra flavors and sauces. The cauliflower holds the flavor and color, still roasts well, and creates the perfect topping for salads, grain bowls, and wraps. However, if you’re unable to find cauliflower easily, broccoli would be my next option.
Grains: I have a slight obsession with pearl couscous but I know that it’s not really the healthiest option. Use a nice, chewy grain like sorghum, farro, or oat groats in place of the couscous if desired.
Spice: I love to a teaspoon or so of sambal oelek to the tahini mixture. The spicy aspect is amazing with the sweet/savory combination.
Alternative Uses: Use this cauliflower in a wrap, as the topping to a grain bowl, or even as a filling to grilled cheese crepes (like this recipe).

Explore Cauliflower

 

 

Roasted cauliflower is one of my top ways to eat vegetables. The flavor is perfect, it’s easy to prepare, and the roasted cauliflower works with so many different types of meals. A few of my favorite roasted cauliflower dishes include:
Cauliflower Pasta with Lemon-Almond Sauce
Curried Cauliflower Wraps
Curried Cauliflower Pizza

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