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Turmeric Roasted Cauliflower Salad

Turmeric Roasted Cauliflower Salad

  • Author: Andy
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: Roasting
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Description

Turmeric Roasted Cauliflower Salad is a vibrant and nutritious dish featuring spiced, golden roasted cauliflower tossed with fresh greens, crunchy toppings, and a zesty dressing. It’s perfect as a hearty side or a light main course.


Ingredients

Scale
  • 1 head cauliflower, cut into florets
  • 2 tablespoons olive oil
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon cumin
  • Salt and pepper, to taste
  • 4 cups mixed greens (such as spinach, arugula, or baby kale)
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup toasted almonds or walnuts
  • 1/4 cup feta cheese crumbles (optional)
  • For the dressing: 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, toss the cauliflower florets with olive oil, turmeric, cumin, salt, and pepper until evenly coated.
  3. Spread the cauliflower on the prepared baking sheet and roast for 20–25 minutes, stirring halfway through, until golden and tender.
  4. While the cauliflower roasts, prepare the dressing by whisking together olive oil, lemon juice, honey (or maple syrup), Dijon mustard, salt, and pepper in a small bowl.
  5. In a large salad bowl, combine the mixed greens, cherry tomatoes, and red onion.
  6. Once the cauliflower is roasted, let it cool slightly, then add it to the salad along with the toasted almonds or walnuts and feta cheese if using.
  7. Drizzle the dressing over the salad and toss gently to combine.
  8. Serve immediately and enjoy!

Notes

  • For a vegan version, omit the feta cheese or use a plant-based alternative.
  • You can add chickpeas or quinoa to make the salad even more filling.
  • Store any leftover roasted cauliflower separately to maintain its crispness.

Nutrition

  • Serving Size: 1 salad bowl
  • Calories: 280
  • Sugar: 5g
  • Sodium: 340mg
  • Fat: 20g
  • Saturated Fat: 4g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 5g
  • Protein: 7g
  • Cholesterol: 10mg

Keywords: turmeric cauliflower salad, roasted cauliflower salad, healthy salad, vegetarian salad, anti-inflammatory salad