Turmeric Roasted Cauliflower Salad

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Turmeric Roasted Cauliflower Salad - It's Not Complicated Recipes #turmeric #saladrecipes #cauliflower #vegetable

My Turmeric Roasted Cauliflower Salad with pomegranate and mint is healthy, satisfying and totally delicious.

This is a great salad which is easily prepared. It is full of health-benefiting nutrients, bright flavours and contrasting textures. Furthermore, it is very pretty to look at. The bright green herbs lift the neutral colours of the salad. A sprinkle of pomegranate arils adds a ruby-coloured sparkle. This is an ideal side dish for many meals or fantastic as a vegetarian meal.

Cauliflower is currently enjoying a surge in popularity, being prepared in all manner of ways.

Perhaps we became more adventurous with its preparation when we discovered that roasted cauliflower is totally delicious. Prior to this wonderful discovery it was frequently served boiled, and far too often it was over-boiled. It was soggy, bland and unappetising.

However, the mild flavour of cauliflower has many advantages. It means that it is ideal to be made into a mash. I must say, cauliflower mash is absolutely delicious and many people do not realise that it is not potato. I also love to serve it as a rice substitute. It works well when used this way and is far more nutritious than its substitute. Whereas, roasting cauliflower takes it to new heights as it caramelises and develops sweet and nutty flavours.

To make my Turmeric Roasted Cauliflower Salad, I initially cut the cauliflower into florets.

I toss them in olive oil which has been mixed with turmeric, salt and pepper. The turmeric adds lovely colour and mild flavour.

After 20 minutes roasting in a hot oven, the florets emerge slightly charred and full of caramelised flavours. Cauliflower florets quickly become charred in a hot oven.

I toss the cauliflower florets with a nutritious yoghurt, tahini, garlic and lemon dressing.

The tahini and yoghurt dressing beautifully complements the caramelised, nutty flavour of the cauliflower. A generous quantity of chopped parsley and mint adds bright flavour. After distributing the salad on a serving platter I sprinkle it with toasted, slivered almonds and pomegranate arils.

Pomegranates are a wonderful addition to many dishes. They add sweet, yet tart, flavour and welcome texture. They are extremely versatile, being suitable to use with sweet or savoury dishes. Additionally, they contain generous amounts of Vitamin C and beneficial antioxidants.

I love the flavour combinations in my Turmeric Roasted Cauliflower Salad.

Sweet elements, such as pomegranate, combine with the savoury flavours of roasted, caramelised cauliflower and toasted slivered almonds. Fragrant mint and lemon add brightness to the salad. The toasted almonds add vital crunch and further textural contrast. Altogether, these ingredients are a great combination.

I have a few tips to achieve the best result when roasting cauliflower. Firstly, to ensure even roasting, it is important to have the florets a similar size. You will need to cut some to achieve this. After washing the cauliflower, it needs to be as dry as possible. Too much moisture will mean that the cauliflower will steam. For this recipe, we want the caramelised edges which are so delicious. Further, I mix the oil and the spices in a large bowl and toss the cauliflower in the mixture. This will ensure more even coating. Finally, roast the florets in a single layer with some space between each one. Placing the cut side down will make for better caramelisation. Use two baking trays if necessary.

This Cauliflower Salad is a great way to obtain many nutritional benefits.

Cauliflowers are members of the Brassica family. (Along with broccoli, cabbage, kale, Brussels sprouts and many others). All members of this family contain several beneficial nutrients. Cauliflowers are a great source of dietary fibre. Further, they contain generous amounts of antioxidants, are rich in anti-inflammatory compounds and a number of essential vitamins. We are encouraged to eat these nutrition powerhouses on a regular basis and this is one great way to enjoy them.

Please let me know in the comments below if you try this recipe.
Alex xx

P.S. For more delicious ideas, check out our post on Salad Recipes!

Turmeric Roasted Cauliflower Salad
5 from 35 votes
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Turmeric Roasted Cauliflower Salad

Turmeric Roasted Cauliflower Salad is easy to make, pretty to serve, and delicious to eat! It contains large amounts of nutrients and health-benefiting antioxidants. It’s an all-around winner. Do try it.

Course Entree, Salad, Side Dish, Starter
Cuisine Western
Keyword cauliflower, delicious, easy, entree, gluten free, roasted cauliflower, roasted vegetables, salad, sidedish, simple, starter, turmeric, vegetable, vegetarian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people
Calories 202 kcal
Author Alexandra

Ingredients

Salad:

  • 1/2 cauliflower small
  • 3 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper freshly ground
  • 1/4 tsp ground turmeric
  • 1/4 cup slivered almonds toasted
  • 1/4 cup fresh mint finely chopped
  • 1/4 cup Italian/flat leaf parsley finely chopped
  • 1/2 pomegranate arils removed

Dressing:

  • 1/2 cup yoghurt plain
  • 1 tbsp tahini hulled
  • 2 tbsp lemon juice freshly squeezed
  • 1 small garlic clove grated or finely chopped
  • 1 tsp maple syrup or honey
  • sea salt and black pepper to taste
  • 1 tbsp water, if necessary *

Instructions

  1. Preheat your oven to 220 Degrees C (425F).

    Line a baking tray with baking paper.

  2. Chop the half cauliflower into bite-sized florets, ensuring they are a similar size. You will need to cut through the centre of some.

  3. To a large bowl, add olive oil, salt, pepper and turmeric. Whisk to combine.

  4. Add the cauliflower florets to the bowl and toss well with the dressing to ensure they are evenly coated.

    Turn the cauliflower onto the lined baking tray. Place the cauliflower cut sides down to achieve the best caramelisation. Keep them in one layer and ensure there is some space between each one.

  5. Roast in the preheated oven about 20 minutes or until the florets are tender and caramelised on the edges.

  6. Remove from the oven and transfer to a large bowl.

    While the cauliflower is roasting, add the almonds to a small baking tray and roast in the oven for about 5 minutes or until a light golden colour. Stir them once halfway through. Keep an eye on them, they will burn quickly. If you prefer, you could toast them in a small frying pan.

    Meanwhile, make the dressing.

  7. Dressing:

    In a small bowl, mix together the yoghurt, tahini, lemon juice, garlic, sea salt, pepper and maple syrup/honey. Check that the seasoning is to your taste and thin with a little water if necessary. I used thick Greek yoghurt and added 1 Β½ tablespoons of water.

  8. Add the dressing to the cauliflower along with the chopped mint and parsley. Toss together gently.

  9. Turn into a serving dish and sprinkle the toasted almonds and pomegranate arils on top.

Recipe Notes

*The florets weighed about 500 gm/1 lb after removing from the main stem.
*You may need to add a little extra water, depending on the thickness of your yoghurt. I used very thick Greek yoghurt.
* An easy way of working with a pomegranate is to cut in half, and bang the skin with a wooden spoon – you will find the arils will fall out.

Nutrition Facts
Turmeric Roasted Cauliflower Salad
Amount Per Serving
Calories 202 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 2g13%
Cholesterol 3mg1%
Sodium 331mg14%
Potassium 363mg10%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 4g4%
Protein 4g8%
Vitamin A 465IU9%
Vitamin C 43.6mg53%
Calcium 88mg9%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Turmeric Roasted Cauliflower Salad
Turmeric Roasted Cauliflower Salad - It's Not Complicated Recipes #turmeric #saladrecipes #cauliflower #vegetable
Turmeric Roasted Cauliflower Salad - It's Not Complicated Recipes #turmeric #saladrecipes #cauliflower #vegetable

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166 Comments on “Turmeric Roasted Cauliflower Salad”

  1. Pingback: Sweet Potato and Quinoa Salad - It's Not Complicated Recipes

  2. Pingback: Char-Grilled Zucchini Salad - It's Not Complicated Recipes


  3. That is such a tasty looking salad. I’ve never thought of adding roasted cauliflower to my salad before. I’ll have to give this a try.


  4. Roasted cauliflower has such a unique and delicious flavor! For some reason, it’s not in our normal rotation of veggies, though. I need to put it on the shopping list this week because this cauliflower salad sounds amazing! I love the idea of tossing some turmeric in there!


  5. What a recipe! I’ve always been trying to find a way to make cauliflower taste better! It’s got such good health benefits but like.. It has no taste to me! I’m gonna have to try this recipe!


  6. This is one delicious salad, and those pomegranate arils make it absolutely gorgeous! Thanks so much for sharing this great recipe.


  7. The ingredients in this recipe are so interesting. The flavor profile is totally different from what I’m used to, it looks so good!

  8. I always look forward to your recipes Alexandra!! This looks like another one that will be a big hit for my family! We love cauliflower but I don’t know many ways to cook it. Excited to try this!!


  9. This sounds like such a flavourful cauliflower salad! I would never have thought to pair some of those flavours together but it certainly sounds like a delicious dish.

  10. I’m always amazed at the many different ways to cook cauliflower. I’ve only ever cooked it stir-fry style with salt, pepper and a bit of garlic


  11. This salad looks so delicious and satisfying.. I love cauliflower and adding turmeric on it seems so flavourful..

  12. This looks and sounds really delicious. Cauliflower is one of my favourite veggies! I’m always on the look out for new salads to try making, so this one is going on my list of food to make!

  13. I have never had a cauliflower salad before. I however do love roasted cauliflower and I have used turmeric combined with garlic and chili to roast it before. The flavour is just so good!

  14. Your cauliflower salad is definitely healthy! Turmeric, pomegranate and mint? All my favorites! But honestly, I’ve never made a meal using any of these ingredients…perhaps just drinks.


  15. The recipe looks amazing and super healthy. I have been trying to have as much turmeric as possible, I read it is very healthy. Will try this recipe for sure. Thank you.

  16. I love turmeric! This looks like such a wonderful way to incorporate it into a refreshing salad. It’s such a perfect lunch idea.

  17. Pingback: Broccoli, Bacon and Cashew Salad - It's Not Complicated Recipes

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  19. It looks very yummy, I might try the cauliflower just by itself. I love cauliflower and I love turmeric. If making the salad I would hold the mint, but everything else looks delicious.


  20. It looks really delicious to me. I would love it, but I don’t think I could convince my daughter to try it out. I just love the addition of the pomegranate. Just looks so delicious.

    1. David, it may be a challenge to get your daughter to eat cauliflower. πŸ™‚ But I am so pleased that you like the recipe, thank you. πŸ™‚

  21. I can not mention enough how much I love your blog and recipes. I don’t eat cauliflower because of the wear of worms. However, this looks like a great dish!

    1. Thank you for your lovely comment, I am delighted that you like the blog. Cauliflower isn’t for you but I hope that we have some other recipes you would enjoy better. πŸ™‚ πŸ™‚

  22. Been seeing lots of salad recipes nowadays. I love cauliflower and the nutrients it offers to our body! And this salad is something good to try!

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