My Roasted Cauliflower Salad with Turmeric is a delicious side dish which is ideal for many occasions. It is healthy, satisfying and best of all, it is easily prepared. Not only does it look and taste good, but it is also full of health-benefiting nutrients. It’s not always that we find that food which is good for us is also delicious so I regard this as a bonus.
2tablespoonlemon juice - freshly squeezedSee Note 2 and 6
½cupGreek yoghurtSee Note 5
1smallgarlic clove - minced or finely chopped
1teaspoonmaple syrup or honey
sea salt and black pepper to taste
a little water - if necessary, to thin dressing
Preheat your oven to 220 Degrees C (425F).Line a baking tray with baking paper.
Chop the half cauliflower into bite-sized florets, ensuring they are a similar size. You will need to cut some of them into halves or quarters.
In a large bowl, add olive oil, salt, pepper and turmeric. Whisk to combine.
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.
Roast in the preheated oven about 20 minutes or until the florets are tender and caramelised on the edges.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.
For the 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 ½ tablespoons of water.
Add the dressing to the cauliflower along with the chopped mint and parsley. Toss together gently.
Turn into a serving dish and sprinkle the toasted almonds and pomegranate arils on top.
My cauliflower florets weighed about 500 gm/1 lb after removing them from the main stem.
In Australia, the tablespoon is 20 ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons. You may have to adjust your measurements accordingly.
For the best flavour and nutritional benefits, I prefer to use Extra Virgin Olive Oil. I would encourage you to use the best olive oil that you have. Please avoid “light” olive oil. It is not lower in calories, it is lower in colour and flavour.
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.
You may need to add a little extra water, depending on the thickness of your yoghurt. I used very thick Greek yoghurt.
My preference is for freshly squeezed lemon juice; the flavour is superior to the bottled variety.
Ensure you serve the dish at room temperature, for the best flavour.
Please note, the nutritional information is based on four people enjoying this as a starter or a side dish. Alternatively, it would serve 2 people as a more substantial meal.