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    You are here: Home » Meal Type » 30 Minute Meals » Roasted Cauliflower Salad with Turmeric and Tahini

    Roasted Cauliflower Salad with Turmeric and Tahini

    November 16, 2017 By Danielle Esposti 22 Comments

    May contain affiliate links.See our Privacy Policy and disclosure.

    Go to Recipe
    A plate of turmeric roasted cauliflower salad with olives, arugula, and tahini yogurt dressing.

    When just a side of roasted cauliflower simply won’t do, reach for this Roasted Cauliflower Salad. Sweet and nutty turmeric roasted cauliflower pairs so perfectly with briny, marinated olives and a tangy tahini dressing. This salad is packed with Vitamin C, and is so vibrant and nutritious. Clean, plant based eating at it’s most delicious!

    This sweet and salty turmeric roasted cauliflower salad is a quick and easy weeknight recipe. It's vegetarian, gluten free, and ready in 30 minutes! #vegetarian #wholefoods #cauliflower #salad #30minutemeal
    Jump to:
    • How to Make Roasted Cauliflower Salad
    • Turmeric Roasted Cauliflower
    • Roasted Cauliflower Salad Base
    • Tahini Yogurt Dressing
    • Recipe

    I get pretty regular cravings for roasted cauliflower. Weird? Maybe. Delicious? Duh.

    It was during such an occasion that this roasted cauliflower salad was born. I had been planning on making a batch of roasted cauliflower with olives, raisins and pine nuts and consuming the entire pan for lunch all by myself because I’m a greedy, selfish lady.

    This sweet and salty turmeric roasted cauliflower salad is a quick and easy weeknight recipe. It's vegetarian, gluten free, and ready in 30 minutes! #vegetarian #wholefoods #cauliflower #salad #30minutemeal

    But I looked and I looked and I couldn’t find any pine nuts in my pantry. Nary a nut to be found.

    A dilemma, followed by a bit of a tantrum (yes, sometime I’m the big baby ’round here).

    But instead of completely losing my cool, I pulled out my trusty Flavor Bible, found a shot of inspiration, and headed into the kitchen. And thirty minutes later I was enjoying this hearty and nutritious roasted cauliflower salad with spiced turmeric, briny olives, and peppery arugula, finished with a drizzle of yogurt tahini dressing.

    Ask me how glad I am that I didn’t have pine nuts on hand. I’ll tell ya – SUPER GLAD. Take that poor planning. Pretty sure I won this round.

    How to Make Roasted Cauliflower Salad

    This recipe is clean, “healthy” eating at’s finest. It’s super nutrient with healing turmeric and vitamin packed veggies, but hearty enough to stand on its own for a plant based lunch or dinner that will leave you wanting for nothing. Wanna make it? Okay, let’s go!

    This sweet and salty turmeric roasted cauliflower salad is a quick and easy weeknight recipe. It's vegetarian, gluten free, and ready in 30 minutes! #vegetarian #wholefoods #cauliflower #salad #30minutemeal

    Turmeric Roasted Cauliflower

    This flavor party starts with turmeric roasted cauliflower. YUM.

    The combination of turmeric and cumin gives the roasted cauliflower a vibrant, golden hue and tons of flavor. The spices tame the natural sweetness of the cauliflower, once it’s been roasted so it turns out just sweet enough for a savory salad recipe.

    How to prepare roasted cauliflower salad. Bite sized cauliflower florets tossed with avocado oil, turmeric, and cumin.

    Start it off by chopping a head of cauliflower into bite-sized florets. If cutting cauliflower a bit of a….chore….for you, I hear ya. It can get really messy, really quickly. This video tutorial from Martha Stewart is my go-to method for cutting up a head of this nutritious winter veggie quickly, and easily, without drowning in crumbly cauliflower bits.

    Cut the florets on the smaller side – they’ll roast faster, and you’ll have enough room on your fork to pack in the rest of the bold flavors of this salad.

    Toss the florets with a few tablespoons of avocado oil, turmeric, cumin, salt, and a pepper. Go light on the salt – the marinated olives add a big kick of brine to the finished salad, and as much as I love salt (hello, Our Salty Kitchen), it’s possible to go too far.

    Spread the florets onto a baking sheet, then pop ’em into the oven to get their roast on. Give the cauliflower a good stir about halfway through roasting so that they caramelize on all sides.

    How to prepare roasted cauliflower salad. Bite sized cauliflower florets roasted with turmeric to a golden, vibrant hue. Nutty and sweet.

    See those caramelized bits up there? SO MUCH FLAVOR. Honestly, you can just stop here, but let’s make it a meal, shall we?

    Roasted Cauliflower Salad Base

    While the cauliflower is roasting, make the salad base and the dressing. The base is just arugula (or another mild cool weather green like spinach or chard) with some parsley, thinly sliced red onion, sesame seeds, and a handful of olives.

    You can chop the olives or leave them whole, totally your choice. I prefer them chopped so that I get a salty kick in every bite.

    If you find that red onions are too strong for your taste, use shallots or leave them out. I like the sharp bite, but I’m not you – so you be you. Add chick peas or a cup of cooked quinoa for a little more heft and a protein kick.

    How to make roasted cauliflower salad. A simple based of delicate arugula, thinly sliced red onion, sesame seeds, and marinated black olives are the perfect compliment to sweet and nutty turmeric roasted cauliflower.

    Tahini Yogurt Dressing

    For the dressing, I modified my favorite lemon tahini dressing with yogurt to make it a bit more mild. There’s already a ton of flavor in this salad, and the dressing should complement, not compete.

    You can make this vegan by using vegan yogurt or simply stick to the original lemon tahini dressing. Thin out the dressing a bit and use sparingly to add just enough nutty flavor.

    Once the the cauliflower is finished roasting, toss it onto your salad greens and drizzle with tahini dressing. Or don’t, and pack it up for lunch with dressing on the side. Whatever you do, share some with a friend so you’re less greedy and selfish than me. I kid…I shared a little with Cameron.

    A plate of roasted cauliflower salad with turmeric, olives, arugula, and tahini yogurt dressing.
    An opt in banner to receive the free ebook Cauliflower Power.

    Did you make this Roasted Cauliflower Salad? I’d love to know how it turned out! Leave a comment and a rating below.

    While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.

    Recipe

    A platter of turmeric roasted cauliflower salad with olives, arugula, and tahini yogurt dressing.

    Roasted Cauliflower Salad with Turmeric and Tahini

    5 from 1 vote
    Author: Danielle Esposti
    Print Recipe Rate this Recipe Pin Recipe
    You’ll love this roasted cauliflower salad seasoned with turmeric and slathered with tahini dressing. It’s clean, plant based eating at it’s most delicious, and ready in just 30 minutes! 
    Prep Time: 10 mins
    Cook Time: 20 mins
    Total Time: 30 mins
    Servings : 4
    Calories: 297

    Recommended Equipment

    • Baking Sheet

    Ingredients

    Turmeric Roasted Cauliflower

    • 1 head cauliflower, cut into bite-sized florets
    • 1 tbsp avocado or olive oil
    • 2 tsp turmeric
    • 1 tsp cumin
    • 1 tsp cracked black pepper
    • ½ tsp sea salt

    Roasted Cauliflower Salad Base

    • 5 oz arugula
    • ½ bunch parsley, coarsely chopped
    • ½ red onion, thinly sliced
    • ⅓ c marinated black olives, chopped
    • 2 tbsp sesame seeds

    Yogurt Tahini Dressing

    • ¼ c greek yogurt
    • 2 tbsp unfiltered extra virgin olive oil
    • 2 tbsp tahini
    • 1 lemon, juiced
    • ½ tsp cracked black pepper

    Instructions

    • Preheat the oven to 425.
    • Cut the head of cauliflower into small, bite sized florets. Place the florets in a large bowl and add the oil, cumin, turmeric, salt and pepper, then toss to coat. 
    • Spread the cauliflower onto a baking sheet and roast, stirring once halfway through, until tender and browned in spots, 20 minutes. 
    • While the cauliflower is roasting, make the salad base. In a large bowl, combine the arugula, parsley, red onion, sesame seeds, and black olives. Toss to combine, then spread the salad onto a platter. 
    • Make the dressing. In a small bowl, whisk the yogurt, olive oil, tahini, lemon juice and pepper in a small bowl. Thin with water to achieve desired consistency. Taste for seasoning and add additional pepper if needed (skip the salt, as the olives add a briny kick).
    • Top the salad with the roasted cauliflower, then drizzle with the yogurt tahini dressing. Serve warm or at room temperature. 
    • The roasted cauliflower keeps well on its own in the fridge in a sealed container. Reheat by sauteing in a dry pan over high heat or in the microwave for 1 minute. Alternatively, serve it cold as a packed lunch with the salad base. 

    Nutrition Information

    Calories: 297kcal (15%), Carbohydrates: 17g (6%), Protein: 8g (16%), Fat: 24g (37%), Saturated Fat: 3g (15%), Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Trans Fat: 0g, Cholesterol: 1mg, Sodium: 414mg (17%), Potassium: 664mg (19%), Fiber: 7g (28%), Sugar: 5g (6%), Vitamin A: 1250% (1250%), Vitamin C: 123.8% (124%), Calcium: 150% (150%), Iron: 4.3% (4%)
    Did you make this recipe?Mention @oursaltykitchen or tag #oursaltykitchen!
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    Disclaimer: This post and the recipe card may contain affiliate links, which means we receive a small commission (at no cost to you!) if you make a purchase using these links. Rest assured, we only endorse products we own and truly love!

    22 Comments
    Filed Under: 30 Minute Meals, Fall Recipes, Gluten Free, Grain Free, Main Dishes, Paleo, Salads, Side Dishes, Spring Recipes, Vegan, Vegetarian, Whole30 Recipes, Winter Recipes Tagged With: arugula, cauliflower, turmeric

    Reader Interactions

    Comments

    1. Jasmine

      March 25, 2019 at 8:36 pm

      5 stars
      I made this for dinner tonight and it was AMAZING! Love the cauliflower with these spices! I can never get enough turmeric 🙂 Delicious!

      Reply

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