Description
This vibrant Turmeric Roasted Cauliflower Salad combines golden roasted cauliflower and crispy chickpeas with fresh mixed greens, cherry tomatoes, and a tangy tahini-lemon dressing. Packed with Middle Eastern-inspired spices like turmeric, cumin, and smoked paprika, it offers a flavorful and healthy vegetarian and gluten-free meal perfect for lunch or dinner.
Ingredients
Scale
Roasted Cauliflower and Chickpeas
- 1 large head of cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon ground turmeric
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 (15-ounce) can chickpeas, drained and rinsed
Salad
- 4 cups mixed salad greens
- ½ small red onion, thinly sliced
- ½ cup cherry tomatoes, halved
- ¼ cup chopped fresh parsley
- ¼ cup crumbled feta cheese
Dressing
- Juice of 1 lemon
- 1 tablespoon tahini
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat and Season: Preheat your oven to 425°F (220°C). In a large bowl, toss the cauliflower florets with 2 tablespoons of olive oil, turmeric, cumin, smoked paprika, salt, and black pepper until all florets are well coated with the spices and oil.
- Roast Cauliflower and Chickpeas: Spread the seasoned cauliflower and drained chickpeas on a baking sheet in a single, even layer. Roast in the oven for 25 to 30 minutes, tossing halfway through, until the cauliflower is golden and crispy on the edges and the chickpeas are slightly crunchy.
- Prepare Dressing: While the cauliflower and chickpeas roast, whisk together lemon juice, tahini, 1 tablespoon olive oil, and a pinch of salt and pepper in a small bowl until smooth and creamy.
- Assemble the Salad: In a large serving bowl, combine the mixed greens, roasted cauliflower and chickpeas, thinly sliced red onion, cherry tomatoes, chopped parsley, and crumbled feta cheese.
- Toss with Dressing and Serve: Drizzle the tahini-lemon dressing over the salad just before serving, gently tossing everything together to evenly coat the ingredients with the dressing.
Notes
- You can prepare the roasted cauliflower and chickpeas ahead of time and store them to assemble the salad fresh right before serving.
- For a vegan version, omit the feta cheese or substitute with a plant-based cheese alternative.
- Add cooked quinoa or farro to the salad to make it heartier and more filling.
