Turmeric Cauliflower Salad with Pomegranates and Lemon Tahini Dressing
It's #SaladMonday, friends and we were in desperate need of a big salad after all of the guac, chips and margaritas this past weekend. Ok...we weren't that bad. Make sure to check our Instagram page (@HomePlateBlog) for the recipes for our mango guacamole and our light and fresh margarita. After what felt like a 20 hour work day in the office and a boot camp fit for some kind of iron man, we made this super easy, filling and delicious salad with roasted turmeric cauliflower.
Roasted cauliflower is one of our favorite ways to get in some veggies and it could not be easier to make. Drizzle small florets in avocado (or olive) oil, and sprinkle with your favorite seasonings. We used a combination of salt, pepper, garlic powder and turmeric for this salad. Turmeric is a yellow spice and the main ingredient in curry powder. They actually use turmeric in cosmetics to create bright yellow coloring. When it comes to salad, the more colors the better so we tossed these roasted beauties up with some herb lettuce salad mix, pomegranate seeds, red onion and jicama cubes for a rainbow of deliciousness.
To dress this salad to perfection, we used a lemon tahini dressing that you definitely don't want to skip! Drizzle on top and enjoy!
How we did it :
Ingredients:
- 1 head cauliflower, chopped into florets
- Mixed greens
- 1/3 cup pomegranate seeds
- ~1/4 cup shaved red onion (we used a bit less as red onion can be overwhelming)
- 1/3 cup cubed jicama
- 1 tbsp avocado oil (or olive oil)
- Salt
- Pepper
- 1/2 tbsp garlic powder
- 3/4 tbsp turmeric
For the dressing
- 1/3 cup tahini
- 1/3 cup water
- 1/4 cup lemon juice
- 1/2 tsp cayenne pepper
- 1/2 tsp cumin
- 1/2 tsp salt
- 2 gloves minced garlic
- Preheat oven to 400*, and spray a baking sheet with non stick spray (we love Chosen Foods Avocado Oil
- Put cauliflower florets in a bowl, drizzle with avocado/olive oil and toss so that the oil coats all the florets. Toss in salt, pepper, garlic powder, and turmeric until evenly coated with spices. Spread out on non-stick baking sheet and place in oven for 20 minutes, flipping cauliflower halfway through. It should appear lightly browned and crispy, but with a rich yellow color.
- While the cauliflower roasts, make the dressing by combining all of the ingredients and whisking with a fork. If the tahini is really thick and clumpy, you may want to warm it in the microwave before adding the other ingredients for easy mixing.
- Combine lettuce mix, jicama, pomegranates and red onion in a large salad bowl, and toss lightly. Plate the salads and add the roasted cauliflower to the top. Drizzle with the tahini/lemon dressing. Enjoy!
