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If you are looking for a vibrant, bursting-with-flavor salad that feels both nourishing and indulgent, this Turmeric Roasted Cauliflower Salad with Tahini, Dates, and Spinach Recipe is an absolute showstopper. The golden roasted cauliflower coated in warming turmeric and cumin, paired with a luscious tahini-honey dressing, and studded with sweet, chewy dates and fresh spinach creates a harmony of tastes and textures that’s simply irresistible. It’s perfect for a light lunch, a standout side, or a healthy centerpiece at any gathering.
Ingredients You’ll Need
This recipe uses simple, wholesome ingredients that each play a key role in building layers of flavor, texture, and color. From the earthy turmeric to the tender spinach, every component is essential for making this salad sing.
- Tahini, 1/2 cup: Adds a creamy, nutty base to the dressing that ties the salad together beautifully.
- Fresh lemon juice, 3 tablespoons: Brings a bright, zesty freshness that balances the richness of the tahini and honey.
- Honey, 3 tablespoons: Delivers a natural sweetness that harmonizes with the dates and spicy cauliflower.
- Garlic cloves, 2 medium, pressed: A punch of garlic adds depth and savory warmth to the dressing.
- Kosher or sea salt, 1 teaspoon plus 1/2 teaspoon: Enhances all the flavors without overpowering any single ingredient.
- Water, 2 to 5 tablespoons: Used to perfect the tahini dressing’s texture into a smooth, pourable consistency.
- Cauliflower florets, 2 pounds: The star of the dish, roasted to golden perfection and infused with spices.
- Olive oil, 2 tablespoons: Helps the cauliflower roast crisp and carry the spices evenly.
- Ground turmeric, 1 tablespoon: Provides that signature earthy, warm flavor and beautiful golden hue.
- Ground cumin, 2 teaspoons: Adds an aromatic, slightly smoky spice that complements turmeric wonderfully.
- Freshly ground black pepper, 1/2 teaspoon: A subtle heat that highlights the salad’s spices.
- Cayenne pepper, a pinch: Lifts the spice profile with a gentle kick without overwhelming the palate.
- Medjool dates, 4 to 5, chilled, pitted, and chopped: Sweet, tender bursts that contrast beautifully with the savory elements.
- Fresh spinach leaves, 8 ounces: Provides a fresh, tender green backdrop that balances textures and colors.
- Red onion, 1/2 small, thinly sliced: Adds a delicate sharpness and crunch.
- Flaked almonds, 1/2 cup plus 2 to 3 tablespoons toasted: Adds crunch and nuttiness to every bite.
- Lemon wedges: Served on the side to add that extra squeeze of brightness when desired.
How to Make Turmeric Roasted Cauliflower Salad with Tahini, Dates, and Spinach Recipe
Step 1: Whisk the Tahini Dressing
Start by combining the tahini, fresh lemon juice, honey, pressed garlic, and salt in a small bowl. Slowly drizzle in water, a little at a time, whisking continuously until the dressing reaches the consistency of thin honey. This creamy, tangy, and lightly sweet dressing will be the perfect coating that brings all the salad elements together.
Step 2: Spice and Roast the Cauliflower
Place the cauliflower florets in a large bowl. In a separate bowl, whisk together olive oil, turmeric, cumin, black pepper, salt, and a pinch of cayenne pepper. Pour this fragrant spice blend over the cauliflower and toss well until each piece is beautifully coated. Spread the cauliflower on a rimmed baking sheet in a single layer. Roast for 20 to 30 minutes until just tender and golden, but not too soft. Let it cool for about 10 to 15 minutes to maintain a nice texture in the salad.
Step 3: Blanch and Squeeze the Spinach
While the cauliflower cools, prepare the spinach by quickly blanching it in boiling water for about 30 seconds until just wilted. Immediately transfer it to cold water to stop the cooking process, then drain thoroughly. To remove excess liquid, wrap the spinach in a clean kitchen towel and gently squeeze several times over the sink. This step prevents sogginess and keeps the salad crisp and fresh.
Step 4: Combine and Toss
In a large mixing bowl, gently combine the roasted cauliflower, blanched spinach, chopped dates, thinly sliced red onion, and flaked almonds. Give the tahini dressing another whisk and drizzle it over the salad. Toss everything lightly to coat evenly. Taste and adjust seasoning with salt, pepper, or an extra squeeze of lemon juice to brighten the flavors even further.
Step 5: Serve
This Turmeric Roasted Cauliflower Salad with Tahini, Dates, and Spinach Recipe is best served chilled or at room temperature. It’s a vibrant dish that can be made a day ahead and kept chilled, allowing all the flavors to mingle beautifully.
How to Serve Turmeric Roasted Cauliflower Salad with Tahini, Dates, and Spinach Recipe
Garnishes
For an added element of crunch and visual appeal, sprinkle extra toasted flaked almonds on top just before serving. A few fresh lemon wedges provide a zesty option for guests to brighten their salad as they like.
Side Dishes
This salad pairs incredibly well with warm grain dishes like quinoa or couscous, grilled chicken or fish, or even a piece of crusty artisan bread to soak up the luscious tahini dressing. Its bold flavors stand up well to a variety of complementary dishes.
Creative Ways to Present
For entertaining, consider layering the salad in a clear glass bowl to show off its colorful layers, or present it on a large platter garnished with pomegranate seeds and fresh herbs like parsley to elevate the festive vibes. It also makes a beautiful filling for hearty wraps or flatbreads.
Make Ahead and Storage
Storing Leftovers
You can store leftover salad in an airtight container in the refrigerator for up to 2 days. Keep it chilled to maintain the freshness of the spinach and the bright flavor of the dressing.
Freezing
This Turmeric Roasted Cauliflower Salad with Tahini, Dates, and Spinach Recipe is best enjoyed fresh. Because of the spinach and dressing, freezing is not recommended as it can affect both texture and taste negatively.
Reheating
If you prefer a warm salad, gently reheat the roasted cauliflower separately in the oven or on the stovetop and then toss with the fresh spinach, dates, and dressing afterward. Avoid heating the entire mixed salad to preserve freshness and texture.
FAQs
Can I use other greens instead of spinach?
Absolutely! Baby kale, arugula, or mixed spring greens would also work well. Keep in mind that spinach has a tender texture that complements this salad especially well.
What can I substitute for Medjool dates?
If dates aren’t available, try using chopped dried apricots or figs for similar natural sweetness and chewiness. Fresh fruit can also work but will change the texture slightly.
Is this salad vegan-friendly?
Yes! The honey can be swapped with maple syrup to make this Turmeric Roasted Cauliflower Salad with Tahini, Dates, and Spinach Recipe fully vegan without compromising the sweet balance.
How spicy is the salad?
The pinch of cayenne adds just a mild warmth that complements the earthy turmeric and cumin without being overpowering. You can always adjust it to your preferred heat level.
Can I prepare parts of this salad ahead of time?
You can roast the cauliflower and prepare the dressing up to a day in advance, storing both separately. Blanched spinach and assembly are best done just before serving to keep the salad fresh and vibrant.
Final Thoughts
This Turmeric Roasted Cauliflower Salad with Tahini, Dates, and Spinach Recipe is truly a triumph of flavor, color, and nutrition. It’s one of those dishes that feels special and comforting all at once, making it a staple you’ll love keeping in your recipe rotation. I can’t wait for you to try this delightful salad and share it with your friends and family—you’ll see just how irresistible healthy eating can be!
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Turmeric Roasted Cauliflower Salad with Tahini, Dates, and Spinach Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A vibrant and nutritious Turmeric Roasted Cauliflower Salad featuring tender roasted cauliflower spiced with turmeric and cumin, combined with blanched spinach, sweet medjool dates, crunchy toasted almonds, and a creamy tahini-lemon dressing. This salad offers a delicious balance of earthy, sweet, and tangy flavors, perfect as a light meal or side dish.
Ingredients
Dressing
- 1/2 cup Tahini
- 3 tablespoons fresh lemon juice
- 3 tablespoons honey
- 2 medium garlic cloves, pressed
- 1 teaspoon kosher salt or sea salt
- 2–5 tablespoons of water
Roasted Cauliflower
- 2 pounds of bite-sized cauliflower florets (from 1 large or 2 small heads)
- 2 tablespoons olive oil
- 1 tablespoon ground turmeric
- 2 teaspoons ground cumin
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- a pinch of cayenne pepper
Salad Mix
- 8 ounces fresh spinach leaves, washed
- 4–5 medjool dates, chilled, pitted, and chopped
- 1/2 small red onion, peeled, halved and thinly sliced
- 1/2 cup flaked almonds, lightly toasted
- 2–3 tablespoons toasted flaked almonds for garnish
To Serve
- Lemon wedges
Instructions
- Prepare the Dressing: In a small bowl, whisk together the tahini, fresh lemon juice, honey, pressed garlic cloves, and salt. Gradually add water two teaspoons at a time while whisking until the dressing reaches a thin honey-like consistency.
- Roast the Cauliflower: Place cauliflower florets in a large bowl. In a separate small bowl, whisk together olive oil, cumin, turmeric, black pepper, salt, and cayenne pepper. Pour this spice mixture over the cauliflower and toss well to coat all pieces evenly. Spread the cauliflower in a single layer on a rimmed baking sheet and bake at 400°F (200°C) for 20-30 minutes, or until tender and beginning to brown on the edges. Allow to cool for 10-15 minutes.
- Blanch the Spinach: Bring a pot of water to a boil and add the spinach leaves. Stir briefly and allow spinach to wilt for about 30 seconds. Drain in a colander and immediately rinse under cold water, gently tossing to stop cooking. Squeeze out excess water by wrapping spinach in a clean cloth and pressing over the sink.
- Combine Salad Ingredients: In a large bowl, mix the roasted cauliflower, blanched spinach, chopped dates, sliced red onion, and flaked almonds. Whisk the tahini dressing again, then pour over the salad and toss thoroughly to coat. Adjust seasoning with additional salt, pepper, and lemon juice if desired, and toss again.
- Serve: Serve the salad cold or at room temperature, garnished with extra toasted almonds and lemon wedges. The salad can be made up to a day in advance and kept covered in the fridge.
Notes
- Chill dates in the refrigerator for at least an hour before chopping to prevent them from sticking and becoming mushy.
- Don’t overcook the cauliflower; it should be tender but still hold some bite.
- To blanch spinach properly, be sure to immediately cool it under cold water to preserve color and texture.
- This salad can be prepared a day in advance; keep refrigerated in an airtight container.
- Adjust the amount of cayenne pepper to your desired heat level.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
