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
Scale
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
