Roasted Cauliflower Salad

This recipe is the perfect winter salad! Top with any protein - chicken, beef, tofu, or any other options you enjoy!

Inspired by: Our Salty Kitchen

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

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

• 1/2 tsp sea salt

Roasted Cauliflower Salad Base

• 5 oz arugula

• 1/2 bunch parsley coarsely chopped

• 1/2 red onion thinly sliced

• 1/3 c marinated black olives chopped

• 2 tbsp sesame seeds

Yogurt Tahini Dressing

• 1/4 c greek yogurt

• 2 tbsp unfiltered extra virgin olive oil

• 2 tbsp tahini

• 1 lemon juiced

• 1/2 tsp cracked black pepper

Instructions:

1. Preheat oven to 425.

2. Cut 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. 

3. Spread the cauliflower onto a baking sheet and roast, stirring once halfway through, until tender and browned in spots, 20 minutes. 

4. 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. 

5. 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).

6. Top the salad with the roasted cauliflower, then drizzle with the yogurt tahini dressing. Serve warm or at room temperature. 

Whole recipe serving breakdown:

1 Servings Protein

0 Servings Carb 

7 Servings Fat

6 Servings Veggies