Turmeric Roasted Cauliflower Salad
The other morning I was sitting back in the office trying to figure out what to make with some orange cauliflower I impulsively bought at Whole Foods (along with some purple cauliflower but that recipe comes later). I landed on roasting it with turmeric because of color and there’s a new food trend floating around – turmeric. Google food trends tells me this and the fancy food show this past month showed it too. Why? There seems to be a whole lot of nutritional benefits from it *researching that – it adds some great color to foods and the flavor is mild which allows for versatility.
After deciding to make the cauliflower with turmeric I began jotting down ideas for a hot type of salad and cold salad. This is when I looked over at Dwight and started asking him different questions like “If you were a bachelor again while training for ultras – what would be the better make ahead, eat on the fly, leftovers, type of recipe would be the more likely choice?”. He said the cold one with spinach, chickpeas or lentils and red onion. Since I was clearly headed towards an Indian type of salad, I needed a dressing for it that would hold. I first thought maybe a yogurt based dressing but for some reason coconut milk jumped into my thinking process. It’s Indian influenced, it holds for a while and for a big bonus – vegan! And lastly, I had a mango in the fridge from the mango and avocado salad I made the idea and I just knew the sweetness would be the perfect compliment to the rest of the ingredients!
Really, at the end of the day I was thinking easy, easy, easy.
Why does this recipe work and why is it easy? You are going to roast the turmeric cauliflower at the same time you roast some chickpeas tossed in curry. Then while they are roasting, you are going to puree some coconut milk with cilantro, green onions and lime juice. Lastly, you’ll slice some red onions. Thats it. Now – for storing the salad, you’ll want to store the ingredients individually and combine when you want to assemble/eat the salad.
Last little tip on this recipe: if you are a vegan/vegetarian and your spouse/partner is not – grill a piece of salmon for them. Problem solved!
Turmeric Cauliflower Salad with Spinach
- 1 large bag of spinach
- 1 15-ounce can of chickpeas
- 1 head of cauliflower
- 1 mango
- 1 small red onion
- 1 tablespoon curry powder
- 1 tablespoon turmeric powder
- 1-2 tablespoons olive oil
- kosher salt
- Coconut Dressing - recipe follows
- 1 15-ounce can coconut milk
- 2 limes
- 1 teaspoon white wine vinegar
- 1 cup fresh cilantro
- 1 teaspoon of sugar
- Tiny pinch of salt
- 1 serrano chili pepper (optional)
- Turn your oven to 400F/204C.
- Cut the florets from the cauliflower. Try to cut them in uniform pieces for even cooking times. Toss with the turmeric, some olive oil and a large pinch of salt. Place on a baking pan.
- For the chickpeas you want to drain, toss with some curry powder and olive oil. Place on a separate baking pan. Place both in the oven for 20 minutes.
- While the cauliflower and chickpeas are roasting, slice the onion, the mango and make the dressing by pureeing all of the ingredients. Taste and adjust the seasonings like adding more sugar or cilantro.
- Once the veggies are roasted, you could have a partially hot salad and assemble immediately or just wait. You'r call!
Balanced, High Fiber, Vegan, Vegetarian, Pescatarian, Dairy Free, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free, No Sugar Added, Kosher