We love a crisp green salad, but adding warm roasted cauliflower turns it into something a little more satisfying. Roasting brings out cauliflower’s natural sweetness and gives it those irresistible crispy brown edges. Tossing it with a little Turmeric & Tahini Vinaigrette while it’s still warm helps it soak up even more flavour.
Cool cucumber and fresh herbs keep everything light, while crumbled feta adds just the right amount of salty richness. Our Turmeric & Tahini Vinaigrette ties it all together with its creamy texture and warm, earthy flavour.
Serve this salad alongside grilled chicken or salmon, bring it to your next gathering, or enjoy it all on its own for an easy lunch. It’s colourful, flavourful and proof that cauliflower definitely doesn’t have to be boring.
Tip: Roast the cauliflower ahead of time and refrigerate it until you’re ready to assemble the salad. Add the greens and vinaigrette just before serving so everything stays fresh.
Roasted Cauliflower Salad with Turmeric & Tahini Vinaigrette
Ingredients
Method
- Preheat the oven to 425°F.
- Place the cauliflower florets on a large baking sheet. Drizzle with olive oil, season with salt and pepper and toss until evenly coated.
- Roast for 25 to 30 minutes, turning halfway through, until the cauliflower is tender with golden, caramelized edges.
- While the cauliflower is still warm, toss it with 2 tablespoons of Turmeric & Tahini Vinaigrette. Let it cool for about 10 minutes.
- Arrange the mixed greens, cucumber, roasted cauliflower, feta, dill and parsley in a large serving bowl.
- Drizzle with the remaining Turmeric & Tahini Vinaigrette just before serving and gently toss to combine.
