Roasted Cauliflower Salad With Turmeric

Roasted Cauliflower Salad With Turmeric

Prep / Cook / Total    -    20 / 20 / 40min

My Roasted Cauliflower Salad with Turmeric is a delicious side dish which is ideal for many occasions. It is healthy, satisfying and best of all, it is easily prepared. Not only does it look and taste good, but it is also full of health-benefiting nutrients. It’s not always that we find that food which is good for us is also delicious so I regard this as a bonus.



  • Cauliflower – Cauliflower is a member of the Brassica family, along with broccoli, cabbage, Brussels sprouts and kale. All members of this family contain many beneficial nutrients.
  • Olive oil – I prefer to use Extra Virgin Olive Oil for its flavour and its health-benefiting antioxidants and heart-healthy fats.
  • Sea salt and black pepper – I prefer to use sea salt, and for the best flavour, freshly ground black pepper.
  • Ground turmeric – Turmeric is a member of the ginger family. It is a popular spice, a vibrant amber shade, often used to flavour curry powders. It is purported to have anti-inflammatory and antioxidant properties.
  • Slivered almonds – Blanched almonds have been sliced into little batons to produce slivered almonds. They are readily available in supermarkets. They add great texture to the Roasted Cauliflower Salad.
  • Fresh mint – a favourite ingredient of mine.  Along with its vibrant colour and fresh aroma, it is a great flavour booster and adds bright notes to the salad.
  • Italian/Flat Leaf Parsley – I prefer the flavour and texture of Italian/flat-leaf parsley. However, you could use the curly leaf variety if you prefer.
  • Pomegranate arils – a wonderful addition to many dishes. They add sweet, yet tart, flavour, vibrant colour and welcome texture.
  • Yoghurt – My favourite yoghurt is Greek-style which is thicker than regular yoghurt. This is because it has been strained to allow some of the liquid, the whey, to drain off. This produces yoghurt which is more nutritious and has a rich, velvety texture. However, you can use plain yoghurt of your choice.
  • Tahini – a thick paste, made from roasted, ground sesame seeds. It has a delicate sesame flavour with a consistency which is similar to peanut butter.
  • Lemon juice – a great flavour booster. I always use freshly squeezed lemon juice as it has a better flavour than the bottled variety.
  • Garlic – use fresh garlic and not from a jar for the best flavour.
  • Maple syrup/honey – I use maple syrup to slightly sweeten the dressing. Avoid maple flavoured syrup. You could also use honey if you prefer.



  1. To begin, cut the cauliflower into florets, then, wash and thoroughly dry them. Next, toss them in an olive oil, turmeric, salt and pepper mix.
  2. Turn the florets onto a baking paper-lined tray, ensuring they are in a single layer and there is a little space between each one. After 20 minutes roasting in a hot oven, the florets emerge slightly charred and full of caramelised flavours.
  3. Whilst the cauliflower is roasting, prepare the dressing by mixing together the yoghurt, tahini, lemon juice, garlic, salt, pepper and maple syrup/honey.
  4. Toss the roasted florets in the dressing along with the chopped parsley and mint, then turn into a serving bowl and top with the toasted, slivered almonds and pomegranate arils.



This Roasted Cauliflower Salad with Turmeric is a simple dish to prepare, but here are a few tips to help you along the way:

To easily separate the cauliflower into florets, begin by removing the leaves from the base. Next, cut the cauliflower in half from the top down through the stem.

Lay the cauliflower halves, cut side down, on your cutting board and cut each piece in half from the top to the bottom. You now have quarters.

Lay a cauliflower quarter on the cutting board and cut out the core. Separate the cauliflower florets. Repeat with remaining cauliflower. Halve or quarter any large florets. To ensure even roasting of your cauliflower, it is important to have the florets a similar size.

I wash the cauliflower after cutting it. It is difficult to get into all the crevices when it is whole as the florets are tightly packed.

After washing the cauliflower, dry the florets well. Too much moisture will mean that the cauliflower will steam instead of roast. For this recipe, we want the caramelised edges which are so delicious.

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