Turmeric Tahini Roasted Cauliflower Salad

The recipe Turmeric Tahini Roasted Cauliflower Salad can be made in about 45 minutes. Watching your figure? This dairy free, lacto ovo vegetarian, and vegan recipe has 435 calories, 10g of protein, and 26g of fat per serving. For $2.13 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 2. It works well as an affordable salad. 103 people have made this recipe and would make it again. A mixture of turmeric, pearl couscous, cauliflower florets, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Naturally Ella. Taking all factors into account, this recipe earns a spoonacular score of 98%, which is great. Try Turmeric Roasted Cauliflower Salad with Tahini Honey Lemon Dressing, Roasted Sweet Potato and Cauliflower Rice Buddha Bowls with Turmeric Tahini Dressing, and Roasted Cauliflower Salad with Turmeric Dressing for similar recipes.

Servings: 2

Preparation duration: 15 minutes

Cooking duration: 30 minutes

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Ingredients:

2 cups baby spinach

1/4 teaspoon black pepper

2 cups cauliflower florets

1 tablespoon lemon juice

1 tablespoon olive oil

2 tablespoons olive oil

1/2 cup cooked whole wheat pearl couscous

1/4 cup thinly sliced red onion

1/8 teaspoon salt

1 tablespoon tahini

1/2 teaspoon turmeric

Equipment:

oven

roasting pan

whisk

bowl

Cooking instruction summary:

Preheat oven to 375 F. Place cauliflower florets in a roasting pan. In a small bowl, whisk together tahini, olive oil, lemon juice, turmeric, and salt. Pour over the cauliflower and toss until cauliflower is coated. Roast until cauliflower is starting to brown and tender, 25 to 30 minutes. Remove and let cool slightly.Place spinach, red onion, and couscous in a bowl. Add in the cauliflower. Whisk together ingredients for the dressing and pour over salad. Toss until the salad is just combined and coated with the dressing.

 

Step by step:


1. Preheat oven to 375 F.

2. Place cauliflower florets in a roasting pan. In a small bowl, whisk together tahini, olive oil, lemon juice, turmeric, and salt.

3. Pour over the cauliflower and toss until cauliflower is coated. Roast until cauliflower is starting to brown and tender, 25 to 30 minutes.

4. Remove and let cool slightly.

5. Place spinach, red onion, and couscous in a bowl.

6. Add in the cauliflower.

7. Whisk together ingredients for the dressing and pour over salad. Toss until the salad is just combined and coated with the dressing.


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