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

 

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.


Nutrition Information:

Quickview
434k Calories
9g Protein
25g Total Fat
43g Carbs
70% Health Score
Limit These
Calories
434k
22%

Fat
25g
40%

  Saturated Fat
3g
23%

Carbohydrates
43g
15%

  Sugar
3g
3%

Cholesterol
0.0mg
0%

Sodium
207mg
9%

Get Enough Of These
Protein
9g
20%

Vitamin K
173µg
165%

Vitamin C
61mg
74%

Vitamin A
2820IU
56%

Manganese
0.86mg
43%

Folate
136µg
34%

Vitamin E
3mg
25%

Fiber
5g
23%

Phosphorus
198mg
20%

Vitamin B1
0.27mg
18%

Potassium
624mg
18%

Magnesium
68mg
17%

Vitamin B6
0.34mg
17%

Copper
0.32mg
16%

Vitamin B3
2mg
13%

Iron
2mg
13%

Vitamin B5
1mg
13%

Vitamin B2
0.17mg
10%

Calcium
79mg
8%

Zinc
1mg
8%

Selenium
3µg
5%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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