Photo Credit: Scott Yavis

Roasted Cauliflower Salad with Toasted Almonds and Ginger-Turmeric Vinaigrette

Adding a cup of halved grapes (either raw or roasted with the cauliflower) to this recipe will add a comfortingly sweet and juicy touch that goes a long way toward balancing the lemony vinaigrette. And make sure to use as much nose-tickling ginger and anti-inflammatory turmeric as you like!

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Roasted Cauliflower Salad with Toasted Almonds and Ginger-Turmeric Vinaigrette

Adding a cup of halved grapes (either raw or roasted with the cauliflower) to this recipe will add a comfortingly sweet and juicy touch that goes a long way toward balancing the lemony vinaigrette. And make sure to use as much nose-tickling ginger and anti-inflammatory turmeric as you like!
Course: Salad
Keyword: cauliflower, roasted, salad
Servings: 8 people
Calories: 67kcal
Author: Amy Watson

Ingredients

ROASTED CAULIFLOWER

  • 1 small head cauliflower, chopped into small florets
  • 1/2 tsp salt
  • 1 tsp extra-virgin olive oil
  • 1 1/2 Tbsp dried tarragon leaves
  • 1 Tbsp fresh oregano leaves or 1 tsp dried oregano

VINAIGRETTE

  • 1/3 cup fresh lemon juice
  • 1 tsp unpasteurized honey (optional) 
  • 1/2 tsp salt
  • 1/8 tsp freshly ground black pepper
  • 1/4 cup chopped chives or green onions (green parts only)
  • 2 Tbsp grated peeled gingerroot
  • 1 Tbsp grated turmeric root or 1/2 tsp dried turmeric
  • 1 Tbsp extra-virgin olive oil

SALAD

  • 1 zucchini, sliced into noodles using a vegetable peeler, box grater, or mandoline 
  • 2 large carrots, sliced into noodles
  • 1/2 cup chopped parsley
  • 1/4 cup toasted almond slices, pecans, or hazelnuts

Instructions

  • Preheat oven to 375 F. In bowl, toss cauliflower with 1/2 tsp salt, 1 tsp olive oil, tarragon, and oregano. Spread on baking sheet and roast for 10 minutes. Stir and return to oven for another 10 to 15 minutes, until cauliflower florets have softened and browned. 
  • Meanwhile, in sealable jar, add all vinaigrette ingredients and shake. Taste, and adjust with more honey, salt, or lemon juice.
  • Combine roasted cauliflower with remaining salad ingredients and toss with vinaigrette.

Nutrition

Calories: 67kcal | Carbohydrates: 10g | Protein: 3g | Fat: 3g | Sodium: 333mg | Fiber: 3g | Sugar: 4g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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