Name: Turmeric Roasted Cauliflower Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 1/2 cup Tahini; 3 tablespoons fresh lemon juice; 3 tablespoons honey; 2 medium garlic cloves, pressed; 1 teaspoon kosher salt or sea salt; 2-5 tablespoons of water (see instructions); 2 pounds of bite-sized cauliflower florets, cut from 1 large head of cauliflower or 2 small heads; 2 tablespoons olive oil; 1 tablespoon ground turmeric; 2 teaspoons ground cumin; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon salt; a pinch or of cayenne pepper; 4-5 medjool dates, chilled, pitted and chopped (note: chill the dates in the fridge for at least an hour before cutting, or they might stick together and turn to mush when you chop them); 8 ounces of fresh spinach leaves, washed; 1/2 of a small red onion, peeled, halved and thinly sliced; 1/2 cup flaked almonds, lightly toasted in a dry skillet for a couple of minutes; 2 or 3 tablespoons of toasted flaked almonds; Lemon wedges to serve alongside

Description

A flavorful roasted cauliflower salad with spinach, almonds, dates and honey lemon tahini dressing. A flavor-packed vegetarian salad or side dish for lunch, brunch or dinner.

Ingredients

Units Scale

For The Dressing:

1/2 cup Tahini
3 tablespoons fresh lemon juice
3 tablespoons honey
2 medium garlic cloves, pressed
1 teaspoon kosher salt or sea salt
2-5 tablespoons of water (see instructions)

For The Salad:

2 pounds of bite-sized cauliflower florets, cut from 1 large head of cauliflower or 2 small heads
2 tablespoons olive oil
1 tablespoon ground turmeric
2 teaspoons ground cumin
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
a pinch or of cayenne pepper
4-5 medjool dates, chilled, pitted and chopped (note: chill the dates in the fridge for at least an hour before cutting, or they might stick together and turn to mush when you chop them)
8 ounces of fresh spinach leaves, washed
1/2 of a small red onion, peeled, halved and thinly sliced
1/2 cup flaked almonds, lightly toasted in a dry skillet for a couple of minutes

Optional Garnishes:

2 or 3 tablespoons of toasted flaked almonds
Lemon wedges to serve alongside

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Instructions

Preheat the oven to 425ºF. Set an oven rack in the center position.

In a small bowl whisk the tahini (1/2 cup), 3 tablespoons of lemon juice, honey (3 tablespoons), garlic, and salt (1 teaspoon). Slowly add water, 2 teaspoons at a time, whisking, until your dressing is the consistency of thin honey.
Put the cauliflower in a large bowl. In a small bowl whisk the oil (2 tablespoons), cumin (2 teaspoons), turmeric (1 tablespoon), black pepper (1/2 teaspoon), salt (1/2 teaspoon) and a pinch of cayenne. Pour spice mixture over the cauliflower and toss well until all the pieces are evenly coated. Spread florets out on a rimmed baking sheet in a single layer. Bake for 20-30 minutes or until just tender and starting to brown in spots. Don't let it get too soft. Cool for 10-15 minutes.
While the cauliflower cools, blanch the spinach by dropping it into a pot of boiling water. Give it a stir and allow it to wilt for 30 seconds or so. Drain in a colander and immediately run under cold water, lifting and turning the leaves, to stop the cooking process. Drain spinach and remove excess water by wrapping the spinach in a clean dish cloth and squeezing it several times, over the sink.
In a large bowl, combine roasted cauliflower, spinach, dates, red onion and almonds. Give the dressing another whisk and pour it over the salad. Toss. Season, to taste with salt and pepper and additional lemon juice. Toss again.
Serve cold or at room temperature. You can make this up to a day ahead and keep it covered in the fridge.

Prep Time: 15 mins
Cook Time: 25 mins
Category: salad, side dish
Method: oven
Cuisine: Mediterranean