If you are looking for a fun and healthy summer dish, this turmeric cauliflower salad is perfect for lunch or a light dinner. With baked cauliflower spiced with turmeric, fresh vegetables and quinoa, it is full of flavour and very simple to put together.
Summer salads always feel perfect for lunch, or as picnic or BBQ sides. If you love salads too then you may like to see my asparagus caprese salad which is perfect for the early summer months, and stone fruit caprese salad that makes the most of summer peaches.
And for another salad using quinoa, why not check out my quinoa arugula salad!
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Why this salad is so good
- Flavourful. Cauliflower can feel a little dull by itself, and calling out for added flavour. Turmeric adds a nice hint of spice.
- Plant-based protein. The quinoa provides some protein to make it a bit more hearty.
- Easy to make. Just a few simple steps to make this tasty lunch!
Ingredients
The ingredients you will need for this turmeric cauliflower salad are:
- Cauliflower - a staple vegetable that I think needs a bit of spice to bring out the best of its flavour. We use turmeric in this recipe.
- Turmeric - this bright yellow spice has lots of reputed health benefits, and gives a lot of flavour too. It's also an inexpensive spice, and the Simply Organic ground turmeric root is good.
- Quinoa - to make the salad more hearty and into a main meal if you wish. Quinoa is naturally gluten-free and also a great source of plant-based protein. There are different varieties, but I tend to use something like the Terrasoul organic white quinoa.
- Pomegranate - these pretty jewel-coloured seeds not only make this salad look lovely, but are also a great source of fibre, vitamins and minerals (Healthline).
- Rocket / arugula - because we have to have some healthy greens in there!
- Radishes - these give a nice sharp peppery kick to the salad.
Step by step instructions
Step 1
Arrange the cauliflower on the tray, drizzle with oil and then sprinkle over the turmeric. Toss to combine so the cauliflower is evenly coated in the spice. Bake until tender. Set aside to cool.
Step 2
Prepare the quinoa according to packet instructions, then set aside to cool.
Step 3
Make the tahini dressing, or an alternative dressing as set out below if you prefer.
Step 4
Combine the salad ingredients on your plate, and drizzle over the dressing.
Alternative salad dressings
Tahini is my go-to dressing for this salad, but if you aren't a big fan of it or aren't able to tolerate sesame, then there are other options to try.
A recent favourite of mine is to use little 'blobs' of pesto on salads. It is full of flavour, and really perks up any salad dish.
Two easy pesto recipes:
Dairy-free basil and pumpkin seed pesto
Or, if you like a more fruity salad dressing, then my pomegranate vinaigrette would work so well and pair up with the pomegranate seeds in the salad.
How to serve
This salad can be served on its own as a plant-based lunch or dinner recipe, or you can add cheese, chicken or other protein on the side. Fresh cheese such as ricotta, cottage cheese and mozzarella are low histamine on the SIGHI list.
Or in smaller portions this salad makes a great side dish for a BBQ night, as a picnic or a buffet-style dinner with other plates. Some other plates and side dishes could be:
More healthy salads to enjoy
These flavourful salads work perfectly for lunch, or as side dishes.
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Recipe
Turmeric cauliflower salad
Ingredients
For the tahini dressing
- 3 tablespoon tahini
- 1 tablespoon water
- pinch salt
- pinch black pepper optional
Instructions
- Preheat the oven to 180C and line a baking tray with parchment paper. Arrange the cauliflower on the tray, drizzle with oil and then sprinkle over the turmeric. Toss to combine so the cauliflower is evenly coated in the spice. Bake for 20-25 minutes until tender. Set aside to cool.
- Prepare the quinoa according to packet instructions, then set aside to cool.
- Make the tahini dressing by combining the tahini and water, and stirring until it becomes a dressing. Add more water to thin, or more tahini to thicken, to your preference.
- Combine the ingredients in your bowl or plate. Drizzle with tahini dressing. Enjoy!
Notes
- Spread the cauliflower evenly on the baking tray for an even bake.
- Add more water to thin the tahini dressing, or more tahini to thicken.
- black pepper, which scores 2.
- rocket / arugula isn't on the SIGHI list.
- tahini (sesame), which scores 1.
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