A main dish salad recipe that has to please because you get to choose the protein. We opted for salmon, but the roasted cauliflower and greens go great with the other options, too.

Source: Better Homes and Gardens

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Recipe Summary

prep:
15 mins
roast:
20 mins to 25 mins at 450°
Servings:
4
Yield:
8 cups
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Turmeric-Roasted Cauliflower Salad

Ingredients

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Directions

Instructions Checklist
  • Preheat oven to 450°F. Line a 15x10-inch baking pan with foil. Spread cauliflower in pan. In a bowl stir together olive oil, turmeric, salt, and pepper. Drizzle over cauliflower; toss to coat. Roast 20 to 25 minutes or until cauliflower is crisp-tender. Let cool.

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  • In a large bowl combine kale, red onion, and Tahini Vinaigrette; toss to coat. Add cauliflower and lightly toss to combine. Divide salad among plates. Add Desired Protein Choice to salads. Sprinkle with cilantro and serve with lemon wedges.

Nutrition Facts (Turmeric-Roasted Cauliflower Salad)

151 calories; total fat 10g; saturated fat 1g; polyunsaturated fat 2g; monounsaturated fat 6g; cholesterol 0mg; sodium 264mg; potassium 783mg; carbohydrates 16g; fiber 5g; sugar 4g; protein 5g; trans fatty acid 0g; vitamin a 1649IU; vitamin c 151mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 2mg; vitamin b6 0mg; folate 106mcg; vitamin b12 0mcg; calcium 155mg; iron 3mg.

Tahini Vinaigrette

Ingredients

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Directions

Instructions Checklist
  • In a small bowl combine all ingredients.

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