Roasted Cauliflower Salad

Printer-friendly versionPrinter-friendly version

Serves 4-6

1 head cauliflower

2 Tbsp vegetable oil

Salt and pepper to taste

2 tsp ground turmeric

1 Tbsp paprika

1 tsp ground cumin

DRESSING

½ cup plain full fat yogurt
1 Tbsp dijon mustard

1 Tbsp honey

2 Tbsp chopped dill

½ cup finely chopped green onion (green part only) or chopped chives

1 Tbsp vegetable oil
1 tsp minced garlic

Zest of 1 lemon

Juice of 1 lemon or to taste

 

1 english cucumber chopped in small dice

1 red pepper chopped in small dice
3 stalks celery chopped in small dice

Chopped flat leaf parsley for garnish
 

Preheat oven to 400 ̊F
Slice cauliflower into small florets.

Mix salt, pepper, turmeric and paprika in a small bowl.
Toss cauliflower with oil in a large bowl.

Spread on a parchment paper lined cookie sheet.

Sprinkle cauliflower with mixed dry spices

Bake 25 minutes or until lightly browned and a bit crispy.
In a large bowl, combine all dressing ingredients. Set aside.
Once cauliflower is cooked, set aside and let cool slightly before adding to the yogurt
dressing.

Toss with chopped vegetables and check for seasoning.

Garnish with parsley and serve.