Name: Roasted Purple Cauliflower Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: ½ head white cauliflower (cut into florets); ½ head purple cauliflower (cut into florets); ½ head broccoli (cut into florets); 2 tablespoons olive oil; 1 teaspoon ground turmeric; 1 teaspoon ground black pepper; 1 teaspoon salt; ½ teaspoon smoked paprika; 2 tablespoons sliced almonds

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Roasted Purple Cauliflower Salad is a vibrant and nutritious dish that brings together a beautiful palette of colors and flavors. With the earthy sweetness of roasted cauliflower and broccoli combined with the crunch of sliced almonds, this salad is not only a feast for the eyes but also for the palate. The unique blend of spices elevates the taste, making it a delightful addition to any meal. Whether you’re hosting a gathering or simply looking for a healthy side dish, this salad is sure to impress.

Why This Recipe Is a Must-Try

This Roasted Purple Cauliflower Salad stands out for many reasons. First and foremost, the color! The deep hues of purple cauliflower combined with the classic white cauliflower and vibrant green broccoli make this dish pop on any table setting. Additionally, roasting the vegetables enhances their natural flavors, introducing a lovely char and caramelization that you simply can’t achieve with steaming or boiling. Not to mention, it’s packed with nutrients and is suitable for various dietary preferences. This dish is perfect for anyone looking to elevate their vegetable game.

Ingredients

½ white cauliflower head, cut into florets
½ purple cauliflower head, cut into florets
½ broccoli head, cut into florets
2 tablespoons olive oil
1 teaspoon ground turmeric
1 teaspoon ground black pepper
1 teaspoon salt
½ teaspoon smoked paprika
2 tablespoons sliced almonds

How To Make Roasted Purple Cauliflower Salad

Step 1: Preheat Your Oven

Begin by preheating your oven to 425°F (220°C). A hot oven is key to achieving those perfectly roasted veggies.

Step 2: Prepare the Vegetables

Wash the cauliflower heads and broccoli thoroughly. Cut them into small florets, ensuring they’re similar in size for even cooking. Place them in a large mixing bowl.

Step 3: Season the Vegetables

In the mixing bowl with the florets, drizzle the olive oil over the vegetables. Sprinkle the ground turmeric, black pepper, salt, and smoked paprika. Toss everything together until the florets are well-coated in the oil and spices.

Step 4: Roast the Vegetables

Spread the seasoned vegetables in a single layer on a large baking sheet. This helps them roast evenly. Roast in the preheated oven for about 25-30 minutes, or until the edges are crispy and the vegetables are tender. Make sure to stir the vegetables halfway through roasting for even coloring.

Step 5: Add the Almonds

About 5 minutes before the vegetables are done, sprinkle the sliced almonds over the top. This will allow them to toast slightly and add another layer of flavor to your salad without overcooking them.

Step 6: Assemble the Salad

Once roasted, remove the baking sheet from the oven and let the vegetables cool for a few minutes. Transfer the roasted vegetables to a serving bowl, and give it a gentle toss before serving. You can garnish with fresh herbs like parsley or cilantro for extra flavor if desired.

Expert Tips

For extra spice, add a pinch of cayenne pepper or your favorite hot spice blend.
Make sure to cut the florets into similar sizes to ensure even cooking.
If you have leftover veggies, store them separate from the salad to keep them crispy.
Feel free to add other nuts or seeds like sunflower seeds or walnuts for added crunch.

Variations and Customizations

Try adding roasted chickpeas for a protein boost.
Incorporate other seasonal vegetables such as Brussels sprouts or carrots.
Swap out sliced almonds for pumpkin seeds or sunflower seeds for a nut-free version.
Add a drizzle of tahini or balsamic glaze for a creamy or tangy finish.

How to Store Leftovers

To store any leftover Roasted Purple Cauliflower Salad, first let it cool completely. Place the salad in an airtight container and store it in the refrigerator. It will keep well for about 3 days. When ready to serve, reheat gently in the oven or enjoy it cold!

FAQ

Can I make this salad ahead of time?

Absolutely! You can roast the vegetables the day before, let them cool, and store them in the refrigerator. Just toss them together right before serving to maintain the fresh flavors.

Are there any other vegetables I can add?

Yes! Feel free to get creative. Zucchini, bell peppers, or even asparagus would make great additions to this salad.

Can I use frozen cauliflower and broccoli for this recipe?

While fresh vegetables provide the best texture and flavor, you can use frozen ones. Just be sure to thaw and pat them dry before roasting.

Is this salad suitable for meal prep?

It is! The roasted vegetables store well, making it a great option for meal prep. Pair it with grains like quinoa or farro for a complete meal.

Conclusion

Roasted Purple Cauliflower Salad is not only a vibrant and healthy dish but also an easy and versatile addition to your culinary repertoire. With the stunning colors and delightful flavors, it’s perfect for any occasion—from a simple weeknight dinner to a fancy gathering. The combination of roasted vegetables and crunchy almonds creates a satisfying experience that is both nutritious and delicious. So why not give this recipe a try? Your taste buds will thank you!

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