Roasted Purple Cauliflower Salad
A vibrant and nutritious salad featuring roasted purple and white cauliflower, broccoli, and crunchy almonds.
Equipment
- Mixing Bowl
- Baking Sheet
Ingredients
Vegetables
- ½ head white cauliflower cut into florets
- ½ head purple cauliflower cut into florets
- ½ head broccoli cut into florets
Seasoning
- 2 tablespoons olive oil
- 1 teaspoon ground turmeric
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- ½ teaspoon smoked paprika
Toppings
- 2 tablespoons sliced almonds
Instructions
- Step 1: Preheat your oven to 425°F (220°C).
- Step 2: Wash the cauliflower heads and broccoli thoroughly. Cut them into small florets and place them in a large mixing bowl.
- Step 3: Drizzle the olive oil over the vegetables. Sprinkle the ground turmeric, black pepper, salt, and smoked paprika. Toss everything together until well-coated.
- Step 4: Spread the seasoned vegetables in a single layer on a large baking sheet. Roast for about 25-30 minutes, stirring halfway through.
- Step 5: About 5 minutes before done, sprinkle the sliced almonds over the top to toast slightly.
- Step 6: Once roasted, let the vegetables cool for a few minutes, then transfer to a serving bowl and toss gently before serving.
Notes
For extra spice, add a pinch of cayenne pepper. Store leftovers in an airtight container in the refrigerator for up to 3 days.