Roasted Purple Cauliflower Salad
Roasted Purple Cauliflower Salad is a vibrant and nutritious dish that brings together a beautiful palette…
Equipment
- Sheet Pan
Ingredients
Ingredients
- ?1/2 white cauliflower headcut into florets
- ?1/2 purple cauliflower headcut into florets
- ?1/2 broccoli headcut into florets
- ?2 tablespoonsolive oil
- ?1 teaspoonground turmeric
- ?1 teaspoonground black pepper
- ?1 teaspoonsalt
- ?1/2 teaspoonsmoked paprika
- ?2 tablespoonssliced almonds
- ?1/4 cupextra virgin olive oil
- ?2 tablespoonslemon juice
- ?1 teaspoonDijon mustard
- ?1 teaspoonmaple syrup
- ?1 small clovegarlicminced
- ?2 tablespoonschopped fresh parsleyfinely chopped but not packed
- ?1/2 teaspoonsaltcheck if you need to add more
- ?1/4 teaspoonground black pepper
Instructions
Instructions
- Preheat the oven to 180°C (356°F). Line a sheet pan with parchment or lightly oil it.
- In a large bowl combine the white cauliflower florets, purple cauliflower florets, and broccoli florets.
- In a small bowl mix 2 tablespoons olive oil with 1 teaspoon ground turmeric, ½ teaspoon smoked paprika, 1 teaspoon salt, and 1 teaspoon ground black pepper. Pour this mixture over the vegetables and toss until the florets are evenly coated.
- Spread the coated florets in a single layer on the prepared sheet pan. Roast for 20–30 minutes, stirring or flipping once about halfway through, until the vegetables are tender and edges are lightly browned.
- While the vegetables roast, make the dressing: in a bowl or jar combine ¼ cup extra virgin olive oil, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon maple syrup, 1 small clove garlic (minced), 2 tablespoons chopped fresh parsley, ½ teaspoon salt, and ¼ teaspoon ground black pepper. Whisk or shake until the dressing is emulsified.
- When the vegetables are done, transfer them to a serving bowl. Pour the dressing over the warm roasted vegetables and toss gently to coat. Taste and add more salt or pepper if desired.
- Sprinkle 2 tablespoons sliced almonds over the salad and serve warm or at room temperature.
Notes
Feel free to season all of the veggies with one seasoning which is the turmeric and smoked paprika, but this might change the vibrant purple color as well as the green color of broccoli.
Garnish the salad with sliced/flaked almonds, or sunflower seeds.
For an easy salad dressing, just drizzle some extra virgin olive oil and lemon juice over the salad, and season with salt and pepper.
This recipe works for any kind of cauliflower, not necessarily just purple cauliflower.
Garnish the salad with sliced/flaked almonds, or sunflower seeds.
For an easy salad dressing, just drizzle some extra virgin olive oil and lemon juice over the salad, and season with salt and pepper.
This recipe works for any kind of cauliflower, not necessarily just purple cauliflower.