Bright-yellow cauliflower florets over a bed of purple and green leafies make for a seasonally appropriate side dish. This simple, vegan-friendly salad is tossed with lemon juice, parsley and golden ground turmeric, revealing a beautiful color and fresh flavor. Add a sweet note with dried fruit and a sprinkle of hemp seeds for an added crunch. Serve as a side dish or double (or even triple) the recipe to make an entrée-sized salad.
Serves 4 to 6 as a side dish
Ingredients
5 cups cauliflower florets
1/2 cup golden raisins, Thompson raisins or dried apricots, chopped
1/4 cup hemp seeds
2 Tbsp. avocado oil
2 tsp. ground turmeric
1/2 tsp. Himalayan salt
1/8 tsp. fresh ground black pepper
Pinch cayenne pepper
Dressing
1 tsp. lemon zest
2 Tbsp. avocado oil
2 Tbsp. fresh lemon juice
Salt & fresh ground pepper, to taste
Handful freshly chopped parsley
Directions:
- Preheat oven to 400 degrees F.
- In mixing bowl, combine cauliflower, avocado oil, turmeric, black pepper, cayenne and salt. Toss until each floret is fully coated.
- On a sheet pan lined with parchment paper, arrange cauliflower.
- Roast in over for 20-30 minutes until golden yellow and lightly crispy.
- Meanwhile, in bowl, combine lemon zest, avocado oil, lemon juice and parsley. Set aside.
- In large bowl, toss roasted cauliflower, raisins, hemp seeds and dressing. Add salt and pepper to taste.
- Serve chilled or at room temperature over a bed of greens like arugula or a colorful spring mix.