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    Turmeric Cauliflower, Kale & Quinoa Salad

    Hearty, colorful, delicious and, above all, very nutritious today’s turmeric cauliflower salad with kale and quinoa. It’s a salad like those I know you like, those that can easily stand as a main dish.

    Turmeric cauliflower is one of my favorite side dishes. Easy, fast and nutritious, it can accompany a ton of dishes. You just cut off cauli’s florets, sprinkle with olive oil, turmeric and any other spice you want and roast. So simple!

    Χορταστική και θρεπτική σαλάτα κουνουπίδι με κουρκουμά, κέιλ, κολοκυθόσπορο και κινόα. - Α nutritious turmeric cauliflower salad with kale, pepitas & quinoa

    If you do not find kale in your area, you can replace it with spinach, collard greens, or any other green leafy vegetables you want. Same goes with quinoa. It can be replaced with bulgur, millet, brown rice, and even legumes, like chickpeas or lentils. It is a versatile salad like all of this kind. Let your imagination and appetite drive you and you’ll make dreamy nutritional salads. 😉

    If you want to learn more about turmeric read here.

     

    Turmeric Cauliflower, Kale & Quinoa Salad

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    By Evi Serves: 4-5
    Prep Time: 15 mins Cooking Time: 35 mins

    Hearty, colorful, delicious and very nutritious turmeric cauliflower salad with kale and quinoa. It’s a salad that can easily stand as a main dish.

    Ingredients

    • roasted turmeric cauliflower:
    • the florets from 1 medium cauliflower
    • 3 cloves of garlic (grated)
    • ¼ cup 60ml olive oil
    • ½ teaspoon of turmeric powder
    • ½ teaspoon of cumin powder
    • ½ teaspoon chili flakes (or chili powder)
    • salt
    • salad:
    • 1 kale bunch
    • 1 cup cooked quinoa
    • 4 tablespoons of pumpkin seeds
    • a few leaflets of fresh cardamom (optional)
    • turmeric dressing:
    • 3 tablespoons of olive oil
    • 2 tablespoons apple cider vinegar
    • 1 tablespoon of honey (or, maple syrup)
    • ½ teaspoon of turmeric powder
    • salt (freshly ground pepper)

    Instructions

    1

    Preheat oven to 200 ° C.

    2

    Put the cauliflower florets in a large bowl.

    3

    Mix all other ingredients in a small bowl and pour over the cauliflower florets. Mix with your hands (wear gloves so that your hands do not dye yellow) so that all the florets are covered with turmeric oil.

    4

    Place the cauliflower on a baking sheet lined with baking paper and roast for about 35 minutes.

    5

    Leave a few minutes to cool.

    6

    Meanwhile, prepare the turmeric dressing by mixing all the ingredients in a jar with a lid.

    7

    Remove the stalks from the kale and cut the leaves with your hands. Put them in a large bowl.

    8

    Add the cauliflower, quinoa, fresh cardamom (if using) to the bowl and pour over the dressing. Stir well and serve.

    9

    Finally, add 1 tablespoon of pumpkin seeds to each dish.

    Nutrition

    • 297 Calories
    • 24g Carbohydrates
    • 20.8g Fat
    • 6g Fiber
    • 8g Protein
    • 301g Saturated fat
    • 83mg Sodium
    • 7g Sugar

    Notes

    Nutrition facts per serving (243g)

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