Turmeric Cauliflower Salad! It is bright, it is colourful and it is good for you!
Salads can bring colour and vibrancy to our meals! Readers favorites are the Watermelon Cucumber Salad (also vegetarian) and Salmon Zucchini Salad. Popular festive salads are the Thanksgiving Salad and the Christmas Salad.
Warm Salad recipes
Happy Sunday my friends, I hope you are enjoying your weekend. It is bloody freezing in Brisbane. Seriously like 7 degrees. (I know, I know, that is not cold compared to some places, but here in vegas, you almost get burnt by the metal putting your seat belt on in summer) I had yoga both yesterday and this morning and whilst I normally jump out of bed and go, I was thinking, hmmm is it too cold to go. But you can’t let the weather get you down, so hop to it, I did.
The recipe I wanted to share with you guys today is for a Roasted Turmeric Cauliflower Salad. It’s definitely a salad you will love!
Remember when I posted the recipe for the Turmeric Cous Cous Salad with Bacon Drizzle recently, well that got me thinking about using turmeric again, but it’s a bit boring to make all of my salads with cous cous or quinoa so, cauliflower rice became flavour of the month.
How to make a Turmeric Cauliflower Salad
Here are some of the thoughts about creating this dish:
- I am happy to eat salad quite often, as long as it is not BORING
- It is bloody cold, if I am eating salad, I want it to be one I can heat up
- No cous cous or quinoa in this new one as been there, done that, will do again, just not tomorrow
- Plain white cauliflower is a bit unoriginal, why don’t I make it bright yellow
And there you have it, the dish was born and the cogs were in motion to create a Turmeric Cauliflower Salad, yummo!!
You can see from the pic below, the process in making this salad starts off very similarly to the Broccoli Rice Salad I posted just last week.
It is as easy as using your food processor to finely dice the cauliflower (and adding the turmeric as you go, hello bright YELLOW in da house), transferring it to a lined baking tray, seasoning it with salt, pepper and some chilli flakes. Dripping a little olive oil all over it and boom into the oven it goes.
So as the turmeric cauliflower is getting its roast on, you can also cook the bacon and boil the eggs. Sometimes, I think it is easier to do more things at once than just doing one at a time, so pop some good music on, get your feet moving and pump out this salad.
You can see from the photo above the other ingredients in the salad, so whilst we have talked about the turmeric cauliflower, the egg and the bacon, you also need a can of chick peas and a bunch of chopped shallots (green onions for my USA and Canadian pals).
The only other thing to do at this point is to make your drizzle and for this one, I came up with a satay style one, which is essentially a combination of greek yoghurt, peanut butter and a touch of lemon juice. You throw all that in the blender jug, blitz it and then you are ready to pour it into the mix.
Then it is a simple matter of taking 2 dessert or soup spoons and using them to toss the salad. You will find you will have a bit of drizzle over, that is great, keep it if you are using it for work lunches as you can heat, re drizzle (o diddle, diddle, said I think the cat with the fiddle) and eat!
You will have a bright yellow dish staring back at you, like the pic below…………
And now…………let’s have a look at the recipe…………
Turmeric Cauliflower Salad
Turmeric Cauliflower Salad
- 1 whole cauliflower leaves and stem removed
- 3 tsp turmeric
- 1 tsp salt
- 1 tsp cracked pepper
- 1 tbsp olive oil
- 400 grams streaky bacon
- 4 eggs free range
- 1 bunch shallots, chopped green onions
- 1 425g tin chickpeas drained and rinsed
Satay Style Peanut Drizzle
- 1 cup low fat greek yoghurt
- 1/3 cup peanut butter
- 1 tsp lemon juice
- Preheat your oven to 180 degrees, line 2 baking trays with greaseproof paper, and place a wire rack in one of them.
- Break the cauliflower up into small pieces and finely dice in batches with 1 teaspoon turmeric per batch for the whole head of cauliflower
- Spread the diced cauliflower out over one of the baking trays, season with salt, pepper and chilli flakes and drizzle olive oil over. Bake for 15 minutes
- Place the bacon on the wire rack and bake for 15 minutes or until edges are crispy
- Boil the eggs in a medium sauce pan for 6 minutes,then tip hot water out and fill pan with cold water. Peel when cool and finely slice.
- Finely slice the shallots and rinse the chickpeas.
- Start adding the cauliflower to the salad bowl, both on the bottom and the side. Add sliced egg, chopped bacon, shallots and chickpeas
- Dress salad with Satay Style Peanut dressing and toss to combine
Satay Style Peanut Drizzle
- Add the yoghurt, peanut butter and lemon juice to a blender jug and blitz to combine
- Use the lemon juice in the drizzle very sparingly. Too much and it will be all yickky tart like, but just enough and oh so good
- I did one whole cauliflower in 3 batches in the food processor. Reason being there is too much to do it all in one go and you don't want the bottom bits to turn into a pulp whilst the top bits are still large chucks.
- The leftover drizzle will set in the fridge, but that is all good, just scoop onto the salad and stir through if you are doing the take to work and eat option.
- I cook the bacon like I mention in the recipe as the fat drips off. Even though streaky bacon is a thinner cut than normal bacon slices, this method will mean you consume less of the dripped off oily fat
Now, I’m going to let you guys in on my favourite salads. I think if all salads tasted as good as food that is notoriously bad for us, then we would eat them more often. So what I tend to do is go with a few key ingredients that I love and building from there. A few you can check out are:
- Bacon and Egg Quinoa Salad (is there anything better than bacon and eggs in salad, nope I don’t think so!!)
- Potato Salad (ever BBQ needs one of these)
And some not so ‘salad’ type but still veggie packed dishes:
- Meatless Monday Vegan Noodles (lots of bell peppers provide colour in this dish!)
- Mushroom and Spinach Risotto
- Dukkah Tofu Salad (also has quinoa but is a vegan option)
- Vegan Yellow Curry Noodle Bowl (lots of flavour and veggies)
- Brocolli, Bacon and Feta frittata (lots of veggies and a little bacon)
Thanks for coming my friends, stay warm, chat soon.
Adrianne (from Sunny but bloody freezing cold Brisvegas)
P.S Does it suprise you that Tonks is in the bed, covered in blankets looking, oh so cute, nope I didn’t think so!!