Turmeric Cauliflower Salad
Turmeric Cauliflower Salad is for lunch on Sweet Caramel Sunday! With simple ingredients and step by step instructions, you will have the method to make this dish today!
Servings: 8
Calories: 344kcal
Ingredients
Turmeric Cauliflower Salad
- 1 whole cauliflower leaves and stem removed
- 3 teaspoon turmeric
- 1 teaspoon 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
- ⅓ cup peanut butter
- 1 teaspoon lemon juice
Instructions
- 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
Notes
- 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
Nutrition
Calories: 344kcal | Carbohydrates: 5g | Protein: 14g | Fat: 29g | Saturated Fat: 9g | Cholesterol: 116mg | Sodium: 714mg | Potassium: 228mg | Fiber: 0g | Sugar: 2g | Vitamin A: 185IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1.2mg