Anti Inflammatory Roasted Cauliflower Salad with Turmeric & Herbs
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Learn more →Ingredients
4 servings
For the salad
- 1 large head cauliflower (about 2 lb), cut into 1½-inch florets
- 3 tbsp olive oil, divided
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp fine sea salt
- ½ small red onion, very thinly sliced
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 2 tbsp fresh cilantro, roughly chopped
For the dressing
- 3 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1 tsp raw honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ¼ tsp ground turmeric
- ⅛ tsp ground ginger
- ¼ tsp fine sea salt
For serving
- 2 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Spread the cauliflower florets on a large rimmed baking sheet in a single layer — do not crowd them; use two sheets if needed.
- 2
Drizzle 3 tbsp olive oil over the florets, then sprinkle with ½ tsp turmeric, ¼ tsp ginger, and ½ tsp salt. Toss directly on the sheet until every floret is evenly coated.
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