Roasted Cauliflower with Turmeric Dressing

My best friend recently gave me Julie Montagu’s new cook book, Superfoods: The Flexible Approach to Eating More Superfoods. The yogi/nutritionist has created this incredible book that honestly makes nutritious, healthy cooking so simple, easy and enjoyable. I adore this book!

While flipping through each glossy page, this Roasted Cauliflower with Turmeric Dressing recipe really caught my attention. I’ve become rather obsessed lately with roasting vegetables. It’s incredibly easy and they are absolutely delicious straight out of the oven, whether cauliflower, carrots, beetroot, sweet potato, squash, you name it! The sweet, rich flavours just pop out, and combining with different dressings makes a perfect dinner side dish.

This tangy turmeric dressing is such an explosion of flavour and compliments the slightly crispy, nutty cauliflower perfectly. You’re going to love this recipe I promise!

Roasted Cauliflower with Turmeric Dressing Recipe

(Serves 3-4)

Ingredients (for the cauliflower salad)

1 cauliflower, broken into florets
1 large onion, sliced
1 can chickpeas, drained
1/3 cup sliced almonds
2 Tbsp coconut oil, melted
Salt & pepper (optional)

Ingredients (for the turmeric dressing)

4 Tbsp apple cider vinegar
1 garlic clove, crushed
2 lemons, juiced
1/4 avocado
1 Tbsp agave syrup (or honey)
1 Tbsp ground turmeric

Method

Pre-heat the oven to 180°C (350°F).
In a large bowl, mix together the cauliflower florets with the melted coconut oil.
Spread the cauliflower on a baking sheet along with the sliced onion and can of chickpeas. Sprinkle a bit of salt and pepper and roast for 30-40 minutes. In the last 3 minutes, sprinkle the sliced almonds on top of the cauliflower.
While the cauliflower is roasting, place all the dressing ingredients in a blender/food processor and blend away until a bright orange, thick dressing forms.
Mix the dressing with the roasted cauliflower salad to create a wonderfully delicious, eye-catching dish!