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–+ servings
Vegan Roasted Cauliflower Salad With Turmeric and Hazelnuts
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Yield: 3 portions

The Golden Winter Salad : Roasted Cauliflower, Pumpkin And Fresh Spinach

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
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Ingredients
 

  • 1 medium head cauliflower, cut into small florets
  • ½ small pumpkin or 2 cups, cut into small cubes
  • 2 tbsp coconut oil (melted) or extra virgin olive oil, for cauliflower
  • 2 tbsp extra virgin olive oil, for pumpkin and salad
  • 1-2 tsp turmeric
  • 1-2 tsp cumin powder
  • Fresh ground pepper and Himalayan salt to taste
  • 10-15 hazelnuts, roasted and crushed
  • 2-3 handful of young spinach leaves, rinsed

Instructions
 

SALAD

  • Preheat the oven to 180°C (fan).
  • Wash cauliflower and cut into small florets.
  • In a medium to large bowl, mix 2 tbsp of melted coconut oil or olive oil with turmeric, cumin, salt, and freshly ground black pepper (to help activate the turmeric).
  • Toss the cauliflower into the mixture and stir thoroughly until all florets are completely covered.
  • Place them on a baking sheet and leave some space for the pumpkin. Set aside.
  • Peel and cut the pumpkin into small cubes (about 2 cups) and place them next to the cauliflower on the baking tray. Drizzle with a little olive oil (1 tbsp), season with salt and freshly ground black pepper.
  • Put them all into the oven and roast for 15 to 20 minutes (or until soft and lightly roasted). I usually mix one or twice while cooking and roasting.
  • Meanwhile, wash and drain the spinach salad and place it in a large salad bowl.
  • Crush the hazelnuts in a mortar. Roast them in a pan (3 to 4 minutes) and let them cool down.
  • Take the vegetables out of the oven and let them cool down for few minutes (if you want to avoid the spinach to wilt).

DRESSING - ASSEMBLE

  • Drizzle the spinach leaves with extra-virgin olive oil (about 1 tablespoon, adjustable to taste), then sprinkle with roasted hazelnuts.
  • For a creamier option, prepare a delicious Tahini dressing (check under the roasted eggplant recipe).
  • When ready to serve, gently combine the warm roasted vegetables with the spinach leaves in a salad bowl (or serve them separately), as very hot vegetables can cause the spinach to wilt. Enjoy this delicious watm-cold winter salad !
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