Description

This cauliflower salad with Turmeric Golden Crumble is a vibrant, hearty, and easy-to-make dish, perfect for busy weeknights, healthy lunches, or a crowd-pleasing side. It features tender roasted cauliflower and crispy turmeric-spiced chickpeas, dressed with a zesty lemon-olive oil mixture and fresh herbs.

Ingredients

Scale

1 medium head cauliflower (about 700g), cut into bite-sized florets
1 (15-oz / 425g) can chickpeas, rinsed, drained, and thoroughly patted dry
1.5 tsp (7.5ml) ground turmeric
0.25 cup (60ml) olive oil, divided
3 Tbsp (45ml) fresh lemon juice
0.25 cup (60ml) chopped cilantro or parsley
0.5 tsp (2.5ml) salt
0.25 tsp (1.25ml) black pepper, or to taste

Instructions

Prep the Cauliflower: Preheat your oven to 400(degree)F (200(degree)C). On a large sheet pan, toss the cauliflower florets with 2 tablespoons of olive oil, 1 teaspoon of ground turmeric, 0.25 teaspoon of salt, and 0.25 teaspoon of black pepper. Spread them in a single layer to ensure browning. Roast for 20-25 minutes, or until tender with slightly crispy, golden-brown edges.
Crisp the Chickpeas: While the cauliflower roasts, heat the remaining 1 tablespoon of olive oil in a 10-inch skillet over medium heat. Add the dried chickpeas, 0.5 teaspoon of ground turmeric, 0.25 teaspoon of salt, and a pinch of black pepper. Saute, stirring occasionally, for 5-7 minutes until they turn golden and feel slightly crisp. If they stick, add a tiny splash of water.
Whisk the Dressing: In a small bowl, combine the fresh lemon juice with the remaining 1 tablespoon of olive oil. Whisk until emulsified. For a spicier kick, add a pinch of red pepper flakes.
Combine & Serve: Once the cauliflower and chickpeas are ready, transfer them to a large serving bowl. Pour the lemon-oil dressing over the warm mixture. Gently toss to coat all the ingredients evenly.
Add Fresh Herbs: Stir in the chopped fresh cilantro or parsley.
Taste & Adjust: Taste the salad and adjust seasonings as needed for a balanced profile of savory, tangy, and earthy notes.

Notes

Make a double batch of roasted cauliflower for easy meal prep later in the week. For a lower-carb option, swap half the chickpeas for 0.5 cup toasted slivered almonds. For kid-friendly versions, go lighter on spices and add a touch of honey to the dressing for a sweeter note. Fresh dill or mint can be substituted for cilantro or parsley.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Roasting
Cuisine: Mediterranean

Nutrition

Serving Size: 1.5 cups (about 200 g)
Calories: 310 calories
Sugar: 5 g
Sodium: 310 mg
Fat: 18 g
Saturated Fat: 2.5 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 29 g
Fiber: 9 g
Protein: 10 g
Cholesterol: 0 mg

Keywords: cauliflower salad, turmeric, golden crumble, healthy, weeknight, vegetarian, easy, low-carb, meal prep, side dish