Turmeric Tahini Roasted Cauliflower Salad

2 cups cauliflower florets
1 tablespoon tahini
1 tablespoon olive oil
1 tablespoon lemon juice
1/2 teaspoon turmeric
1/8 teaspoon salt
2 cups baby spinach
1/4 cup thinly sliced red onion
1/2 cup cooked whole wheat pearl couscous
2 tablespoons olive oil
1 tablespoon lemon juice
1/4 teaspoon black pepper
1/8 teaspoon salt

Preheat oven to 375˚ F. Place cauliflower florets in a roasting pan. In a small bowl, whisk together tahini, olive oil, lemon juice, turmeric, and salt. Pour over the cauliflower and toss until cauliflower is coated. Roast until cauliflower is starting to brown and tender, 25 to 30 minutes. Remove and let cool slightly.
Place spinach, red onion, and couscous in a bowl. Add in the cauliflower. Whisk together ingredients for the dressing and pour over salad. Toss until the salad is just combined and coated with the dressing.

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