Cauliflower Salad with Lime and Turmeric | The Jewish Week | Food & Wine

Cauliflower Salad with Lime and Turmeric

Cauliflower Salad with Lime and Turmeric

Cauliflower Salad with Lime and Turmeric / Noah Fecks

Makes 4 servings

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1 large head cauliflower (about 2 pounds)

1 tablespoon extra-virgin olive oil

Dash of salt

½ teaspoon turmeric

3 cups arugula

¼ cup fresh lime juice (about 2 limes)

1 cup pepitas or sunflower seeds


Preheat the oven to 450°F. Chop the cauliflower into small florets and

place them on a sheet pan. Drizzle the olive oil on the cauliflower and add a dash of salt. Roast in the oven for 20 to 25 minutes, turning once or twice, until the cauliflower is golden brown.

Remove from the oven and set aside to cool. Once the cauliflower is cool, chop it into smaller bite-size pieces and toss in a bowl with the turmeric, and then add the arugula, lime juice, and seeds and toss.

How to Bring It!
This salad can be made ahead, but store the arugula separately—it wilts quickly if dressed too early. You can toss all the other ingredients with the dressing together at least a day ahead if needed, but save the arugula until the last minute before serving.

Reprinted with permission from BRING IT! © 2018 by Ali Rosen, Running Press

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