Roasted Cauliflower and Arugula Salad


3 Tbsp olive oil, divided

1 teaspoon turmeric powder

2 teaspoons cumin powder

1 teaspoon ground black pepper

1 large cauliflower head, cut into florets

½ cup sliced almonds

2 cups fresh arugula

4 Medjool dates, chopped

½ cup red onion, sliced thin



1. Preheat the oven to 425° F.

2. Whisk 1 Tbsp of olive oil with the spices in a small bowl.

3. In a medium bowl, toss the cauliflower florets with 1 Tbsp of olive oil. Pour the spice mixture over the top and toss again to evenly coat.

4. Spread the cauliflower florets on a baking sheet and roast for 20-30 minutes, or until golden brown. Remove from the oven and let cool slightly.

5. While the cauliflower cools, put the sliced almonds in a dry skillet and toast over medium heat, stirring constantly, for about 3-5 minutes. Set aside.

6. Place the roasted cauliflower in a large bowl and add the arugula, dates, red onion, and toasted almonds. Pour the remaining 1 Tbsp of olive oil over the top, toss, and season with more black pepper to taste.

7. Enjoy!


Serves 4

Inspired by The Paleo Diet

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