Golden Roasted Cauliflower and Quinoa Salad

This Roasted Cauliflower and Quinoa Salad with Turmeric is a healthy, satisfying, and delicious salad that everyone in your family will love. It is great for a quick meal-prep lunch or a light quinoa salad for dinner. You can’t beat the savory tahini dressing with sweet raisins for the perfect sweet and savory combination!

Prep: 15 minutesCook: 60 minutesTotal: 1 hour 15 minutes
Fat 15 Carbs 37 Protein 10
Yield 6 1x



  • 1/4 cup olive oil
  • 1/2 tablespoon tahini
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons balsamic vinegar
  • 1/8 teaspoon salt
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon ground curry
  • 1 teaspoon honey

Roasted Cauliflower

  • large head cauliflower, chopped
  • 2 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 1 teaspoon turmeric
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon paprika
  • 1/8 teaspoon cinnamon
  • salt and pepper, to taste

For the salad

  • 1 cup uncooked quinoa
  • 2 cups water
  • 1 15 oz. can garbanzo beans, rinsed
  • 1/3 cup shelled pistachios
  • 1/4 cup chopped parsley
  • 1/4 cup raisins

Optional Ingredients

  • 1/4 cup crumbled feta cheese*


  1. Preheat the oven to 400ºF and spray a baking sheet with non-stick cooking spray.
  2. Next, mix the garlic powder, turmeric, curry powder, cumin, paprika, cinnamon, salt and pepper in a bowl and mix. Set aside.
  3. Spread the chopped cauliflower out on the baking sheet, drizzle with 2 tablespoons of olive oil and sprinkle with the spices.
  4. Place the cauliflower in the oven and bake for 20 minutes.
  5. While the cauliflower is baking, prepare the dressing by adding all ingredients to a mason jar. Close the jar tight and shake until all the ingredients are combined. Set aside. 
  6. To prepare the quinoa, add the quinoa and water to a small saucepan and bring to a boil over high heat.
  7. Turn the temperature to low heat and let it simmer for 15-20 minutes or until the quinoa is cooked.
  8. Remove from the saucepan and place the quinoa in a separate bowl to cool.
  9. Let the roasted cauliflower cool for 15 minutes before chopping into bite-sized pieces.
  10. Then, add all of the ingredients for the salad into a large bowl. Mix well.
  11. Pour dressing over salad ingredients and toss until everything is coated in dressing.
  12. Serve cold and enjoy!

Tips & Notes

*Nutrition information does not include feta.

Nutrition Facts

Serving Size: 1/6 Calories: 306 Sugar: 11 Fat: 15 Carbohydrates: 37 Fiber: 9 Protein: 10
Author: Lee Hersh
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