Toss spicy golden cauliflower with peppery arugula, sweet dates, zesty onions, and toasted almonds for a tasty anti-inflammatory salad!
If you need a good hard reset, let this hearty roasted salad be your next go-to. It’s a versatile recipe that can be served warm or cold, and unlike most leafy salads, it keeps well in the fridge.
Start by tossing cauliflower florets in a spice mix of turmeric, black pepper, and cumin. Spread in a baking sheet and roast. Meanwhile, prep the rest of the salad by chopping the red onions and dates. Tip: Store your dates in the fridge so they’re easier to slice!
Be sure to let the cauliflower cool a bit before tossing it with the other ingredients. If it’s too hot, it’ll wilt your arugula. This isn't necessarily a bad thing, depending on what kind of salad you’re after.
While the cauliflower cools, toast up your sliced almonds in a dry skillet, stirring constantly. Nuts burn easily, so don’t take your eyes off of them!
Assemble all your ingredients in a large bowl, add a drizzle of olive oil, and toss. Season with black pepper to taste, and serve.
Tips:
- You can use spinach, kale, or your other favorite greens in place of the arugula.
- Squeeze a lemon over the top for more zesty flavor.
- Got ripe avocado? Add a few slices for a creamy counterpoint to the cauliflower.
