Keto Cauliflower Salad with Turmeric

We all know how amazing Turmeric is for us, right? This Keto Cauliflower Salad makes the most of it, with crispy roasted cauliflower tossed in vibrant orange turmeric.

Getting creative with your salads is the key to surviving Summer on keto! If you find yourself having the same old boring salad regularly, try to mix things up by adding some different spices, vegetables, nuts and seeds.

Keto Cauliflower Salads are a perfect way to carry flavour and spices through, so try roasting some up with spices of your choice and see where it takes you.

I have used the world’s most divisive herb in this keto cauliflower salad – coriander. If you don’t like it then you could try some flat leaf parsley or basil, or just leave it out.

If you’re looking for other creative Keto Salads, check out these;

Capsicum Feta & Chorizo Salad

Keto Eggplant Salad

Pumpkin & Feta Salad

Enjoy!

Keto Cauliflower Salad with Turmeric

Yield: 4 side salads

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Combining vibrant turmeric with roasted cauliflower, this salad is taken to the next level with a tangy dressing and crunchy walnuts. A meal on its own for 2, or side salads for 4. 

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Ingredients

• 1/2 head cauliflower, cut into small florets
• 4 tbsp olive oil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon turmeric
• 1/2 cup walnuts
• 3 cups salad leaves, I prefer rocket and baby basil leaves
• 1/2 cup coriander leaves
• 1/2 cup greek yoghurt
• 2 tablespoons lemon juice
• 1/2 teaspoon garlic paste

Instructions

1. Preheat the oven to 180C / 356F and line a baking tray with baking paper. 
2. Toss the cauliflower florets with the olive oil, salt, pepper and turmeric and spread out evenly on the baking tray. 
3. Bake for 20 minutes, stirring after 10. Add the walnuts to the baking tray and roast for a further 5 - 10 minutes until the walnuts and nicely golden. 
4. Remove from oven and let cool slightly (I prefer this as a warm salad). 
5. Combine the roasted cauliflower, salad leaves and coriander. Mix together the greek yoghurt, lemon juice and garlic paste to create the dressing and dollop over the salad. 

Nutrition Information:

Yield: 4 Serving Size: 1 grams
Amount Per Serving: Calories: 269Total Fat: 25gSaturated Fat: 3gUnsaturated Fat: 0gCholesterol: 3mgSodium: 623mgCarbohydrates: 9gFiber: 3gSugar: 3gProtein: 5g

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