I missed the farmer’s market this week returning from the Pacific Northwest on a Sunday. But, my brother (one of the greatest people I know) kindly went for me. The local produce is nothing short of spectacular at this time of year, ideal for salads like this one.
There’s nothing rigid about a salad recipe. Tossing together what you have works almost every time. You could also add some legumes or grass-fed pastured animal protein to make this a complete meal.
The turmeric roasted cauliflower recipe below makes enough to contribute to meal prep for eating during the week. When it comes to meal prep, I don’t like preparing full dishes as much as I like having components that can be combined to make various meals.
turmeric roasted cauliflower
- 5 cups cauliflower florets
- 1 tablespoon ghee or unrefined coconut oil
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon tarragon
- 1/2 teaspoon celtic sea salt
salad (for one serving)
- 1 1/2 cups lettuce I used arugula and chopped romaine
- 1/2 cup turmeric roasted cauliflower
- half of a red plum
- 1 handful sprouted hazelnuts
- 1 tablespoon sauerkraut
honey mustard dressing (for one serving)
- 1/2 tablespoon tahini
- 1 tablespoon mustard seeds
- 1 teaspoon apple cider vinegar
- 1 teaspoon raw honey
- pinch of celtic sea salt
Preheat oven to 400°F. Add cauliflower florets to a baking sheet, toss with melted ghee or unrefined coconut oil. Add turmeric, tarragon, and salt. Toss with tongs to combine as the turmeric will stain your hands.
While the cauliflower roasts for 30 – 40 minutes, prepare the salad dressing by adding all ingredients to a small jar and shaking. Add cool water to thin if need be.
Prepare the salad ingredients in a bowl, toss with dressing.