Mizuna Salad With Cumin Roasted Cauliflower Recipes

ROASTED CAULIFLOWER SALAD RECIPE BY TASTY

Roasted Cauliflower Salad Recipe by Tasty image

Here's what you need: cauliflower, large carrots, ground cumin, paprika, kosher salt, black pepper, olive oil, medium red onion, fresh italian parsley, tahini, garlic, lemon juice, water, olive oil, kosher salt, pepper

Provided by Kiano Moju

Categories Dinner

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 medium head cauliflower, cut into florets
3 large carrots, cut into 1 inch (2.5 cm) pieces
1 tablespoon ground cumin
2 teaspoons paprika
kosher salt, to taste
black pepper, to taste
2 tablespoons olive oil
¼ medium red onion, thinly sliced
1 cup fresh italian parsley, roughly chopped
¼ cup tahini
1 clove garlic, grated
2 tablespoons lemon juice
¼ cup water
¼ cup olive oil
kosher salt, to taste
pepper, to taste

Steps:

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, combine the cauliflower, carrots, cumin, paprika, salt, pepper and olive oil. Toss until well-coated.
Spread the vegetables on the baking sheet in a single layer and roast for 20-25 minutes, until the carrots are tender.
Make the dressing: In a medium bowl, whisk together the tahini, garlic, lemon juice, and water. While whisking, slowly drizzle in the olive oil until the dressing is emulsified. Season with salt and pepper.
In a large bowl, mix together the onion and parsley. Add the roasted cauliflower and carrots, and toss well.
Drizzle the salad with the dressing, then serve.
Enjoy!

Nutrition Facts : Calories 305 calories, Carbohydrate 17 grams, Fat 25 grams, Fiber 6 grams, Protein 6 grams, Sugar 5 grams

ROASTED CAULIFLOWER WITH CUMIN AND TURMERIC RECIPE BY TASTY

Roasted Cauliflower With Cumin And Turmeric Recipe by Tasty image

Here's what you need: cauliflower, olive oil, cumin, turmeric, chili powder, salt

Provided by Pierce Abernathy

Categories Sides

Time 30m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 head cauliflower, divided into florets
1 tablespoon olive oil
2 teaspoons cumin
1 teaspoon turmeric
½ teaspoon chili powder
1 teaspoon salt

Steps:

Preheat oven to 450˚F (220˚C).
In a mixing bowl combine the cauliflower, olive oil, cumin, turmeric, chili powder, and salt and mix with tongs until evenly coated.
Place seasoned cauliflower on parchment lined baking sheet and roast in preheated oven for 15 minutes or until lightly browned.
Enjoy!

Nutrition Facts : Calories 80 calories, Carbohydrate 9 grams, Fat 4 grams, Fiber 3 grams, Protein 3 grams, Sugar 3 grams

MIZUNA SALAD WITH CUMIN-ROASTED CAULIFLOWER

Mizuna Salad With Cumin-Roasted Cauliflower image

From Brassicas: Cooking the World's Healthiest Vegetables by Laura B. Russell via deliciousliving.com. "You get a double dose of brassicas in this North African-inspired salad. If you cannot find it, baby arugula (another brassica) makes an ideal substitute. Don't forget to add the dates; their honeyed sweetness creates a perfect balance of flavors with the cumin-laced cauliflower and greens. For a vegan-friendly version, substitute agave nectar (or similar) for the honey. " I used white, purple and orange cauliflower in this salad and deglet noor dates.

Provided by COOKGIRl

Categories < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 small heads cauliflower, cored and cut into bite-size florets or 4 cups cauliflower florets
5 tablespoons olive oil, divided
3/4 teaspoon kosher salt, divided
1 3/4 teaspoons ground cumin, divided
1 tablespoon fresh lemon juice
1 teaspoon honey
1/4 teaspoon fresh ground black pepper
1 bunch mizuna, large stems removed or 1 (5 ounce) package baby arugula
4 dried dates, pitted and finely chopped or 1/2 cup chopped dates

Steps:

Preheat oven to 450°. Put cauliflower on a rimmed baking sheet, drizzle with 2 tablespoons oil, sprinkle with 1/2 teaspoon salt and 1 1/2 teaspoons cumin, and toss to coat evenly; then spread in a single layer. Roast, stirring once or twice, for about 15 minutes, until golden brown and tender but not mushy. Taste a floret for doneness; larger florets may take slightly longer to cook.
While cauliflower is roasting, make dressing: In a small bowl, whisk together lemon juice, honey, remaining 1/4 teaspoon salt and 1/4 teaspoon cumin, and pepper. Whisk in the remaining 3 tablespoons olive oil.
In a serving bowl, combine roasted cauliflower, mizuna, and dates, drizzle with dressing, and toss to coat evenly. Taste and add additional salt and pepper if needed. Serve immediately.

Nutrition Facts : Calories 195.6, Fat 17.3, SaturatedFat 2.4, Sodium 458.1, Carbohydrate 10.8, Fiber 2, Sugar 7.3, Protein 1.6

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