Baked Salad – Golden Cauliflower & Couscous
This Baked Salad takes its inspiration from the warm Mediterranean, the land of hearty couscous and golden healing spices, like turmeric.
Just grab a bag of our crisp, pre-washed cauliflower florets, drizzle with olive oil, and dust with turmeric. Roast in the oven to soft perfection. Boil up some fluffy couscous, either the classic or pearl variety. While both the cauliflower and the couscous are still warm, gently toss them into a large bowl of fresh greens, then drizzle the dish with homemade lemon-honey-mustard dressing—a tart and zesty balance to the earthy, golden-turmeric roasted florets. Top it off with some favorite Mediterranean garnishes, like juicy pomegranate seeds or a sprinkle of parsley, for even more color either sweet or savory flavor!
- Active Time:
- 10-15 min
- Total TIME:
- 0-35 min
- SERVINGS:
- 4
Ingredients
- 2 cups Taylor Farms Cauliflower Florets
- 2–3 cups Taylor Farms Spring Mix or Leafy Romaine
- 1–2 tablespoons olive oil
- Salt and pepper, to taste
- Dash of turmeric
- 1 cup couscous (regular or pearl), cooked according to package directions
- Pomegranate seeds or chopped parsley (optional)
For the Dressing:
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Directions
- Roast the Cauliflower: Preheat the oven to 400°F (200°C). In a bowl, toss the cauliflower florets with olive oil, salt, pepper, and a dash of turmeric. Spread them on a baking sheet and roast for 20–25 minutes, or until golden and tender.
- Cook the Couscous: While the cauliflower roasts, prepare 1 cup of couscous according to the package instructions. Keep warm.
- Prepare the Salad Base: Place the mixed greens in a large serving bowl.
- Make the Dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper.
- Assemble the Salad: Spoon the warm couscous on top of the mixed greens. Add the roasted cauliflower. Drizzle with the dressing and toss gently.
- Finish & Serve: Top with pomegranate seeds or chopped parsley. Serve immediately while the couscous and cauliflower are still warm!
Let’s Talk Turmeric
These days, turmeric is a popular seasoning that adds an earthy depth and brilliant color to roasted veggies, curries, soups, rice, and even teas, smoothies, and lattés. But the benefits of turmeric go beyond its distinct flavor and tantalizing coloring; it’s been used in traditional medicine for thousands of years.
To start, what exactly is it? Turmeric is the root from the curcuma longa plant, which is part of the ginger family. And it kind of looks like ginger, too, but with a vibrant orange flesh. It’s most commonly used in its ground, dried form as a bright yellow-orange spice.
What does it taste like? It’s slightly bitter, maybe a bit peppery, and has a certain of-the-earth flavor—it’s a root, after all—that’s sometimes described as musty or pungent.
And lastly, what are its celebrated health benefits? Turmeric is known to be anti-inflammatory with antioxidant properties, meaning it can bring all sorts of potential health benefits for joint health, digestion, and brain function. Its healthiest compound is curcumin, which is best absorbed when combined with black pepper. Who knew!?
So, go ahead—lay it on thick, and stay gold!
