Turmeric Cauliflower "Steaks" Salad With Lemon Tahini Dressing

Alright this may arguably be one of my deliciously tasty salad recipes yet and it truly came together in less than 10 minutes (if you exclude the baking of the cauliflower). When it comes to salads I am absolutely not about to spend 30 minutes in the kitchen dicing and slicing a million veggies. One of my pro-tips for making salads like a boss...because who really has time for a boring salad these days, is relying on easy to rinse and throw on toppings that make putting together a delicious salad super simple. 

Cauliflower Tahini Salad

For this salad I knew that I wanted to roast up some cauliflower and have that be the highlight, but honestly I was just straight up lazy and didn't feeling like doing the usual fight with the cauliflower to get it all broken up into small pieces. Instead I chose to slice it down the center, and then into thick slices like you would slice a loaf of bread. Before I knew it I had six large cauliflower "steaks" I am going to call them. I sprayed a cookie sheet with some avocado oil, drizzled some avocado oil on the cauli themselves, sprinkle of turmeric, sprinkle of Himalayan sea salt and in the oven they went. I am not joking when I say the entire prepping process took under two minutes.

While the cauliflower was cooking (~25 minutes) I chose my remaining ingredients. Like I already mentioned I don't chop millions of veggies for salads, so instead I decided to go with slicing 1/2 red pepper, 1 cup of grape tomatoes, and 1/2 cucumber. Done and Done! Next all I did was drain my artichoke hearts and white cannellini beans, and tossed everything in a large glass bowl with a generous portion of arugula.

But the highlight of this salad I have to say may just be the dressing, which is crazy to me because I am never one to really go for dressings, I am usually perfectly happy with my lemon and olive oil, but boy are tahini and cauliflower perfect for one another.

Can I tell you guys something funny? Because my Mom growing up always made her own dressing, and never bought dressings I honestly didn't know until I got to college that people actually buy Italian dressing?! Same went for marinara sauce, it absolutely blew my mind to discover that it came in a jar. Can you tell the apple doesn't fall far from the tree? So to this day I never ever ever buy dressings. There really just is no need as my momma taught me. You can make absolutely delicious dressings right at home in under a minute if you know some of the basic foundational elements that go into a good dressing.

This tahini citrus dressing is absolutely perfect for this salad because it pairs so well with the beans, peppery arugula, and strong flavor of the turmeric cauliflower. Using only a few simple ingredients, it is both healthy, and if stored in an airtight container should keep for at least 7 days...if it lasts that long. 

Turmeric Cauliflower "Steaks" Salad With Lemon Tahini Dressing

Salad Ingredients

  • 4 cups arugula
  • 1 cup grape tomatoes
  • 1/2 red bell pepper
  • 1 can cannellini beans (rinsed)
  • 1/2 cucumber
  • 1 can artichoke hearts (rinsed)
  • 1 head of cauliflower
  • 1 tablespoon turmeric
  • 1/2 tsp Himalayan sea salt

Dressing Ingredients

  • 2 tablespoons tahini paste
  • 1/2 cup warm water
  • 1/4 tsp black pepper
  • Juice from 1 fresh lemon
  • 1/2 tsp Himalayan sea salt

Salad Method

  • Preheat oven to 375 F
  • Rinse cauliflower and remove the stem with a knife.
  • Next cut the cauliflower in half, and then slice into thick one inch slices as you would a loaf of bread. 
  • Spray a baking sheet with coconut or avocado spray and place cauliflower "steaks" on the baking sheet.
  • Spray cauliflower lightly with coconut or avocado oil, and lightly sprinkle Himalayan sea salt, and turmeric
  • Place cauliflower in oven for ~25 minutes, or until they begin to brown slightly.
  • While cauliflower is baking, rinse arugula and place in a large bowl.
  • Next dice your cucumber, pepper, and tomatoes and add to bowl.
  • Lastly rinse your cannellini beans and artichoke hearts and add to salad bowl. 
  • Once cauliflower is cooked and is slightly crisp, remove from over and place cauliflower on top of arugula salad.
  • Drizzle with tahini lemon dressing and add a touch more sea salt to taste. 
  • Note: See below for dressing instructions.

Dressing Method

  • Add all dressing ingredients into a small bowl and mix using an immersion blender until well combined.
  • Note you can also add ingredients to a blender, and blend until smooth.