Roasted Turmeric Cauliflower and Asparagus, Pomegranate Salad

Roasted Turmeric Cauliflower and Asparagus, Pomegranate Salad
This recipe is so fresh, yet flavoursome, it's also light and full of spices.
Icon_cookingtime_grey Created with Sketch. 15 mins
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 2-4
Roasted Turmeric Cauliflower and Asparagus, Pomegranate Salad


  • 1 bunch of asparagus
  • 1 head of cauliflower
  • A handful of fresh spinach
  • 1/2 pomegranate
  • 1tbsp of turmeric
  • 1 pinch of cayenne
  • 1 tbsp of dried Parsley
  • 2 tbsp of olive oil
  • Sea salt and cracked pepper to taste

How to make

  1. Wash the spinach and asparagus and place to one side.

  2. Preheat your oven to a medium temperature.

  3. Wash and cut the cauliflower into small florets, and pop in a boiling pot.

  4. Cook until the cauliflower is slightly soft but still crunchy. Transfer the par boiled cauliflower into a bowl with the olive oil, cayenne, parsley, turmeric and seasoning and mix together until the marinade has covered all the cauliflower.

  5. Put this into the oven to cook for around 40 minutes, turning over every 10 minutes.

  6. Additionally, place the asparagus on a tray and add a dash olive oil, sea salt and pepper and lemon juice and pop in the oven to cook until tender.

  7. Once both the asparagus and cauliflower are cooked serve with spinach, onion, and fresh pomegranate with coriander to garnish.

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