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Lemon & Turmeric Cauliflower Salad

After 2 years of living in Scotland, I'm back in Australia and – of course – loving the balmy 25°C degree evenings that this summer is giving us.

Because of the beautiful warm weather, salads are playing a big part in most of our dinners.

This one is so simple and tasty that it's quickly become one of my staples. I love the mix of the charred cauliflower, tangy lemon and buttery cashew nuts.

And best of all? It literally only takes TWO STEPS to prepare (heck yes, busy mama).

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Lemon & Turmeric Cauliflower Salad Recipe

Serves 6


1 head cauliflower
1/2 cup cashew nuts
1/4 cup mixed seeds (I used pumpkin and sunflower seeds)
1/2 bunch parsley
Juice of half a lemon (approx. 1 tablespoon)
1 tablespoon olive oil
Turmeric powder

  1. Prep the cauliflower. Pre-heat oven to 180°C/360°F. Chop cauliflower into small florets then place in a bowl. Pour over olive oil then add the lemon juice and a few shakes of tumeric. Mix well. When the oven is hot, roast for 20 minutes or until slightly charred and soft.
  2. Mix everything together. When cauliflower is done, let cool slightly then put to a serving bowl. Top with parsley, cashew nuts and seeds then mix gently.
  3. Done! Serve warm or cold.

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