Roasted Cauliflower and Turmeric Autumn Salad

Name: Roasted Cauliflower and Turmeric Autumn Salad
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 2
Ingredients: 1 Cauliflower; 1 Courgette (chopped into thick slices); 2 Beetroots (cut into wedges); 1 Pot of Hummus; 1 tbsp of Greek Yoghurt; 1 tbsp Lemon Juice; 1 tbsp Turmeric; A Handful of Nigella Seeds; Olive Oil; Salt and Pepper

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Servings

Prep Time

10 minutes

Cook Time

45 minutes

This autumnal cauliflower salad proves that salads aren't just for summer. Full of vibrant flavour, this is the perfect dish to bring a bit of sunshine to gloomier days and brighten up your tastebuds.

Image of Roasted Cauliflower and Turmeric Autumn Salad

Ingredients

1 Cauliflower
1 Courgette (chopped into thick slices)
2 Beetroots (cut into wedges)
1 Pot of Hummus
1 tbsp of Greek Yoghurt
1 tbsp Lemon Juice
1 tbsp Turmeric
A Handful of Nigella Seeds
Olive Oil
Salt and Pepper

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Directions

Preheat the oven to 180°C
Chop the cauliflower into florets and place on a baking tray. Then drizzle with olive oil and sprinkle over the turmeric, seasoning with salt and pepper.
Prepare the beetroot and courgette and and place them on another baking tray, with more olive oil drizzled over and salt and pepper.
Place both trays into the oven and allow the veggies to roast for 30 - 45 minutes.
In the meantime, mix the greek yoghurt with lemon juice with a few drops of water to loosen it and create a paste.
Remove your veg from the oven and allow to cool slightly. Start plating up by spooning half a tub of hummus onto each plate, topping with the veg and drizzling with the greek yoghurt dressing. Season to taste with salt and pepper and enjoy!