Charred Turmeric Cauliflower Salad

Charred Turmeric Cauliflower Salad

Brighten up dinner with this charred turmeric and cauliflower salad. Serve dolloped with creamy yoghurt and drizzled with a sesame and ginger dressing.


  • 2 tsp ground turmeric
  • 1 tsp onion powder
  • 1 tsp ground ginger
  • 2 tbs extra virgin olive oil
  • 1 cauliflower, halved, cut into 1.5cm-thick steaks, leaves reserved
  • 1/3 cup tri-colour quinoa
  • 1 1/2 cups light Greek-style yoghurt
  • 1/2 bunch continental parsley, leaves picked, coarsely chopped
  • 1/2 bunch dill, sprigs picked
  • 1/4 cup blanched almonds, coarsely chopped
  • 2 tsp sesame oil
  • 1 tbs rice wine vinegar
  • 1 tsp honey
  • 1 1/2 tsp soy sauce
  • 1/4 tsp sesame seeds
  • 1 tsp finely grated ginger
View Method Charred Turmeric Cauliflower Salad


  1. Combine spices and oil in a large bowl. Add cauliflower and toss to coat. Heat a chargrill pan over high heat. Cook cauliflower for 5 minutes on each side or until charred and tender. Cook leaves for 2 minutes on each side or until lightly charred.
  2. Meanwhile, cook quinoa in a frying pan over high heat, stirring often, for 3 minutes or until toasted.
  3. To make sesame & ginger dressing, whisk all ingredients and 2 tsp water in a small bowl until combined. Spread 1 cup yoghurt over platter. Top with cauliflower, herbs and almonds. Dollop over remaining yoghurt and sprinkle with quinoa. Drizzle with dressing and serve.


This salad is meant to be served as a side. Serve it alongside your favourite mains.

View Ingredients Charred Turmeric Cauliflower Salad
View Method Charred Turmeric Cauliflower Salad
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