African Spiced Broccoli and Cauliflower Salad
Elevate your salad game with this vibrant African Spiced Broccoli and Cauliflower Salad, a flavorful fusion of roasted vegetables and bold, aromatic spices. This nutrient-packed recipe combines broccoli and cauliflower florets roasted to perfection with a medley of cumin, paprika, turmeric, and cayenne for a smoky, warm kick. Sweet raisins and crunchy toasted almonds bring delightful texture and balance, while a zesty lemon-honey dressing ties it all together with a subtle tangy sweetness. Garnished with fresh cilantro, this salad is as visually stunning as it is delicious, making it a standout side dish or a light, satisfying meal on its own. Ready in just 30 minutes, this roasted vegetable salad is perfect for those seeking healthy, globally-inspired recipes bursting with flavor.
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Recipe Information
Ingredients
- 3 cups broccoli florets
- 3 cups cauliflower florets
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon turmeric powder
- 0.25 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 0.5 medium red onion, thinly sliced
- 0.5 cup raisins
- 0.5 cup toasted almonds, sliced
- 2 tablespoons cilantro, chopped
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
In a large bowl, combine broccoli florets and cauliflower florets. Drizzle with olive oil and toss to coat evenly.
Add ground cumin, paprika, turmeric powder, cayenne pepper, salt, and black pepper to the bowl. Toss again until the vegetables are evenly coated with the spices.
Spread the spiced broccoli and cauliflower onto the prepared baking sheet in a single layer. Roast in the preheated oven for 15 minutes, or until the vegetables are tender and slightly charred on the edges.
While the vegetables are roasting, prepare the dressing. In a small bowl, whisk together lemon juice, honey, and a pinch of salt until well combined.
Once the roasted vegetables have cooled slightly, transfer them to a serving bowl. Add the thinly sliced red onion, raisins, and toasted almonds to the bowl.
Pour the dressing over the salad ingredients and gently toss to combine.
Garnish with freshly chopped cilantro and serve the salad warm or at room temperature.
Nutrition Facts
Calories |
786 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 797 mg | 35% | |
| Total Carbohydrate | 121.9 g | 44% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 73.1 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 451 mg | 35% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2229 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
