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Roasted Turmeric Carrots & Cauliflower Salad

Roasted Turmeric Carrots & Cauliflower Salad

Incorporating anti-inflammatory superfood Ground Turmeric with a kick of Harissa Spice Blend, and a sweet burst of orange this roasted chickpea salad recipe is simple to make, wholesome, and nourishing. Enjoy this plant-based recipe as a simple side for weeknight dinners or as the main featured dish!

Incorporating anti-inflammatory superfood Ground Turmeric with a kick of Harissa Spice Blend, and a sweet burst of orange this roasted chickpea salad recipe is simple to make, wholesome, and nourishing. Enjoy this plant-based recipe as a simple side for weeknight dinners or as the main featured dish!

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Roasted Turmeric Carrots & Cauliflower Salad
Roasted Turmeric Carrots & Cauliflower Salad

In stock

$1.89

Summary

    From The Spice & Tea Exchange®

    2 tsp. Harissa Spice Blend

    2 tsp. Turmeric

    Florida Sunshine Spice Sea Salt

     

     

    From the Grocer

    1 can (15 oz) chickpeas, drained

    3 Tbsp. Olive Oil, divided

    4-5 carrots, sliced

    ½ head cauliflower 

    Orange, sliced in quarters

    1 handful fresh parsley

    Prep Time

    30 mins

    Total Time
    90 mins
    Cook Time

    60 mins

    Yield
    1-2 servings

     

    To make Harissa Chickpeas:

    DRAIN chickpeas and rinse. Let dry for 30 minutes on dish towel. (this helps them get crunchy)

    LINE a cookie sheet with parchment paper or foil. 

    AFTER chickpeas have dried toss them with 1 tbsp. olive oil and Harissa Spice Blend. 

    BAKE at 450° for 30 min, longer if you want extra crispy. 

     

    To make Roasted Turmeric Carrots & Cauliflower:

    SLICE carrots and cut cauliflower into florets

    LINE a cookie sheet with parchment paper or foil. 

    TOS vegetables with olive oil and Ground Turmeric.

    SPREAD evenly onto a baking sheet. Dust with a few grinds of Florida Sunshine Sea Salt Spice Blend.

    BAKE in a 425° oven for 25-30 min. 

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