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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!
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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