Turmeric-Roasted Cauliflower, Pomegranate & Coconut Salad

By Harriet Birrell

Turmeric-Roasted Cauliflower, Pomegranate & Coconut Salad

Turmeric-Roasted Cauliflower, Pomegranate & Coconut Salad. I love finding new ways to sneak anti-inflammatory turmeric into meals, drinks and even the odd dessert as a natural food colouring. This salad was inspired by Middle Eastern and Indian flavours and colours, and the creamy coconut yoghurt dressing complements it perfectly. It makes a great share plate and adds a welcome splash of colour to a lunch or dinner spread.


Serves 2 as a side dish

Prep time: 10 minutes

Cook time: 30 minutes

Difficulty: Easy



1 teaspoon ground cumin

1 teaspoon ground turmeric

1 teaspoon chilli powder

juice of ½ lemon

1 tablespoon coconut aminos*

1 head (about 750 g/1 lb 11 oz) cauliflower

50 g (1¾ oz/ cup) pine nuts



125 g (4½ oz/½ cup) coconut yoghurt*

½ teaspoon garlic powder

2 teaspoons maple syrup*

juice of 1 lemon


To Serve

1 large pomegranate

30 g (1 oz/1 cup) flat-leaf (Italian) parsley

1 pinch ground cumin


Preheat the oven to 200°C (400°F) fanforced.

For the salad, stir the spices, lemon juice and coconut aminos together in a mixing bowl. Break the cauliflower into florets and toss in the spice mixture.

Line a baking tray with baking paper. Spread with the cauliflower florets and roast for about 30 minutes.

Heat a non-stick frying pan over low heat, add the pine nuts and lightly toast. Watch them as they can burn quickly.

Whisk the dressing ingredients together. Assemble the salad ingredients on a plate and add generous dollops of the dressing.

Remove the seeds from the pomegranate and sprinkle over the salad. Finish with the parsley and cumin.


Photographer: © Nikole Ramsay

This is an edited extract from Whole by Harriet Birrell published by Hardie Grant Books $50.00 and is available where all good books are sold.

Photographer: © Nikole Ramsay


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