We all need to get more of the anti-inflammatory spice, turmeric, into our diet and this recipe provides a delicious way to do just that. This dish can be served warm as a side or chilled as a salad.

Ingredients

• 1 head cauliflower, cut into florets
• olive oil spray
• 1/2 teaspoon pepper
• 2 cups chopped Lacinato kale (or baby kale)
• 1 cup cooked oat groats (or farro or other grain of your choice)
• ½ cup cooked chickpeas (optional)
• 1/3 cup golden raisins (optional)
• 1/2 cup chopped scallions

Turmeric Dressing

• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 2 tablespoons maple syrup
• 1 teaspoon turmeric powder
• 1 teaspoon yellow curry powder
• 1 clove finely minced or grated garlic
• 1/2 teaspoon salt or to taste
• cracked pepper to taste

Optional Garnishes

• Pepitas (pumpkin seeds)
• Toasted, sliced almonds
• Chopped parsley

Instructions

1. Preheat oven to 400.
2. Trim leaves off the cauliflower, and cut into florets. Line a rimmed baking sheet with parchment paper and spray generously with oil spray. Place cauliflower on baking sheet and spray the surface with oil spray, stir the cauliflower pieces around to coat and arrange on the baking sheet without overcrowding. Top with a bit of cracked pepper. Roast in the oven, about 30 – 40 minutes, depending on the size of your florets. until tender and golden with some browned areas.
3. Place the kale, grain, scallions, and optional chickpeas and raisins in a large bowl.
4. Make the dressing: combine all dressing ingredients in a small bowl.
5. Once the cauliflower is fork-tender, add to the bowl with the salad ingredients. Pour dressing over and mix until combined. Taste and adjust seasonings.
6. This recipe is delicious served warm or chilled.

Adapted from FeastingatHome.com