Turmeric Cauliflower ‘Rice’ Salad

If you’re looking for the perfect spring salad, then look no further. This comforting dish harnesses the healing powers of turmeric and is sure to brighten any weekday menu.


  • 1 leek, outer leaves removed, washed and finely sliced
  • 1 tbs extra virgin olive or coconut oil
  • 1/2 head large cauliflower, cut into florets
  • 2 tsp Bioglan Turmeric Powder
  • Handful baby spinach leaves
  • Handful fresh coriander leaves, chopped
  • ¼ cup pistachio nuts
  • ½ cup dried cranberries
  • ½ punnet cherry tomatoes, cut in half
  • 100g goat’s cheese, crumbled

Tahini Dressing

  • ¼ cup extra virgin olive oil
  • 1 tbs lemon juice
  • 1 garlic clove, crushed
  • ½ tsp honey
  • 1 tbs tahini paste
  • ½ tsp ground cumin
  • Salt and pepper to taste


Step 1.
To make the dressing, whisk all ingredients together in a small bowl, set aside.

Step 2.
Heat oil in a fry pan over medium heat, add leek and sauté for 3-4 minutes until soft. Place cauliflower florets in a food processor and pulse until a ‘rice’ like consistency forms.

Step 3.
Add cauliflower to the pan and gently stir-fry until softened, then add turmeric and fry for 1-2 minutes or until golden. Add spinach and half the coriander leaves and take off the heat once lightly wilted.

Step 4.
In a bowl combine, cauliflower rice, pistachios, cranberries, tomatoes and goat’s cheese, before drizzling over the dressing.

Step 5.
Finish with a sprinkle of fresh coriander and serve.

Serves 4