African Spiced Broccoli and Cauliflower Salad

Elevate your salad game with this vibrant African Spiced Broccoli and Cauliflower Salad, a flavorful fusion of roasted vegetables and bold, aromatic spices. This nutrient-packed recipe combines broccoli and cauliflower florets roasted to perfection with a medley of cumin, paprika, turmeric, and cayenne for a smoky, warm kick. Sweet raisins and crunchy toasted almonds bring delightful texture and balance, while a zesty lemon-honey dressing ties it all together with a subtle tangy sweetness. Garnished with fresh cilantro, this salad is as visually stunning as it is delicious, making it a standout side dish or a light, satisfying meal on its own. Ready in just 30 minutes, this roasted vegetable salad is perfect for those seeking healthy, globally-inspired recipes bursting with flavor.

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 3 cups broccoli florets
• 3 cups cauliflower florets
• 3 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 0.5 teaspoon turmeric powder
• 0.25 teaspoon cayenne pepper
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 2 tablespoons lemon juice
• 1 teaspoon honey
• 0.5 medium red onion, thinly sliced
• 0.5 cup raisins
• 0.5 cup toasted almonds, sliced
• 2 tablespoons cilantro, chopped

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

Step 2

In a large bowl, combine broccoli florets and cauliflower florets. Drizzle with olive oil and toss to coat evenly.

Step 3

Add ground cumin, paprika, turmeric powder, cayenne pepper, salt, and black pepper to the bowl. Toss again until the vegetables are evenly coated with the spices.

Step 4

Spread the spiced broccoli and cauliflower onto the prepared baking sheet in a single layer. Roast in the preheated oven for 15 minutes, or until the vegetables are tender and slightly charred on the edges.

Step 5

While the vegetables are roasting, prepare the dressing. In a small bowl, whisk together lemon juice, honey, and a pinch of salt until well combined.

Step 6

Once the roasted vegetables have cooled slightly, transfer them to a serving bowl. Add the thinly sliced red onion, raisins, and toasted almonds to the bowl.

Step 7

Pour the dressing over the salad ingredients and gently toss to combine.

Step 8

Garnish with freshly chopped cilantro and serve the salad warm or at room temperature.

Nutrition Facts

Serving size	832.4 grams (832.4g)

Amount per serving	% Daily Value*
Calories	786

Total Fat 29.70g	38%
Saturated Fat 2.50g	13%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 797mg	35%
Total Carbohydrate 121.90g	44%
Dietary Fiber 26.40g	94%
Total Sugars 73.10g
Protein 32.20g	64%

Vitamin D 0IU	0%
Calcium 451mg	35%
Iron 11mg	58%
Potassium 2229mg	47%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.2%

Protein: 14.6%

Carbs: 55.2%