Roasted cauliflower and kale salad
A delicious plant-based salad starring roasted cauliflower, chopped kale and with a wonderful vinaigrette
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tbsp (30 mL) olive oil
- 1 tbsp (15 mL) white wine vinegar
- ½ tbsp Dijon mustard
- 1 tsp maple syrup (or honey)
- 1 garlic clove (grated)
- salt + pepper, to taste
- 1 small head cauliflower, cut into florets (about 6 cups)
- 2 tbsp (30 mL) olive oil
- ½ tsp tumeric
- ½ tsp cumin
- salt + pepper, to taste
- 3 cups chopped kale (we use curly kale )
- 1 tbsp (15 mL) olive oil
- 3 garlic cloves, grated
- ¼ cup (30 grams) pumpkin seeds, toasted
- juice of 1/2 a lemon
Instructions
- 1
For the dressing
- 2
Combine all dressing ingredients in a small bowl and whisk to combine. Alternatively, combine all ingredients in a jar, cover, and shake until well combined. Set aside.
- 3
Roast the cauliflower
- 4
Preheat oven to 425 degrees Fahrenheit.
- 5
Combine the cauliflower, olive oil, turmeric, cumin, salt and pepper in a large bowl and toss to coat all pieces of the cauliflower with oil and spices.
- 6
Place cauliflower on a baking tray trying not to overlap the pieces and bake in middle rack of your oven for 12 - 15 minutes, until the cauliflower is golden brown and fork tender.
- 7
Prepare your kale
- 8
Wash and dry your kale and remove the leaves from the stem. Chop your kale leaves into small pieces or strips. Transfer them to a bowl (you can use the same bowl you tossed your cauliflower in) and add the grated garlic and the olive oil. Rub the olive oil into the kale and set aside.
- 9
Assemble your salad
- 10
Add the roasted cauliflower to your kale and pour in the dressing. Toss gently to combine, being careful not to break apart the cauliflower. Next, add the roasted pumpkin seeds and the fresh lemon juice. Toss once again and adjust seasoning with salt and pepper if desired.
- 11
Enjoy!