cauliflower and kale, kale and cauliflower
If you think that sounds “meh,” then you have another think coming, because this nourishing salad is anything but. The first step that gives the wow factor to this salad is taking your run-of-the-mill cauliflower and roasting it with a cumin and paprika seasoning. This not only adds great flavor to the salad, but it gives the cauliflower a slightly crunchy consistency that then melts in your mouth. Another game-changing part of this recipe is the delicious tahini dressing, complete with tart lemon juice, tasty garlic, dijon mustard, a bit of sweetness with tahini and honey, and the acidity of apple cider vinegar. It’s a *chef’s kiss* near-perfect dressing that I promise you’ll be thinking about days later. Don’t sit on cauliflower and kale!
⟶ the recipe
roasted cauliflower & kale salad with tahini dressing
ingredients
1 head of cauliflower, cut into florets
1 can of chickpeas
1 teaspoon cumin
1 teaspoon paprika
2 tablespoon avocado oil
Salt and pepper
1 cucumber, chopped
2 cups curly kale, chopped with ribs removed
1 teaspoon extra-virgin olive oil
2-3 green onions, chopped
A few sprigs of parsley, chopped
4 ounces crumbled feta cheese
For the dressing
¼ cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 clove of garlic, minced
1 tablespoon dijon mustard
2 tablespoons tahini
2 tablespoon honey
2 tablespoons apple cider vinegar
Pinch of salt
Prep time
40 minutes
Cook time
20 minutes
Total time
1 hour
4 servings
instructions
Preheat oven to 400 degrees Fahrenheit.
Toss cauliflower florets and chickpeas in a large bowl with cumin, paprika, avocado oil, and salt and pepper to taste. Arrange everything on a rimmed baking sheet lined with parchment paper, and roast for about 20 minutes, until lightly charred. Set aside to cool.
Meanwhile, in a small bowl, whisk together the ingredients for the dressing – olive oil, lemon juice, garlic, mustard, tahini, honey, vinegar, and salt – until emulsified. Set aside or refrigerate.
Place the kale in a large salad bowl, and with about a teaspoon of olive oil, massage kale with your hands until soft and oily. Season with a bit of salt and pepper. Add in the green onions and parsley, and toss until ingredients are mixed.
Toss in the cooled cauliflower and chickpeas, and then add the dressing to coat. Top with feta cheese and additional herbs if desired.
⟶ modifications
- Not a kale fan? Swap with a different type of leafy green like arugula, spinach, or romaine
⟶ make it ahead
- You can make the dressing ahead of time or double it and save the rest for another use
