Roasted cauliflower and kale salad

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A delicious plant-based salad starring roasted cauliflower, chopped kale and with a wonderful vinaigrette

A delicious plant-based salad starring roasted cauliflower, chopped kale and with a wonderful vinaigrette


Do you have people in your life that hate cauliflower? Despise kale? Shun away from salad on most days? Then this is the recipe for them! Our intention is not to sound flippant. On the contrary, with all due respect, we think you should serve our roasted cauliflower and kale salad to these cauliflower, kale and salad haters. It’s fun to see their face transform from cringe to shock as they take a bite and realize that cauliflower, kale and salad aren’t that bad after all.


A delicious plant-based salad starring roasted cauliflower, chopped kale and with a wonderful vinaigrette

How to roast cauliflower for roasted cauliflower and kale salad.

Roasting most vegetables does something magical to them, and the same is true with cauliflower. This otherwise bland-ish vegetable becomes something quite the opposite of bland when roasted.

To make perfect roasted cauliflower here are a few things to keep in mind:

  • After cutting your cauliflower into uniformly sized florets, wash it well under cold running water. Be sure to rinse out all the little spaces where dirt can hide. Remove the excess water, but don’t worry about drying your cauliflower completely before roasting.
  • Be sure not to crowd your baking pan, otherwise you run the risk of steaming your cauliflower rather than roasting it and you will end up with mushy and unevenly cooked pieces.
  • Fresh cauliflower works best for roasting; save the frozen cauliflower for things like soups and stews.

Tips for buying fresh cauliflower

Fresh cauliflower is readily available in most places, and it is often one of the more inexpensive vegetables. This is a great thing because cauliflower is so versatile. It is important to purchase a good quality cauliflower for your roasted cauliflower and kale salad. When selecting your cauliflower look for heads which have fresh looking and crisp green leaves still attached to the stem; that is a great indication of freshness. The head itself should be firm, and avoid any which have brown specks on the surface; although these can be removed they are an indication that the cauliflower is not fresh.

Should I buy organic cauliflower?

It may be helpful to know that cauliflower is considered a “clean” food by the Environmental Working Group, which means that even non-organic cauliflower has a low pesticide load, meaning that they are safe to eat even when grown in a conventional (non-organic) manner. You can read more about this here.

A delicious plant-based salad starring roasted cauliflower, chopped kale and with a wonderful vinaigrette

How to prepare kale for the roasted cauliflower and kale salad.

Kale is a fantastic vegetable, full of nutrients and full of flavour. If you’re a gardener, kale is also extremely easy to grow. We have great success with it in our garden and enjoy fresh kale well into the fall – which tends to get quite chilly here in Canada.

To prepare kale we like to first wash the leaves, dry them between two kitchen towels and then remove the center stem. We usually just tear the leaves off of the stem; this works very well. Otherwise, we run along both sides of the stem with a sharp paring knife. Once the stem is remove, chop up your kale. If it is still wet you can place it in a salad spinner to dry it completely.

Rub olive oil into the kale

Kale can sometimes be a little tough and so rubbing olive oil into it with your fingers helps to tenderize the leaves. The fresher and smaller the leaves are, the more tender they tend to be.

Make ahead roasted cauliflower and kale salad

The beauty of kale in salads is that it holds the dressing well. Unlike more delicate lettuce which can get soggy and wilted if it sits in the dressing for too long, or overnight in the refrigerator, kale will retain its texture for a day or two even when coated in a vinaigrette. This makes our roasted cauliflower and kale salad a wonderful take along lunch for busy work and school days.

Pin this recipe if you like it!

A delicious plant-based salad starring roasted cauliflower, chopped kale and with a wonderful vinaigrette
A delicious plant-based salad starring roasted cauliflower, chopped kale and with a wonderful vinaigrette

Looking for more recipes with cauliflower or kale? Check these out:

Kale, quinoa and apple salad

Roasted cauliflower and potatoes

Okra with cauliflower

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A delicious plant-based salad starring roasted cauliflower, chopped kale and with a wonderful vinaigrette
A delicious plant-based salad starring roasted cauliflower, chopped kale and with a wonderful vinaigrette
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5 from 5 votes

Roasted cauliflower and kale salad

A delicious plant-based salad starring roasted cauliflower, chopped kale and with a wonderful vinaigrette
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Light meal, Salad
Cuisine: American
Keyword: Plant-based, Vegan
Servings: 4 serving
Calories: 247kcal
Author: Mia Kouppa

Equipment

Ingredients

For the dressing

  • 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

For the salad

  • 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

For the dressing

  • 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.
    2 tbsp (30 mL) olive oil, 1 tbsp (15 mL) white wine vinegar, ½ tbsp Dijon mustard, 1 tsp maple syrup, 1 garlic clove, salt + pepper, to taste

Roast the cauliflower

  • Preheat oven to 425 degrees Fahrenheit.
  • 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.
    1 small head cauliflower, cut into florets, 2 tbsp (30 mL) olive oil, ½ tsp tumeric, ½ tsp cumin, salt + pepper, to taste
  • 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.

Prepare your kale

  • 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.
    3 cups chopped kale, 1 tbsp (15 mL) olive oil, 3 garlic cloves, grated

Assemble your salad

  • 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.
    ¼ cup (30 grams) pumpkin seeds, toasted, juice of 1/2 a lemon
  • Enjoy!

Notes

How to toast pumpkin seeds:
We find it easiest to toast our pumpkin seeds on the stovetop in a non-stick skillet.  Stir constantly over medium heat.  They are ready when they smell toasted.

Nutrition

Calories: 247kcal | Carbohydrates: 14g | Protein: 6g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Sodium: 85mg | Potassium: 731mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5025IU | Vitamin C: 130mg | Calcium: 116mg | Iron: 2mg

4 thoughts on “Roasted cauliflower and kale salad

  1. This sounds perfect for the cauliflower I have on hand + kale from our garden and a lemon from our tree! Do you think apple cider vinegar would work in place of the white wine vinegar?

    1. Hi Tracy! Definitely the apple cider vinegar will work great. So glad that you are going to give this recipe a try, and with your fresh, homegrown produce it’s sure to be amazing!!! Let us know how you like it 🙂 xoxo Helen & Billie

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