Roasted Cauliflower Kale Salad
A fresh, fiber-rich kale salad tossed with golden roasted cauliflower, a citrusy dressing, and crunchy nuts. Perfect for meal prep, this versatile plant-based salad is satisfying, nutrient-dense, and quick to prepare, making it a go-to for lunch or a light dinner.
Equipment
- 1 baking sheet (standard size)
- Parchment paper (to line the sheet)
- 1 large mixing bowl
- Measuring Cups and Spoons
- Knife and cutting board
Ingredients
- 3 –4 cups cauliflower florets
- 2 tablespoons extra-virgin olive oil for roasting
- 1 bunch kale stems removed (~5 packed cups)
- 1 –2 tablespoons fresh lemon juice
- 1 –2 tablespoons fresh orange juice
- ¼ teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
- ¼ cup toasted hemp seeds chopped almonds, or pine nuts
Optional add-ons (choose one or a few):
- 2 tablespoons crumbled feta cheese
- 2 tablespoons shaved Parmesan cheese
- 2 tablespoons dried currants or cranberries
- ½ cup cooked chickpeas or protein of choice
- ½ cup roasted sweet potatoes roast with cauliflower
- 2 tablespoons hummus or cashew cream
Instructions
- Preheat and Prepare the Oven: Begin by preheating your oven to 350°F (175°C). This moderate temperature allows the cauliflower to roast evenly, achieving a golden-brown color without drying out. While the oven warms, line a standard baking sheet with parchment paper. The parchment prevents sticking and ensures easy cleanup while keeping the roasted cauliflower tender and flavorful.
- Season the Cauliflower: Place the cauliflower florets in a medium bowl. Drizzle with 2 tablespoons of extra-virgin olive oil, then sprinkle generously with salt and freshly ground black pepper. Toss gently with your hands or a spatula, ensuring each floret is evenly coated with oil and seasonings. Proper coating ensures that each piece roasts to a beautiful golden-brown and develops rich, nutty flavors.
- Roast the Cauliflower to Perfection: Spread the seasoned cauliflower evenly on the prepared baking sheet, leaving a small gap between florets for even roasting. Place in the preheated oven and roast for 20–30 minutes, checking halfway through. Rotate the baking sheet or gently toss the florets to ensure all sides caramelize evenly. You’re aiming for a crisp, golden exterior with tender interiors—a slightly caramelized flavor is key to this salad’s appeal.
- Prepare and Massage the Kale: While the cauliflower roasts, remove the stems from the kale and tear the leaves into bite-sized pieces. Place the kale in a large mixing bowl. Add a drizzle of olive oil and a pinch of salt. Using clean hands, massage the kale leaves gently for 2–3 minutes until the leaves become tender, slightly wilted, and reduced in volume. This step softens the fibrous texture and enhances flavor absorption from the dressing.
- Create the Citrus-Dijon Dressing: Add fresh lemon juice and orange juice directly to the massaged kale. Stir in ¼ teaspoon of Dijon mustard and a small pinch of salt and pepper. Using your hands or a large spoon, work the citrus juice and mustard into the kale leaves. Taste and adjust if the kale tastes bitter, add more orange juice; if it seems flat, a bit more salt, lemon, or mustard can enhance the flavor. Allow the kale to sit for 10–20 minutes to absorb the dressing fully and mellow any raw bitterness.
- Combine Roasted Cauliflower with Kale: Once the cauliflower is golden and tender, remove it from the oven and let it cool slightly. Add the warm florets directly to the bowl of dressed kale. Gently toss together, allowing the flavors to mingle. The slight warmth from the roasted cauliflower will soften the kale even further and deepen the salad’s overall flavor.
- Add Crunchy Seeds and Optional Toppings: Sprinkle ¼ cup of toasted hemp seeds, chopped almonds, or pine nuts over the salad. These provide satisfying crunch and plant-based protein, enhancing both texture and nutrition. If desired, add any optional ingredients such as crumbled feta, shaved Parmesan, dried cranberries, chickpeas, roasted sweet potatoes, or a scoop of hummus or cashew cream. Customize according to taste and desired protein content.
- Taste and Adjust Seasonings: Before serving, taste the salad. Add additional salt, pepper, lemon, or orange juice as needed. The salad should balance sweet, tangy, and savory flavors. If the kale still feels slightly raw, letting the salad rest for 10 more minutes at room temperature will allow the dressing to continue softening the leaves and enhancing the overall flavor.
- Serve or Store for Later: Serve immediately for a fresh, vibrant salad experience. For meal prep or next-day lunches, store leftovers in an airtight container in the refrigerator. The salad holds well for 1–2 days, and flavors continue to develop over time. For best texture, consider adding delicate toppings like fresh cheese or crispy nuts just before serving.
Notes
- Choose fresh, firm cauliflower and vibrant kale for the best texture and flavor.
- Massage the kale thoroughly to soften tough fibers and reduce bitterness.
- Roasting the cauliflower until golden enhances its natural sweetness and adds depth.
- Toasting seeds or nuts intensifies their flavor and adds satisfying crunch.
- Citrus juices can be adjusted to taste, depending on the kale’s bitterness.
- Optional add-ons like feta, chickpeas, or roasted sweet potatoes provide extra protein and flavor variety.
- This salad is flexible—feel free to swap nuts, seeds, or citrus to suit your preferences.
