Warming and winter-ish, with a glimpse of spring.
As we’re teased with short bouts of warmer weather, I find myself drawn to overflowing kale salads with all the veggies. Not that I’m against salad in the winter months, but a cold bowl of kale when it’s freezing doesn’t add much appeal to a wintry night meal, unless you include some element of ‘warm’.
So, we add roasted cauliflower! You could also add in quinoa and chickpeas for extra filling power.
Luckily, cauliflower is my jam. Especially roasted cauliflower. Some people can’t get into it, but I can’t get enough. In my recent “Count colors, not calories” post, I probably should have clarified a few things… like cauliflower and how there’s a difference between foods that are white like ranch dressing or sour cream, as opposed to nutrient-dense cauliflower. Must I clarify that? I suppose, but c’mon! You must know better, no?
Yes, cauliflower has a white coloring; not like a vibrant orange carrot or purple cabbage, but that doesn’t mean it’s lacking in nutrients. Cauliflower is packed with goodness and resides in the same cruciferous family as broccoli, kale, cabbage and brussels sprouts. So, don’t be fooled by it’s pale coloring!
High in phytochemicals, vitamin C and vitamin K amongst many other heart-healthy, disease-fighting nutrients, cauliflower is low in calories yet high in fiber. This means it adds volume to a meal, providing that full and satisfied sensation, while also keeping things moving, if ya know what I mean. Like brussels sprouts, it has sulfur compounds which fight acne and protect the delicate retinol tissues in our eyes.
So, hail to the kale and cauliflower; a match made in heaven.
Toss this gorgeous Kale and Roasted Cauliflower Salad with the creamiest lemon tahini dressing, gooey raisins, hemp seeds and pumpkin seeds, for a crunch with every bite. While a good dressing is essential, the toppings are just as important.
A major plant powered bowl, to say the least!
When you crave a simple and light, yet filling lunch or dinner with a bit of warmth, make this salad your go-to, while it’s still acceptable to turn on the oven and melt away your wintry sorrows.
Not for long, my friends! Not for long… spring is right around the corner 🙂
- 1 head cauliflower, florets (about 4-5 cups)
- 1 tablespoon refined coconut oil (or 1/4 cup vegetable broth/water for oil-free)
- pinch of sea salt and pepper
- 1 bunch kale, de-stemmed and torn to pieces
- 1 cup shredded purple cabbage
- 1/2 cup raisins
- 1/4 cup hemp seeds
- 1/4 cup pumpkin seeds (pepitas; or sunflower seeds)
- optional add-ins: 1 cup cooked quinoa, chickpeas or lentils
- 1/2 cup tahini
- 1/2 cup fresh lemon juice
- 1/4 cup water, or more as needed (to desired consistency)
- 2 tablespoons pure maple syrup (or agave)
- Preheat oven to 400 degrees F. Line a baking sheet with foil and nonstick spray.
- Toss cauliflower florets in a bowl with oil or broth, sea salt and pepper. Spread out evenly on baking sheet and bake for 20-25 minutes, or until soft, golden and slightly browned.
- Meanwhile, assemble kale, cabbage, raisins, hemp seeds and pumpkin seeds in a large bowl.
- In a small bowl, whisk together all ingredients for tahini dressing, until smooth and creamy. Toss with the salad until dressing is well combined!
- When cauliflower is ready, add to the salad, gently toss and serve.
- * Keep dressing separate from salad if you plan on having leftovers.
- ** Refrigerate leftovers up to 3 days.