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Kale and Roasted Cauliflower Salad


  • 1 head cauliflower, florets (about 45 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

Simple Lemon Tahini Dressing

  • 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)


  1. Preheat oven to 400 degrees F. Line a baking sheet with foil and nonstick spray.
  2. 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.
  3. Meanwhile, assemble kale, cabbage, raisins, hemp seeds and pumpkin seeds in a large bowl.
  4. In a small bowl, whisk together all ingredients for tahini dressing, until smooth and creamy. Toss with the salad until dressing is well combined!
  5. When cauliflower is ready, add to the salad, gently toss and serve.
  6. Enjoy!


  • * Keep dressing separate from salad if you plan on having leftovers.
  • ** Refrigerate leftovers up to 3 days.


  • Serving Size: 4
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