Warm Cauliflower & Kale Salad [vegan] 2020 © Annabelle Randles | The Flexitarian

Warm Cauliflower & Kale Salad [vegan]

Published on January 20, 2020 | In | By
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Hearty and super tasty, this warm cauliflower & kale salad is tossed in a sweet lemon ginger dressing. I added some pumpkin seeds for a bit of crunch and chickpeas for protein.

I got the inspiration for this dish from Anna Jones’ recipe for Warm Kale, Coconut and Tomato Salad from her brilliant cookbook “A Modern Way to Eat”. This is when I discovered roasted kale .. what a revelation!

I think warm salads are vastly underrated. I love them, as they are much more versatile in the variety of vegetables you can use.

Here the cauliflower florets are roasted with tomatoes, chickpeas, shredded coconut and “massaged” kale. For a while, I thought that massaging kale (by kneading and squeezing it) was completely over-the-top. In fact, I discovered that it is well worth the effort as it leaves kale softer and less chewy. Plus I have to admit, it is quite relaxing to do.

With lemon, ginger, cumin, maple syrup, garlic and tamari sauce (for a bit of umami), the dressing is absolutely gorgeous and brings this whole dish alive.

This warm cauliflower & kale salad will serve 2 to 4 people. It is best to eat it warm as soon as you have made it but it can also be re-heated in the microwave.

 

Warm Cauliflower & Kale Salad [vegan] 2020 © Annabelle Randles | The Flexitarian

 

 

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Ingredients

  • 75g kale (hard stalks removed) [2.6 oz]
  • 350g cauliflower florets [12.3 oz]
  • 250g cherry tomatoes [8.8 oz]
  • 1 handful dessicated coconut (shredded not flaked)
  • 400g can chickpeas
  • olive oil
  • 1 handful pumpkin seeds
  • 2 handfuls of freshly chopped coriander
  • DRESSING:
  • 1 tsp Dijon mustard
  • 2 Tbsp lemon juice
  • 3 Tbsp extra virgin olive oil
  • 1 tsp grated ginger root
  • 3/4 tsp tamari sauce
  • 1/2 tsp ground cumin
  • 1 garlic clove (grated)
  • 1 Tbsp maple syrup

Instructions

  1. Preheat the oven to 210C/fan 190C/gas 6.
  2. Put kale leaves in a bowl. Mix in 1 Tbsp of olive oil. Using your hands, toss the kale and oil together, kneading and squeezing the leaves as you go. Carry on for around 3 minutes. You will notice the kale leaves become softer. Set aside when done.
  3. Depending on size, cut cauliflower florets into halves or quarters. Spread on an oven tray with cherry tomatoes. Toss the vegetables in 3 Tbsp of olive oil. Roast in the oven for 20mins.
  4. Add kale, drained chickpeas and coconut to the tray and roast for a further 5-7 mins.
  5. In the meantime, make the dressing by mixing together all the dressing ingredients above.
  6. When vegetables are done, toss in dressing, pumpkin seeds and coriander. Serve straight away.

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