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The Flexitarian Diet - A Flexible Vegetarian Diet

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The Flexitarian » Recipe » Warm Cauliflower & Kale Salad

Warm Cauliflower & Kale Salad

5 from 1 vote

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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.

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

Vibrant Warm Cauliflower & Kale Salad: Hearty and Delicious

Tired of the same old salads? This warm cauliflower and kale salad is a game-changer! Packed with roasted cauliflower, tender kale, and crunchy chickpeas, it’s drizzled with a vibrant lemon-ginger dressing that brings the whole dish to life.

Whether you are looking for a comforting meal or a hearty side, this vegan salad is full of flavour, nutrients, and a satisfying mix of textures.

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 reheated in the microwave.

Other warm salads to try

  • Warm Lentil Salad With Smoked Tofu
  • Mushroom Salad (with Tahini Dressing)
  • Roasted Jerusalem Artichoke & Kale Salad
  • Roasted Parsnip and Orange Salad

I hope you enjoy this warm cauliflower & kale salad recipe as much as we do. If you make this recipe, don’t forget to tag me on Instagram!

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

Warm Cauliflower & Kale Salad [vegan]

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.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes
Print Recipe Add to Shopping ListAdd to Shopping List Pin Recipe
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Salads
Cuisine English
Servings 4 servings
Calories 244 kcal

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

  • 75 g kale – hard stalks removed
  • 350 g cauliflower florets
  • 250 g cherry tomatoes
  • 1 handful dessicated coconut – shredded not flaked
  • 400 g 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
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Instructions
 

  • Preheat the oven to 210C/fan 190C/gas 6.
  • 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.
    75 g kale – hard stalks removed
  • 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.
    350 g cauliflower florets, 250 g cherry tomatoes, olive oil
  • Add kale, drained chickpeas and coconut to the tray and roast for a further 5-7 mins.
    400 g can chickpeas, 1 handful dessicated coconut – shredded not flaked
  • In the meantime, make the dressing by mixing together all the dressing ingredients above.
    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, 1 Tbsp maple syrup
  • When vegetables are done, toss in dressing, pumpkin seeds and coriander. Serve straight away.
    1 handful pumpkin seeds, 2 handfuls of freshly chopped coriander

Nutrition

Serving: 1servingCalories: 244kcalCarbohydrates: 26gProtein: 8gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 400mgPotassium: 644mgFiber: 8gSugar: 7gVitamin A: 2198IUVitamin C: 77mgCalcium: 120mgIron: 3mg
Keyword cauliflower, kale, salad

Find this recipe online:

Warm Cauliflower & Kale Salad [vegan]

https://theflexitarian.co.uk/recipe-items/warm-cauliflower-kale-salad-vegan/

DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

I cannot wait to see your posts!

Other things you might enjoy

  • Super Healthy Summer Salad Bowl with Creamy Avocado Basil Dressing [vegan]
  • Sweet Potato Soup with Mushroom, Kale & Bean Topping [vegan] [gluten free]
  • Hearty Lentil Soup [vegan] [gluten free]
  • Roasted Carrot & Parsnip Salad [vegan]
  • Sweet Potato Soup [vegan]
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Recipe January 20, 2020 · Created by: The Flexitarian Leave a Comment

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