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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
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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

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

Find this recipe online:

Warm Cauliflower & Kale Salad [vegan]

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