How do I prepare the cauliflower for roasting?

Chop the clean cauliflower head into desired floret sizes, then toss them in a large bowl with turmeric, cayenne pepper, paprika, onion flakes, salt, and pepper before roasting.

What is the purpose of massaging the kale?

Massaging the kale with lemon juice and apple cider vinegar helps to tenderize the leaves, making them softer and reducing their volume for a more palatable salad texture.

Can I add other spices to the roasted cauliflower?

The recipe specifically calls for turmeric, cayenne pepper, paprika, onion flakes, salt, and pepper, but you could experiment with other complementary spices if desired.

What are some good garnishes for this salad?

The recipe suggests pumpkin seeds, nutritional yeast for a cheesy flavor, a drizzle of tahini, or a salad dressing of your choice.

How long does it take to roast the cauliflower?

The cauliflower should be roasted in a preheated oven at 355 degreesF for about 20-30 minutes, or until it's cooked through and golden brown.

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Roasted Turmeric Cauliflower and Kale Salad
[Vegan]

Name: Roasted Turmeric Cauliflower and Kale Salad [Vegan]
Cook time: 30 min
Yield: 4 servings
Ingredients: 1/2 head cauliflower (washed, rinsed and dried); 5 stalks of curly kale (washed and rinsed); 1 yellow pepper; 1 stalk celery; 1 tablespoon turmeric; 1/4 teaspoon cayenne pepper; 1/4 teaspoon paprika; 1/4 teaspoon onion flakes; 1/2 lemon; 1/4 teaspoon apple cider vinegar; 1/4 teaspoon tamari; Salt and pepper (a pinch of each); Pumpkin seeds; Coconut oil (optional)

TF By: Taryn Fitz-Gerald

Author Bio

Refined sugar-free desserts and creative, flavorful whole foods plant-based dinners. Taryn is a health and wellness... Read More

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A vibrant Roasted Turmeric Cauliflower and Kale Salad, garnished with pumpkin seeds, served on a white plate. The golden-brown cauliflower florets are piled atop tender green massaged kale, with diced yellow pepper and celery visible.

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Roasted Turmeric Cauliflower and Kale Salad [Vegan]

Dairy Free

This salad is a perfect way to combine two powerhouse cruciferous vegetables – kale and cauliflower. With a slight heat from the cauliflower to compliment the zestyness of the massaged kale, this salad is definitely a winner!

Ingredients You Need for Roasted Turmeric Cauliflower and Kale Salad [Vegan]

1/2 head cauliflower (washed, rinsed and dried)
5 stalks of curly kale (washed and rinsed)
1 yellow pepper
1 stalk celery
1 tablespoon turmeric
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1/4 teaspoon onion flakes
1/2 lemon
1/4 teaspoon apple cider vinegar
1/4 teaspoon tamari
Salt and pepper (a pinch of each)
Pumpkin seeds
Coconut oil (optional)

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How to Prepare Roasted Turmeric Cauliflower and Kale Salad [Vegan]

First you want to preheat your oven to 355°F. Take your clean cauliflower head and chop into the desired floret size. Place into a large mixing bowl. Add the turmeric, cayenne pepper, paprika, onion flakes, salt, and pepper and mix thoroughly. You can add some coconut oil here if you want.
Once all the florets are covered in the spices, place onto a lined baking tray, and pop into the oven for around 20-30 minutes depending on your oven or until cooked through and golden brown.
Now to prep the kale. Take your clean kale stalks and gently rip away the leaf from the stalk. Do this in 3-4-inch chunks. Place the leaves into a large mixing bowl. Add the juice of half a lemon and the apple cider vinegar, and using your hands, gently massage the kale. Slowly you’ll begin to feel the kale become a bit "slimy" and it’ll reduce in size.
Once the leaves are fully massaged, add the tamari, stir and place onto your plate. Chop the yellow pepper and celery stalk and add it to your plate. Once the cauliflower is done, allow to cool slightly before placing it on top of the kale. Garnish with pumpkin seeds and any other optional extras. You could sprinkle some nutritional yeast for a cheesy flavor, or a drizzle of tahini or a salad dressing of your choice.