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Salad dressing being poured over a roasted cauliflower and kale salad.
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Roasted Cauliflower and Kale Salad

A hearty and wholesome salad, this roasted cauliflower and kale salad is perfect for a nutritious lunch or a side dish for a gathering.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Salads
Cuisine: Australian
Diet: Diabetic, Gluten Free
Keyword: caulfilower salad, kale, kale salad, roasted cauliflower
Servings: 4
Calories: 447kcal
Author: Sarah Bell

Equipment

Ingredients

  • 1 medium head cauliflower cut into small florets (800 grams)
  • 400 gram canned chickpeas drained and rinsed
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons sweet paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin seeds
  • 1 teaspoon sea salt flakes
  • Cracked black pepper to taste
  • 4 leaves curly kale stem removed, roughly chopped
  • 3 medjool dates pitted and thinly sliced
  • 120 grams goat’s cheese
  • ¼ cup pepitas toasted

Lemon Dijon Dressing

  • 40 ml lemon juice
  • 60 ml extra virgin olive oil
  • 2 teaspoons dijon mustard
  • 1 teaspoon honey
  • pinch sea salt flakes

Instructions

  • Preheat the oven to 180°C fan forced. Grease a large baking dish with olive oil or line a large baking tray with parchment paper.
  • Tip the cauliflower florets and chickpeas into the baking dish and top with the olive oil, paprika, onion powder, garlic powder, cumin seeds, salt and pepper. Toss to coat all of the chickpeas and cauliflower in the seasoning as evenly as possible. Place into the oven and bake for 20 minutes, tossing halfway through.
  • Meanwhile, add the kale to a large salad bowl and drizzle with a little olive oil. Use your hands to massage the kale until tender and vibrant green.
  • To make the dressing add the lemon juice, olive oil, dijon mustard, honey and sea salt to a jar and shake vigorously to combine.
  • Add the roasted cauliflower and chickpeas to the kale. Top with dates, goat’s cheese, pepitas and lemon tahini dressing. Serve warm or cool.

Notes

Nutrition facts are an estimate only.

To make dairy free

  • swap goat's cheese for dairy free or vegan feta cheese. 

To make vegan 

  • swap goat's cheese for vegan feta cheese. 
  • swap honey in dressing for pure maple syrup. 

Nutrition

Calories: 447kcal | Carbohydrates: 39g | Protein: 16g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.003g | Cholesterol: 14mg | Sodium: 1049mg | Potassium: 830mg | Fiber: 10g | Sugar: 17g | Vitamin A: 1946IU | Vitamin C: 84mg | Calcium: 158mg | Iron: 4mg