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Roast Cauliflower Salad
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Roast Cauliflower Salad with Kale

Lightly spiced roasted cauliflower with kale and creamy goat's cheese. This is a great winter salad!
Course Lunch
Cuisine Fusion
Diet Vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 402kcal

Ingredients

  • 1 head of cauliflower, (450g) leaves removed and cut into florets
  • 5 tbsp olive oil
  • ¾ tsp sea salt
  • ¼ tsp ground black pepper
  • 1 level tsp ground cumin
  • ½ level tsp smoked paprika
  • 100 g (1 ½ cups) of kale shredded and woody stalks removed
  • 1 tbsp extra virgin olive oil
  • 1 medium red onion cut into eights, skin left on
  • ¼ of a pomegranate seeds only
  • The juice of half a medium lemon
  • 65 g (½ a cup) chopped walnuts toasted
  • 75 g (2.6oz) soft goat's cheese
  • 1 tbsp pumpkin seeds

To Serve

  • Freshly squeezed lemon juice

Instructions

To Roast The Cauliflower

  • Heat the oven to 180°C (355°F) Fan, 200°C (390°F) conventional oven.
  • In a large bowl add 5 tablespoons of olive oil, 1 level teaspoon of ground cumin and half a teaspoon of smoked paprika. Also, add a pinch of freshly ground black pepper and a pinch of sea salt. Mix until combined.
    Add the cauliflower florets to the bowl and mix well until all the florets are covered in the spice adn oil mixture.
    Transfer the cauliflower to a baking tray pour any oil left in the bowl over the cauliflower.
    Bake in the oven for 10 - 15 minutes then add the red onion to the tray and rub any oil on the tray onto the onion. Turn the cauliflower florets.
    Return the tray to the oven and cook for another 10 to 15 minutes.
    The cauliflower is done when it is golden brown and soft.

To Prepare The Kale

  • While the cauliflower is cooking prep the kale.
    Place the kale in a large bowl with a tablespoon of extra virgin olive oil, lemon juice and a pinch of sea salt.
    Start rubbing the salt and juices into the kale.
    Do this for about 5 minutes, then set the kale aside until ready to serve. 

To Assemble The Salad

  • When the cauliflower and red onion are cooked remove them from the oven and leave them to cool slightly.
    Drain the kale in a colander to remove any excess liquid.
    Add to a large serving dish.
    Add the cauliflower and red onion to the kale and toss gently.
    Crumble the goat's cheese over the salad and add the toasted walnuts, pumpkin seeds and pomegranate. 
    Serve with a good squeeze of lemon juice and some freshly cracked black pepper.

Notes

  • Cauliflower - Don't be afraid to roast the cauliflower until the edges are charred, this gives the cauliflower a lovely caramelised flavour.
  • Kale - Don't skip massaging the kale! Raw kale can be really hard to eat and hard to digest. When you massage the kale with lemon and salt it breaks down the cellulose in the kale and makes it easier to eat and digest.
  • Cheese - You don't need a lot of goats cheese for this recipe but if you want you can add more.
  • Nutritional Information - is calculated using an online nutrition tool and is approximate.
  • Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients if possible for best results.

Nutrition

Calories: 402kcal | Carbohydrates: 15.3g | Protein: 10.3g | Fat: 35.9g | Saturated Fat: 6.5g | Cholesterol: 9mg | Sodium: 583mg | Potassium: 376mg | Fiber: 3.8g | Sugar: 6.3g | Calcium: 88mg | Iron: 2mg