When I feel like a salad but not so keen on a ‘cold’ salad this Roasted Kale + Cauliflower Salad does the trick. Whilst there are a few salads on here, I probably don’t share the number of salads I actually make and eat. And it’s salads like these that make up such a huge part of my diet.
The reason for this is the simplicity of them, the versatility – they taste just as good warm or cold and the way my body feels when I eat like this. They are also amazing to showcase any seasonal veggies.
I am a huge fan of kale. Not only for it’s nutrient qualities but I find it so tasty, low reactive on my digestion (when it’s cooked) and my hormones love it. And when you roast it, it gets those lovely little crispy ends on the leaves, which give your dishes some texture.
As you can see above it does whilt down when it’s cooked. On the left was before it was cooked, right was after. So don’t be afraid to load up your pan when you are cooking it.
As you may very well know I have a less than robust digestion and have spent a lot of time rebuilding it so I can enjoy a variety of foods without having any side effects. If this is you, I highly recommend making this Roasted Kale + Cauliflower Salad.
Kale is often low reactive through the digestive system but when it’s raw can be quite hard on the digestive system to process. In fact many raw veggies can be hard to digest. This is why I am a HUGE fan of roasting. It begins to break down the food, giving your poor digestion a little break from all the hard work that it does.
This Kale + Cauliflower Salad is perfect on it’s own. With the quinoa and seeds giving it a lovely protein boost, the dressing adding in some good fats and a healthy dose of veggies this salad really is a well balanced meal. You can also serve it as a side making it oh-so very versatile.
With the sweetness from the roasted veggies, the tartness of the lemon, the creaminess of the dressing and the crunch from the seeds, this Kale + Cauliflower Salad brings a delight for the taste buds – both in texture and taste.
What do I need?
- 1/2 a head of Cauliflower, florets
- 2 tablespoons of Coconut Oil or Extra Virgin Olive Oil
- Sea salt and Pepper
- 1/2 bunch Lale, de-stemmed and torn to pieces
- 1 tablespoon of Hemp Seeds
- 1/4 cup Pumpkin Seeds (pepitas)
- 1 cup cooked Quinoa
Simple Lemon Tahini Dressing
Simple Lemon Tahini Dressing
- 3 tablespoons of Tahini
- 2 tablespoons of Fresh Lemon Juice
- 2 tablespoons of Water,
- 2 teaspoons of Pure Maple Syrup or Honey
Let’s Do This!
1. Preheat oven to 200C. Line a baking tray with foil.
2. Toss cauliflower florets in a bowl with the hemp + pumpkin seeds, oil, sea salt and pepper. Spread out evenly on baking tray and bake for 20 minutes until cauliflower has slightly browned.
3. If you need to cook your quinoa, pop this on now. Place 1/2 cup of quinoa into a medium saucepan with 1.5 cups of water. Bring to the boil then simmer for 10 minutes or until the quinoa has softened. Drain the water and fluff with a fork.
4. Remove from the oven and cover with the kale. Return to the oven for another 10 minutes until the kale has softened and the edges have browned.
5. In a small bowl, whisk together all ingredients for tahini dressing, until smooth and creamy.
6. Place the cauliflower, kale, seeds and quinoa in a large bowl with the dressing and toss until well combined.
The recipe serves 2 as a main or 4 as a side.
The recipe is gluten free, diary free, nut free, egg free, suitable for SIBO phase 2 + vegans