Roasted Cauliflower Kale Salad
This roasted cauliflower salad is great for packing for lunch. It's flexible, too - toss in your favorite nuts, cheese, or seasonal veggies!
Recipe type: Salad
Serves: 2 as a main
  • 3-4 cups cauliflower florets
  • Extra-virgin olive oil
  • One bunch of kale, stemmed (about 5 packed cups)
  • A few squeezes of lemon
  • A few squeezes of orange
  • ¼ teaspoon Dijon mustard
  • Salt & pepper
  • ¼ cup hemp seeds, toasted chopped almonds, or pine nuts
a few add-on ideas: (choose 1 or a few)
  • Crumbled feta cheese
  • Shaved Parmesan cheese
  • Dried currants or cranberries
  • Chickpeas (or a protein of your choice)
  • Roasted sweet potatoes (roast w/ the cauliflower)
  • A scoop of hummus or cashew cream
  1. Preheat oven to 350 degrees.
  2. On a baking sheet lined with parchment, toss the cauliflower with olive oil, salt & pepper. Spread cauliflower evenly on the baking sheet and roast until golden brown (usually 20-30 minutes).
  3. Tear your kale into pieces and place it all into a large bowl. Add a generous drizzle of olive oil and a bit of salt and pepper and use your hands to massage the leaves until the kale becomes tender and wilted (the volume in your bowl will reduce by about half). Add a big squeeze of orange, a big squeeze of lemon, a bit of dijon mustard, and use your hands to work it all together. Taste and adjust - if it's bitter add orange, if it's bland, add more seasonings. What you add will depend on the bitterness of your kale (I find that I add different amounts each time). If it's still too raw-tasting, let it sit for 20 or so minutes (at room temp), and the flavors will develop a little more.
  4. Toss in the roasted cauliflower, a sprinkle of hemp seeds and some freshly cracked pepper. If the kale is still too raw-tasting, add some of the suggested add-ons to offset the amount of kale in your salad.
  5. Store extra kale salad in an air tight container in the fridge (it's great for lunch the next day).
If you're new to kale salad, or if your kale is especially tough or bitter, try mixing in a few handfuls of softer baby salad greens.
Recipe by Love and Lemons at