Kale Salad with Roasted Cauliflower and Pomegranate Seeds







To prepare the cauliflower:

  • 1 small head of cauliflower, cut into florets
  • 2 TBSP of extra virgin olive oil
  • 1 tsp of ground turmeric
  • 1 tsp of ground cumin
  • Salt and pepper to taste
  • ¼ cup of almonds

To prepare the salad:

  • 1-2 large bunches of kale
  • ¼ head of purple cabbage, thinly shredded
  • 3-4 spring onions, thinly sliced
  • 1 cup of parsley
  • Seeds of ½ – 1 pomegranate


  • 3 TBSP of lemon juice
  • 4 TBSP of cold-pressed olive oil
  • 3 TBSP of apple cider vinegar
  • 1 garlic, crushed
  • 1 TBSP of grated ginger
  • Good quality salt and black pepper to taste


  1. Preheat your oven to 180 degrees, fan-forced.
  2. Line a large baking tray with baking paper and spread the cauliflower onto it.
  3. In a little bowl, mix together your olive oil and spices and pour over the cauliflower florets.
  4. Season with salt and pepper.
  5. Cook for 10 minutes, then add the almonds and cook for another 15 -20 minutes or until the broccoli is golden brown, cooked but still crisp
  6. In the meantime, wash your kale, trim of the branches and rip or cut into bite sized pieces.
  7. In a little bowl, mix together the dressing.
  8. Use half of the dressing to massage the into the kale.
  9. Assemble your salad by adding the roasted cauliflower florets and almonds to your massaged kale, red cabbage spring onions and parley.
  10. Drizzle with the remaining sauce and sprinkle generously with pomegranate seeds.




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