Roasted Cauliflower Salad
40 Min
DF
GF
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Roasted Cauliflower Salad

Enjoy one of our favorite market salads. The nuttiness of the cauliflower compliments the kale and sweet currants.  

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Cook Time

40 Minutes

Serves

4

Step 1
Preheat oven to 300°F.
Step 2
Separate cauliflower head into florets and cut stems into 1/2-inch pieces. Toss in oil, serrano pepper, salt, turmeric, amchur, and ginger purée. Spread evenly on a sheet pan and bake for 15 to 20 minutes until golden brown in color.
Step 3
Toss with kale, currants, and sesame seeds. Set aside.
Step 4
To make dressing, whisk together the dijon mustard and lemon juice. Pour over salad and mix to combine.
Step 5
Heat the mustard oil and pop the mustard seeds. Pour over the salad. Chill and serve.

1 cauliflower head, chopped 

3 to 4 tablespoons olive oil 

1/2 tablespoon serrano pepper, minced (roughly 1/2 small serrano)

1/2 teaspoon sea salt

1/2 teaspoon ground turmeric

1 tablespoon amchur

1/2 tablespoon ginger purée 

1 bunch kale, ribboned 

3 tablespoons currants 

3 tablespoons sesame seeds 

DRESSING:

1 tablespoon dijon mustard

1 teaspoon lemon juice 

3 tablespoons mustard oil

1 teaspoon black mustard seeds

Notes & Variations

  • Add toasted cashews or pepitas.
  • Use raisins instead of currants.
  • Cauliflower greens should not be discarded. Cut the greens and stems to use in the salad.
Tags:
40 Min
DF
GF
V

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