ROASTED CAULIFLOWER, CHICKPEA & KALE SALAD

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I believe in eating a balanced Whole Food Plant-Based diet and it is something I strive to do every day. Although, I have noticed that I seem to share a lot of my heavier dinner recipes that not all of you may be into! I absolutely love heavier meals in the evenings because the sensation of feeling satisfied at dinner time is what I am usually going for. However, I am also all for a FAT salad over lunch to get in those greens and first portion of legumes for the day. So I have started developing a few easy and delicious salad recipes which are good enough to share with you all!

As I mentioned in my Instagram post this morning, I am all about salads lately! By salads I do not mean leaves and tomatoes, those kinds I am not a fan of. I am talking a bulky, warm, creamy salad that will leave you feeling full and satisfied! Perfect for any lunch or dinner!

This warm Roasted Cauliflower, Chickpea and Kale salad was inspired by one of the best takeaways I have ever eaten, which was the roasted cauliflower salad from the Woolworths NOW NOW Café at the V&A Waterfront, near the new Zeitz Mocca. Gooooodness was I blown away when I tucked into it, and so my very own take was born!

This salad is…

  • Hearty
  • Satisfying
  • Easy to make
  • High in protein and fiber
  • Flavourful
  • Nutritious
Overview

Serves: 2

Prep time: max 5 minutes

Total: 25 minutes

Ingredients
  • 1 head cauliflower (chopped)
  • 1 can chickpeas (drained & rinsed)
  • 3 large handfuls of kale
  • 2 Tbsp coconut oil
  • 1 tsp smoked paprika
  • 1 tsp cayenne pepper
  • 2 cloves garlic (minced)
  • Salt & pepper (to taste)
  • Nutritional yeast (optional)
  • Roasted red onion or Pickled red onion (optional)

Dressing:

  • 1/3 cup tahini
  • 1/3 cup water
  • 1/4 cup lemon juice
  • 2 cloves garlic (minced)
  • 1/2 tsp cumin
  • Pinch cayenne pepper
  • Salt & pepper (to taste)

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Method

Preheat the oven to 180°c while you prep your salad ingredients.

Chop the cauliflower into florets, de-stem and tear up the kale into large chunks, drain the chickpeas and rinse well!

Toss the cauliflower florets with 1 Tbsp of coconut oil and a good pinch of salt and pepper.

Mix the chickpeas in a bowl with 1 Tbsp coconut oil, 1 tsp paprika, 2 minced cloves of garlic, a pinch of cayenne pepper, salt and pepper.

Place the cauliflower, chickpeas and sliced red onion (optional) into the oven on a roasting tray for 15 minutes. After 15 minutes remove the chickpeas and add the kale (with an optional sprinkle of nutritional yeast over the kale) for the remaining 5 minutes.

While you wait for your salad ingredients to toast up, throw your dressing ingredients into a blender until at a smooth consistency and set aside.

Remove the cauliflower and kale from the oven and begin to build your salad!

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To serve

*An optional addition to this warm salad is some pickled red onion or roasted red onion!

A quick pickled red onion recipe:

Add 1 thinly sliced red onion to a jar with 1/3 the jar full of apple cider vinegar and 2/3 the jar full of water. Add 1 sliced jalapeño for spice and a good crack of salt and pepper. That’s it! Leave overnight and you’ll have yourself an amazing addition to any salad.

As always, I would love to see your take on this salad so feel free to tag me on Instagram @amber_gisele – and feel free to change it up!

All my love,

Amber Gisele X

 

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