After years of struggling with debilitating symptoms and chronic illnesses, Amie Valpone uncovered the underlying cause of her unrest. Now this best selling author of, Eating Clean: The 21-Day Plan to Detox, Fight Inflammation, and Reset Your Body, Editor-in-Chief of The Healthy Apple, and Be Well recipe contributor is sharing her story and insight through healthy meals that nourish and heal…
I miss eating salads in the winter so I decided to roast a head of cauliflower and serve it with tender, massaged kale, cucumbers, apple, cabbage and walnuts for a simple meal. The creamy tahini dressing is ideal for any salad but it pairs perfectly with the warm cauliflower and crunchy cabbage and apple in this recipe. If you’d rather roast a whole cauliflower and serve it with this salad, you can follow these directions on my website for How to Roast a Whole Cauliflower.
Roasted Cauliflower & Kale Salad
– Serves 4
1 large head cauliflower (white, yellow or purple cauliflower), cut into 1 inch florets
2 Tbsp. extra-virgin olive oil, divided
Sea salt and freshly ground pepper, to taste
1 head dinosaur (flat) kale, finely chopped and ends removed
1 large cucumber, diced
1 large Honeycrisp apple, thinly sliced
1 cup finely chopped red cabbage
2 Tbsp. walnuts
1 tsp. sesame seeds
1/3 cup well-stirred tahini
1 small garlic clove, minced
Juice of 1 lemon
3 tsp. extra-virgin olive oil
Pinch chili powder
Pinch ground cumin
4 Tbsp. water, plus more if needed
Preheat the oven to 375 degrees F. Prepare a large rimmed baking sheet with parchment paper.
Place the cauliflower on the prepared baking sheet and drizzle with 1 Tbsp. oil, sea salt and pepper. Use your hands to make sure all the pieces are coated.
Roast for 30 minutes or until the cauliflower is golden brown and tender. Remove from the oven and set aside for 5 minutes.
Meanwhile, in a large bowl, massage the kale with the remaining 1 Tbsp. oil with your hands until the kale leaves are dark green and soft. Sprinkle with sea salt and toss again with your hands. Add the roasted cauliflower, cucumber, apple, cabbage and walnuts.
In a small bowl, whisk the tahini, garlic, lemon, oil, chili powder, cumin, sea salt and pepper to taste. Add the water 1 Tbsp. at a time. Add more water if needed and continue to whisk until the mixture is creamy and thick. Drizzle over the kale mixture and toss to combine. Garnish with sesame seeds and serve immediately.