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A shallow plate holds a festive, colorful salad of spiced, roasted cauliflower, raw kale, and pomegranate seeds.
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Cauliflower Pomegranate Kale Salad

Author - Gena Hamshaw
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yields: 4 servings


  • 1 medium head cauliflower, cut into florets and pieces
  • 1/4 cup olive oil, divided
  • 1 teaspoon paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon cumin
  • Dash Crushed red pepper flakes
  • Kosher salt
  • 1 1/2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon maple or agave syrup
  • 1 tablespoon nutritional yeast
  • 1 small bunch curly kale, de-stemmed, washed, rinsed, and chopped
  • 1 cup shredded purple cabbage
  • 1/2 cup pomegranate arils


  • Preheat the oven to 425. Toss the cauliflower florets with two tablespoons of the olive oil in a large mixing bowl, and then add the paprika, coriander, cumin, pepper flakes, and a generous pinch of salt. Mix until the cauliflower is evenly coated with the spice rub. Place the cauliflower on a baking sheet and bake for 25-30 minutes, or until the cauliflower is browning and crispy at the edges and tender when pierced with a fork or knife. Set the cauliflower aside.
  • Whisk the remaining two tablespoons of olive oil together with the lemon juice, agave, nutritional yeast, and some salt and pepper to taste for a quick vinaigrette. Massage the vinaigrette into the kale, working until the kale is wilted and evenly coated.
  • Add the purple cabbage and the roasted cauliflower to the kale. Toss to combine. Sprinkle with pomegranate arils and serve.