1small bunch curly kale, de-stemmed, washed, rinsed, and chopped
1cupshredded purple cabbage
1/2cuppomegranate arils
Instructions
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.