This Detox Salad with Kale and Cauliflower is the ideal way to jump start any detox. It’s loaded with flavor, fiber and antioxidants to detoxify your body.
I’ve been on a real salad kick lately. As you know, I love making salads. They make up the majority of the recipes that I create because they’re easy, they taste ridiculously good and they’re healthy. I’m excited to talk to you about this Detox Salad with Kale and Cauliflower because it’s ideal for a busy weeknight dinner (and leftovers are fabulous for lunch the next day, too).
As the weather starts to get a bit cooler here in Manhattan, I’m starting to veer away from salads and onto more cooked, warm foods (which are very good for your spleen). Little did I know, all the raw cold salads I ate for many years negatively affected my spleen and my hormones. Thank goodness for my Acupuncturist, Aimee Raup, who educated me on this topic. I’m not telling you to stop eating salads…I’m just saying not to eat salads every single day of the week and to mix it up with warm, cooked foods. Catch my drift?
Now, let’s move onto this Detox Salad with Kale and Cauliflower.
It’s full of delicious veggies like kale (you can use the flat dinosaur kale or purple kale). I suggest you don’t use the curly kale for this recipe because it tends to be too much volume to handle. I tossed in naturally sweet cherry tomatoes, green grapes, purple cabbage, arugula, roasted cauliflower and sunflower seeds to make this a well-rounded meal that can be enjoyed anytime of the year. You can serve this salad with the cauliflower warm right out of the oven when the weather is cooler and you can wait to serve the cauliflower when it’s cooled off from the oven in the warmer weather.
The directions are pretty straight forward.
Roast the cauliflower so it’s super sweet and tender. Yum!
Toss all the salad ingredients in a large bowl.
Add the roasted cauliflower.
Drizzle with my Garlic Tahini Glaze and serve.
Check out my Detox Salad with Kale and Cauliflower recipe below for specifics and enjoy!
Free of gluten, dairy, soy, sugar, corn, eggs, grains. Paleo, Vegan, Vegetarian.
- 1 head cauliflower cut into 1/2 inch florets
- 2 Tbsp. extra-virgin olive oil extra virgin, divided
- Sea salt and freshly ground black pepper to taste
- 1 head dinosaur or purple kale finely chopped
- 1 cup cherry tomatoes halved
- 1 head purple cabbage thinly sliced
- 1 cup green grapes
- 1 cup arugula
- 2 Tbsp. sunflower seeds
- 1/4 cup well-stirred tahini
- 1 garlic clove minced
- Water as needed
Preheat the oven to 400 degrees F. Prepare a rimmed baking sheet with parchment paper.
Place the cauliflower on the prepared baking sheet and drizzle 1 Tbsp. of the oil on top of the cauliflower. Use your hands to rub the oil into the cauliflower. Sprinkle with salt and pepper and roast for 25 minutes or until the cauliflower is tender.
In a large bowl, combine the roasted cauliflower, kale, tomatoes, cabbage, grapes, arugula and sunflower seeds.
In a small bowl, combine the tahini, remaining 1 Tbsp. oil, garlic clove and water as needed. Drizzle over the salad and serve.