Go Back
–+ servings

Roast Cauliflower, Kale and Hazelnut Salad

Overall Cooking: 20 mins
Overall Cooking: 20 mins
Serves 2

Ingredients

  • 1 large cauliflower (720g)
  • 2 tbsp coconut oil, melted (I like Coconut Merchant)
  • Pinch of Pink Himalayan or sea salt
  • 120 g kale
  • 30 g blanched hazelnuts
  • 15 g fresh parsley, chopped

Dijon dressing

  • 3 tbsp extra virgin olive oil
  • 1 heaped tsp dijon mustard
  • 1/2 tsp red wine vinegar
  • 1 tsp coconut aminos
  • 1/4 tsp cracked black pepper
  • Pinch of Pink Himalayan or sea salt

Method

  • Preheat the oven to 180C fan assisted (200C, 400F.)
  • Chop the cauliflower florets and place on a baking tray. Season with salt and toss with melted coconut oil. Roast in the oven to 30 - 35 minutes until golden and crisp.
  • Meanwhile, shred the kale in a food processor or finely chop.
  • Mix all the dressing ingredients together in a bowl and massage into the kale.
  • Place the hazelnuts on a baking tray and roast for 6 - 8 minutes until golden. Remove from the oven and allow to cool.
  • Mix the cauliflower, kale, parsley and hazelnuts together. Option to add another glug of olive oil if you like it extra oily like I do!
Print Recipe