Roasted Cauliflower, Baby Kale and Cucumber Salad


Cauliflower, Baby Kale and Cucumber Salad

Roasted cauliflower, cucumber, and fresh kale come together in a quick salad recipe
No ratings yet
Prep Time 20 minutes
Total Time 20 minutes
Course Salad
Cuisine American, Keto, Paleo, Vegan, Vegetarian
Servings 4 Servings


  • 1 pound cauliflower
  • 1 pound cucumber (optional) diced into 1-2 inch squares
  • 4 cups baby kale chopped
  • 1/4 small red onion very thinly sliced
  • 1/3 cup Toasted Pine Nuts
  • 1/4 cup fresh squeezed lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper


  • On a large rimmed baking sheet, toss cauliflower florets with olive oil and 1/8 teaspoon each of salt and pepper. Roast in 450°F oven for 25 minutes, or until stems are tender.
  • n large bowl, whisk lemon juice, olive oil salt, and pepper. Toss kale with dressing. Let stand at least 5 minutes. Then add cucumber toss a second time.
  • To kale, add cooked cauliflower, onion and toasted pine nuts. Toss until well combined. Chill as needed


Tried this recipe?Let us know how it was!

Comments are closed.