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A bowl of kale cauliflower salad next to seeds and a baking sheet
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5 from 2 votes

Kale Cauliflower Salad

This kale salad with roasted cauliflower and creamy curry dressing is the perfect lunch or dinner. Add any protein you like, such as roasted chicken, grilled shrimp, or quinoa. Can be made vegan, if desired.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Lunch, Salad
Cuisine: American
Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
Servings: 2 people
Calories: 270kcal
Author: Alicia


  • 1 tablespoon olive oil
  • 10 oz cauliflower florets
  • kosher salt and pepper
  • 1 bunch lacinato kale
  • ½ teaspoon distilled white vinegar
  • cup pepitas, toasted
  • ¼ cup dried cranberries
  • Creamy Cauliflower Dressing


  • Preheat oven to 450 degrees F. On a sheet pan, add cauliflower florets and toss with olive oil and a sprinkle of salt and pepper. Roast for 20 minutes, until browned in spots and softened.
  • Meanwhile, remove the thick rib and massage kale with vinegar and a pinch of kosher salt until slightly wilted (or use other tips from the post). Toss with pepitas, cranberries, creamy curry dressing, and cauliflower.


  • Massaging your kale (rubbing the leaves between your hands) can soften them if you find them a little to tough or chewy to enjoy. I find letting it soak in the dressing for 10-15 minutes can also help!


Calories: 270kcal | Carbohydrates: 32g | Protein: 12g | Fat: 14g | Saturated Fat: 2g | Sodium: 95mg | Potassium: 1173mg | Fiber: 4g | Sugar: 13g | Vitamin A: 13487IU | Vitamin C: 230mg | Calcium: 234mg | Iron: 4mg