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Kale Salad with Roasted Cauliflower & Honey Garlic Vinaigrette

Prep Time 20 mins
Cook Time 20 mins
Servings 4 People


  • 6 cups cauliflower florets (I used a 20 oz bag) cut so they are flat wide pieces
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp curry powder
  • 1 tsp garlic powder
  • salt and black pepper
  • 1 bunch Tuscan Kale cut into ribbons with the hard middle stem removed. About 3 cups tighly packed.
  • 1/2 cup breadcrumbs, panko
  • 1 tbsp olive oil
  • 3 cloves garlic grated
  • optional pecorino romano cheese- freshly grated

For the Dressing:

  • 1 tsp honey
  • 2 cloves garlic, grated
  • 2 tbsp extra virgin olive oil
  • 1 tsp white wine vinegar (or red wine vinegar)
  • salt and cracked pepper


Make the dressing:

  • Combine all of the ingredients into a small bowl and whisk well with a fork. Adjust the ingredients based on your preference (add more honey for sweetness or vinegar for acidity)

Roast the Cauliflower:

  • Preheat the oven to 425 degrees
  • Combine the cauliflower, garlic powder, salt, pepper, curry powder and olive oil in a large bowl, using our hands to mix everything well so the oil and seasonings are evenly distributed. Spread the cauliflower onto a large baking pan so its in a single layer (use two pans if necessary).
  • Place the pan in the oven and cook for about 12-15 minutes until the cauliflower is golden on one side and fork tender. Once the cauliflower is cooked, remove from oven and sprinkle generously with freshly grated pecorino romano cheese (optional but SO worth it).

Prep the Kale:

  • Remove the hard middle rib from the kale after washing thoroughly and cut the kale into medium size strips or ribbons and place in a large bowl (same bowl as you mixed the cauliflower in). Add one clove of grated garlic, a pinch of salt, 1 tsp of extra virgin olive oil and a squeeze of lemon to the kale and use your hands to massage all of this in- this will help break the kale down and make it more tender.

Make the Breadcrumbs:

  • In a large skillet, heat up the olive oil and two cloves of garlic until its just fragrant, add the breadcrumbs and toast over medium heat, stirring often until the breadcrumbs are golden. Remove from the pan and let them cool down before adding to the salad.

Assemble the salad:

  • Place the kale in a large bowl, and pour the dressing all over and mix well with a spoon so the dressing coats all of the kale. Add the roasted cauliflower, breadcrumbs and enjoy!!