Spicy Cauliflower & Kale Salad with Toasted Quinoa & Avocado
Prep time
Cook time
Total time
Serves: 2-4
  • 2 cups quinoa, cooked
  • 1 whole head of kale, leaves removed from the stem
  • 1/2 head of cauliflower, chopped
  • 1/4 tsp cayenne pepper
  • 1/2 red onion, sliced
  • 1 avocado, sliced
  • 1 Tbs pine nuts
  • 1 Tbs cranberries
  • olive oil
  • sea salt and fresh cracked pepper
  • 1/4 cup tahini
  • stevia or honey
  • 4 tablespoons fresh lemon juice or more to taste
  1. Preheat oven to 450° F.
  2. In a large ziplock bag toss the cauliflower with the cayenne, a drizzle of olive oil, sea salt, and fresh cracked pepper. Spread onto a baking sheet lined with foil and roast, until golden and tender, 20 to 25 minutes.
  3. While your cauliflower is cooking, prepare your salad. Grab your kale by the stem and strip the leaves from the stem with your hands. I like to save the stems and use them later in my juices! Use your hands to tear the kale into small pieces and place in a large ziplock bag and set aside.
  4. For the dressing, whisk together tahini, 2 Tbs olive oil, lemon juice, 3/4 cup of water, sea salt & fresh cracked pepper to taste. I also added a dash of stevia, you could also use honey to taste. The sweetness brightens up the dressing!
  5. Add the dressing to your ziplock bag with kale, seal, and shake until mixed thoroughly. Put your dressed kale onto a plate and top with cooked quinoa, roasted cauliflower, sliced red onions, pine nuts, cranberries, and sliced avocado.
Recipe by Linda Wagner at https://lindawagner.net/blog/spicy-cauliflower-kale-salad-with-toasted-quinoa-avocado/