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Warm Kale Salad with Curried Cauliflower

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 4


  • 3 tablespoons olive oil divided
  • 1 tablespoon yellow curry powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cayenne pepper
  • salt and black pepper
  • 1 head cauliflower chopped into florets
  • 5 cups kale coarsely chopped
  • 1 cup cherry tomatoes cut in half
  • 6 fresh mission figs cut in half
  • 1 cup broccoli florets steamed
  • 1 large avocado sliced
  • 3/4 cup canned chickpeas drained and rinsed
  • dressing of choice I used Annie's Green Goddess


  • Preheat your oven to 400 degrees F, and line a large baking sheet with foil. Set aside.
  • In a large bowl, whisk together 2 tablespoons of the olive oil, curry powder, onion powder, garlic powder, turmeric, cayenne pepper, and a pinch of salt and black pepper. Add the cauliflower to the bowl and toss until it is fully coated. Roast the cauliflower for 20-25 minutes or until brown. Remove from oven and set aside.
  • In a large saute pan, add the remaining 1 tablespoon of olive oil. Add the kale and saute until just wilted, about 2-3 minutes. Sprinkle with salt and black pepper and remove from heat.
  • Assemble your salad by layering sautéed kale, curried cauliflower, cherry tomatoes, figs, broccoli, avocado, and chickpeas. Drizzle your dressing of choice on top or on the side and serve immediately. Enjoy