The creation of this warm salad at home will transport you to a bistro, much like the one in New York City that inspired this recipe. That one had cheese and garlic on it, which I have replaced with tahini and hemp seeds, for a rajas-relieving version. What a nice way to eat cauliflower and kale!
Roasted Kale & Cauliflower Salad
1 small head cauliflower, chopped into small florets (about 5 cups)
1 tsp ground turmeric
½ tsp salt
2 Tbsp ghee, melted
1 bunch kale, destemmed and chopped into small pieces (about 4 cups)
2 Tbsp olive oil
Juice of ½ lemon
1 Tbsp hemp seeds
1 tsp freshly ground black pepper
2 Tbsp tahini
Preheat oven to 350 degrees.
Place the cauliflower in a mixing bowl, sprinkle with the turmeric and the salt, then toss with melted ghee. Transfer to a baking dish and roast for 25–30 minutes, tossing once after about 12 minutes. Remove from the oven when the florets are lightly browned.
Place the kale in the same mixing bowl, and drizzle with olive oil and lemon juice. Massage the oil and juice into the kale until coated; the leaves should begin to soften. Let stand for 10 minutes or longer to soften to taste. If in doubt, massage the oil more vigorously into the kale, and let stand for a full 30 minutes.
Add the warm cauliflower, hemp seeds, and pepper to the kale. Toss. Transfer the mixture to serving bowls, and drizzle each bowl with tahini. Serve warm.
Kale Notes: Substitute baby kale if you’d like to cut out the massaging step and eat sooner.
In Ayurveda, as well as in other indigenous health systems, plants that resemble certain organs are known to be nourishing for those tissues, such as kidney beans for adrenal health or walnuts and cauliflower for the brain. Take note of how a head of cauliflower looks very much like a brain; it’s no wonder this vegetable is considered brain food.