Winter Wonderland Cauliflower & Kale Salad
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 1 medium beetroot, skin scrubbed clean or peeled
  • ½ small cauliflower, chopped into florets
  • ½ teaspoon paprika
  • ½ teaspoon garlic granules
  • ¼ teaspoon cinnamon
  • 1 teaspoon fresh thyme leaves
  • 1 bunch curly kale (I used purple curly kale), leaves torn and stalks discarded
  • 2 tablespoons desiccated coconut
  • Coconut, avocado or macadamia oil, for cooking
  • 1 teaspoon honey or maple syrup
  • ½ teaspoon dijon mustard
  • 1 teaspoon chopped fresh dill
  • 1 tablespoon sesame oil
  • 1 tablespoon water
  • Pinch of chilli flakes
  • Pinch of salt & pepper
  1. Preheat your oven to 175ºC | 350ºF and toss together on a baking tray the beetroot, cauliflower, spices, thyme and a good glug of your oil of choice.
  2. Bake for 20-25 minutes, tossing once halfway through, until veg can be easily pierced with a fork.
  3. Add your torn kale leaves to a large bowl, make the salad dressing by combining all the ingredients, and pour over the kale.
  4. Use your hands to massage the dressing into the kale, gently squeezing and tossing until you feel the kale get softer.
  5. When veggies are done, toss with the kale and the desiccated coconut, and serve.
Recipe by Sprinkle of Green at