This recipe for Roasted Cauliflower and Kale Salad is perfect for low carb diets and those using medical diet pills. Cauliflower and kale are loaded with sulfur and fiber, which makes this salad both filling and detoxifying. Kale is considered a superfood because it’s low in calories, has zero fat and about five grams of fiber per eight ounce serving. This green leafy vegetable is also rich in omega-3 fatty acids, iron, magnesium, calcium, folate, vitamins A, C and K and an array of flavonoid and carotenoid antioxidants.
Cauliflower is packed with antioxidants with powerful anti-inflammatory properties. With approximately 77 percent of the recommended daily intake of vitamin C, it helps bolster immunity. Cauliflower is also a good source of protein, magnesium, phosphorus, potassium, niacin, thiamin, and vitamins B6 and K.
Pumpkin seeds don’t just add crunch to this salad—they are rich in protein and essential fatty acids. These low carb seeds are also a good source of magnesium, zinc, iron, niacin, calcium, copper and vitamins A, B an K.
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1 lb cauliflower florets
2 cups kale
1/2 cup scallions, chopped
1/2 cup pumpkin seeds
1/2 cup golden raisins
3 tbsp freshly squeezed lemon juice
2 tbsp and 2 tbsp extra virgin olive oil, separated
Kosher salt and freshly ground pepper to taste
Pre-heat oven to 450°F. Toss cauliflower florets with two tbsp extra virgin olive oil in a bowl. Season with Kosher salt and freshly ground pepper. Place on a non-stick baking sheet and roast in the oven for approximately 25 minutes.
While the cauliflower roasts, whisk together the freshly squeezed lemon juice and remaining two tbsps of extra virgin olive oil to make the dressing. Toss the kale with the dressing and let stand until the cauliflower finishes roasting. Add it to the kale mixture and toss in the golden raisins, scallions and pumpkin seeds. Combine well. Season with Kosher salt and freshly ground pepper and serve.
Makes four servings