Sometimes I just want all the vegetables. However eating the same vegetables can get very repetitive and boring. It’s my mission to find fun, delicious new ways to incorporate them into dishes. This Breaded Cauliflower Kale Salad is one of my favorite ways to get in a lot of vegetables in the most satisfying way. These crunchy cashew breaded cauliflower florets are laid on a bed of sautéed kale, red onion and blistered tomatoes with a hint of smokiness. Topped with capers and lemon juice. This truly is a dish that hits all the flavors. Perfect for a light meal.
Tips For Making Breaded Cauliflower Kale Salad
Cauliflower
Remove the stem and leaves and cut the cauliflower into florets.
It’s important that you food process your cashews so they are ground into a meal. This will help coat the cauliflower evenly. Add it to the almond flour with the Italian seasoning and salt and pepper.
Make an egg wash to coat the cauliflower to help the cashew breading stick. If you want a Vegan alternative dip your cauliflower in almond milk.
Roast the cauliflower in the oven at 425F. 20 minutes on one side. Flip over and cook another 10-15 minutes or until brown.
You can also use an air fryer
Cook at 400 for 10 minutes. Shake and do another 10 minutes. Make sure to coat both pans with pan spray before laying down your cauliflower so it doesn’t stick.
Kale Salad
I prefer dinosaur kale in general but you can use any kind. Make sure that you wash it well. Most kale will have a waxy like substance on it’s leaves. This protects it from the cold weather which allows it to grow well into the fall and some winter. It is not bad for you but I recommend giving it a quick wash to remove it.
Remove the hard inner stem by running your knife along the rib on both sides. Stack each leaf on top of each other and rough chop it into bite size pieces.
This salad is very hearty and a smoky flavor goes a long way. Liquid smoke gives that unforgettable smoky flavor. If you don’t have liquid smoke you can substitute it with a teaspoon of smoked paprika or chipotle seasoning.
Sauté the red onion and garlic for a minute before adding in the kale. Add your coconut aminos and liquid smoke. Sauté until fully wilted. Once your greens are just about done you can add in your tomatoes. Keep cooking until the tomatoes start to blister.
Remove the kale from the heat and finish your salad with capers. This gives it a beautiful brine and cuts the rich flavors.
When finished lay your crunchy kale on top of the warm salad. Add additional chopped cashews for crunch and add a squeeze of lemon for acidity.
The kale will hold for a few days in the fridge but the cauliflower will not.
Breaded Cauliflower Kale Salad
Ingredients
Cauliflower
- 1 Head Cauliflower Chopped into florets.
- 2 Eggs Beaten + 2 Tbsp Water
- 1 Cup Almond Flour
- 1 Cup Cashews Processed Into Meal
- 1 Tsp Italian Seasoning
- 1 Tsp Salt and Pepper
- Pan Spray
Kale
- 1 Tbsp Avocado Oil
- 1 Bunch Dinosaur Kale Stem removed and rough chopped.
- ½ Red Onion Sliced
- 2 Garlic Cloves Minced
- 1 Cup Cherry Tomatoes Halved
- 1 Tbsp Coconut Aminos
- ½ Tsp Liquid Smoke
Garnish
- 2 Tbsp Capers
- 1/2 Lemon Cut into wedges
- 2 Tbsp Cashews Chopped
Instructions
Cauliflower
- Preheat oven to 425 F.
- Take a large sheet pan and spray with cooking spray.
- Take the cauliflower and remove the stem. Cut into medium size florets.
- Make an egg wash with the beaten eggs and water.
- Next, process the cashews into a fine meal. Add it to the almond flour and seasonings
- Take the florets and dip into the egg wash. Then coat it in the cashew mix. Place it on the sheet pan. Do not overlap the cauliflower.
- Once all the cauliflower is dredged, put in the oven for 20 minutes. Remove, flip over and cook for another 10-15 minutes. The cauliflower should be brown and crunchy when finished.
Kale Salad
- Take the kale and remove the stem. Chop into bite size pieces. Make sure and rinse off the kale of any debris and wax.
- Slice onion and mince garlic.
- In a large saute pan, add in oil.
- When oil is heated add in onion and garlic. Saute for 1 minute. Add in chopped kale.
- Add in coconut aminos and liquid smoke. Saute until kale is wilted. Another 2 minutes.
- FInally add in sliced tomatoes. Cook until tomatoes are blistered.
- Remove from the stove. Mix in capers.
- Serve cauliflower on top of kale. Garnish with chopped cashews and a lemon wedge.
- Serve immediately.