Breaded Cauliflower Kale Salad
Try this delicious smoky, tomato, kale salad with crunchy cashew breaded cauliflower. Topped with capers and lemon juice. This salad is savory and light and will hit the spot!
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.