Go Back
PRINT
salad

Turmeric Cauliflower Salad with Dill Lemon Vinaigrette

PREP TIME 5 minutes
COOK TIME 30 minutes
TOTAL TIME 35 minutes
SERVINGS 4

INGREDIENTS

  • 4 cups kale ribbed and sliced
  • 2 cups red cabbage shredded
  • 5-6 small radishes thinly sliced

For beef:

  • 1 lb ground beef
  • 2 tsp paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ¼ tsp salt

For Cauliflower:

  • 1 head cauliflower cut into florets
  • 1 tsp turmeric
  • 1 tsp garlic
  • ¼ tsp salt
  • 1 tbsp olive oil

For Vinaigrette:

  • juice of 2 lemons
  • ½ cup olive oil
  • 2 cloves fresh garlic minced
  • 2 tsp dill
  • ¼ tsp salt
  • ¼ tsp pepper

INSTRUCTIONS

For Vinaigrette:

  1. Whisk together all ingredients. Pour about ⅓ of the dressing over the kale and massage thoroughly. Set aside for at least 3 minutes to allow the kale to break down.

For Cauliflower:

  1. Place olive oil in a large skillet over medium high heat. Add Cauliflower turmeric, garlic, and salt and saute for 8-10 minutes, or until roasted and softened. Remove from skillet and set aside.

For Beef

  1. Place olive oil in a large skillet over medium high heat. Add beef, paprika, onion, garlic, and salt and cook for 7-8 minutes, or until cooked throughout, breaking up with a spatula as you go. Drain excess liquid if necessary and set aside.
  2. Place marinated kale in a bowl or on a large plate. Top with cauliflower, beef, radishes, and cabbage. Top with dressing and serve!