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Simple and rich Kale Falafel Salad with Roasted Cauliflower

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brown food on black tray
fried food on white ceramic bowl

This flavor-packed salad is inspired by the flavors of mediterranean cuisine

This salad makes my mind travel to mediterranean and middle eastern flavors, which I don’t know well, but I’d like to think that at least I can come close to them in my salads!

First, the simple ingredient, cauliflower is so versatile! Because it absorbs any flavor that you season it with, you are guaranteed to have success with seasoning and roasting it! I love roasting my cauliflower florets after marinating in a variety of different seasonings. While making this salad, I combined fresh baby spinach with chopped curly kale, roasted cauliflower florets in a salad with a lemon dressing, then topped it with some mini falafels I already had from the prior day.

P.S. I did add chopped pistachios to this salad, but they are certainly not mandatory! Read below to get the full recipe and try it for yourself!

Quick Falafel Kale Salad with Roasted Cauliflower
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Quick Falafel Kale Salad with Roasted Cauliflower

Recipe by The Original Salad QueenCourse: appetizer, main course, saladsCuisine: MediterraneanDifficulty: Easy
Servings

2

servings
Prep time

30

minutes

Ingredients

  • 2 Cups of green curly kale, chopped

  • 2 Cups of baby spinach

  • 1 Cup of grape tomatoes, halved

  • Handful of grated carrots

  • 6-8 Mini falafels

  • 1 Cup of cauliflower florets

  • 1/3 Cup of crumbled feta cheese

  • For the Lemon dressing:

  • 1 Teaspoon dijon mustard

  • 1/4 Cup of fresh lemon juice from 1 lemon

  • 1 Garlic clove, minced

  • 1/2 Teaspoon of honey

  • 1/4 to 1/3 Cup of extra virgin olive oil

  • Salt and Pepper to taste

Directions

  • Preheat your oven to 400 degrees F.
  • Chop your cauliflower florets if needed, then toss into a bowl and season with salt and pepper and olive oil. Toss.
  • Line a baking sheet with parchment paper and place the cauliflower on it, then place in the oven to bake until golden-brown.
  • Chop your kale and place in a bowl.
  • Sprinkle some salt over your kale and massage in a bowl for a minute or so.
  • Half your grape tomatoes.
  • Add grape tomatoes, shredded carrots and baby spinach to your bowl with kale.
  • Combine all dressing ingredients into a food processor and blend until you have a smooth dressing.
  • Once your cauliflower is done, remove from baking pan and let cool.
  • Add cauliflower to the salad, and top with the crumbled feta cheese and mini falafels.
  • Drizzle the salad with the lemon dressing and enjoy!!!
 

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If you want to explore the endless possibilities of combining textures, flavors, and cuisines through salad - you've come to the right place! My dad blessed me with the nickname Jana Salatana - or in English, the Salad Queen when I was about 4 years old. Since then, I've traveled, cooked, and brought my loved ones unique salads and dishes that pair with them. Join me on my journey!

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