Roasted Cauliflower, Spiced Rice and Kale Salad


This salad I came up with when I had my “naturopath” cap on. It is one of those meals that ticks all the boxes for health and mine, because of its ease and taste! I am obsessed with roasted cauliflower anyway, but with the turmeric its another level! With he brown rice and spices, it feels like a hearty meal, rather than a side salad!


1 bunch of kale, thinly sliced

400 grams cooked chickpeas

1 Cauliflower

¼ cup coconut oil, melted

1 teaspoon turmeric

1 teaspoon basil, dried

1/2 teaspoon garlic powder

1 teaspoon parsley, dried

½ teaspoon thyme, dried

1 cup brown rice, cooked



Juice from half a lemon squeezed

1/4 cup Olive oil



Preheat the oven to 180 degrees C.

Mix the turmeric together in ¼ cup of melted coconut oil. On a lined baking tray, coat roughly broken chunks of cauliflower with coconut oil. Spread the chickpeas around. Sprinkle with salt. Cook in the oven for around 30-40 minutes until browned.

In a large bowl mix the cooked brown rice, the spices, kale and roasted chickpeas and cauliflower.

Toss through olive oil and lemon juice and use salt and pepper to season.

Mains, Saladsgemma davis