Orange Cauliflower Salad + Lemon Poppy Dressing

I’ve been getting really inspired by colorful veggies lately. Now that I think about it, the recipes coming at you this week are ALLL about colorful veggies. I see them in the store and I have to try them. I’m not sure if it’s in my head, but I swear the colorful veggies taste sweeter.

I’ve been obsessed with purple sweet potatoes and am always on the hunt for new and exciting foods. Foods that really jump out and speak to me, you know? Welllll, I was perusing WholeFoods the other day when this orange cauliflower was calling me! Even the cashier was like, “Holy smokes this is cool” or something of that nature.

It really hyped my purchase.

I also watched a million YouTube videos teaching me how to make an avocado rose and, well, let’s just say I might be getting carried away with my new skill. They’re so trendy right now and I love it.

This salad is super simple, and you guys, the dressing is maybe my favorite evvvvaa!! The flavor combo in this baby is unreal. It’s sweet and tangy and the orange cauliflower- like I said, maybe it’s in my head- but it’s so sweet! I had no idea!

I love this salad for spring and summer because it’s so colorful and has so many textures! Plus it’s packed with veggies and is so filling!

So let’s make some Orange Cauliflower Cabbage Salad with Lemon Poppy Dressing!!

Cut half of a cauliflower head into small florets. Toss the florets with melted coconut oil, agave, and sea salt.

Place the florets on a lined baking sheet and bake for 20 minutes. I broiled mine afterwards to crisp things up a bit more.

While the cauli is cooking, place the lemon zest and juice, agave nectar, poppy (or chia) seeds, extra virgin olive oil, and white wine vinegar in a small mason jar and shake it up.

Place the baby kale and spiralized cabbage on the plate. I find spiralizing cabbage SUCH a quick and easy way to cut it, but obviously it’s not necessary to the recipe!

When the cauli is done cooking, place it in the center of the plate and drizzle with the dressing.

Top with shelled pistachios and avocado (in whatever shape your heart desires).

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

VG Vegetarian

Orange Cauliflower Cabbage Salad with Lemon Poppy Dressing

Really fun and flavorful Orange Cauliflower Salad + Lemon Poppy Dressing. It’s perfect for an easy light vegetarian lunch! Low carb + gluten free!

Recipe by:Lindsay Grimes

Prep: 10Cook: 22Total: 32

Print recipe Rate recipe Pin Save recipe

1x2x3x

Ingredients

Salad

• 1/2 head orange cauliflower, cut in medium/small florets
• 2 tablespoons coconut oil, melted
• 1 tablespoon agave nectar
• 1/4 teaspoon sea salt
• 2 cups baby kale
• 2 cups purple cabbage, spiralized with blade A
• 1/4 cup shelled pistachios
• 1 avocado, sliced

Dressing

• 1 lemon, zest and juice
• 1 tablespoons agave nectar
• 2 teaspoons poppy seeds (or chia seeds)
• 1/4 cup extra virgin olive oil
• 1 tablespoon white wine vinegar

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 400F.
2. Cut half of a cauliflower head into medium/small florets.
3. Toss the florets in a bowl with the melted coconut oil, agave, and sea salt.
4. Place the florets on a lined baking sheet and bake for 20 minutes. I broiled mine on high for 2 minutes afterwards to crisp things up a bit more.
5. While the cauli is cooking, make the dressing.
6. Place the lemon zest and juice, agave nectar, poppy (or chia) seeds, extra virgin olive oil, and white wine vinegar in a small mason jar and shake it up.
7. Place the baby kale and spiralized cabbage on the plate. I find spiralizing cabbage SUCH a quick and easy way to cut it, but obviously it’s not necessary to the recipe!
8. When the cauli is done cooking, place it in the center of the plate and drizzle with the dressing.
9. Top with shelled pistachios and sliced avocado.

Nutrition Info:

• Serving Size: 2

© The Toasted Pine Nut

Enjoy!! xo

Want to save this for later? Pin the image below!!