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!

Prep: 10Cook: 22Total: 32



  • 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


  • 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


  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
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