Living a balanced life with lots of creative food, exercise and exploration!

Lunch Recipe: Roasted Caulifower, Chickpea and Kale Salad

on October 21, 2012

Inspired by recipes I’ve been seeing for Roasted cauliflower soups and sides, I decided to pick some up and try it out.  Upon arriving at Wegmans, I was greeted with a special treat, Orange cauliflower!  I’ve seen purple before on TV, but never in person.  I scooped some up, excited to see if this variety had more flavor than its paler cousin.

Flavor isn’t the only thing the brightly colored vegetable offers:  It also has 25 TIMES the Vitamin A than white cauliflower, which adds to the super fibrous and Vitamin C packed food.


  • Half of a large head of Orange Cauliflower
  • steamed kale (leftovers!)
  • 1 can chick peas
  • 1 package of cherry tomatoes
  • Mixture of Pumpkin seeds and tamari pumpkin seeds (yum!)

I kept it pretty simple, and since I had already steamed a bunch of kale last week, I only had to throw the Cauliflower in the oven and saute the chick peas.


  • Cut/break apart the cauliflower into bite size pieces and arrange on Cooking sprayed cookie sheet

  • Drizzle with Olive Oil, then Season with salt, pepper, garlic, cumin, and oregano – as liberally as you’d like – then toss with your hands to coat
  • Bake at 400 degrees for about 25-30 minutes, until the pieces start to brown

Who knew orange cauliflower turns BRIGHT yellow when cooked!

For the chick peas, I just heated some cooking spray in a pan, and threw in some drained/rinsed chick peas.  I seasoned them with the same spices as above, plus some chili powder for a little spice.  I cook them for a few minutes, until they absorb the seasonings and get a little crust, then I cover the pan with foil to let them steam a bit, so they’re not so hard on the inside.

Once everything cooled, I just tossed it all together with some cherry tomatoes, tamari pumpkin seeds, and Thai ginger dressing.

This salad is pretty nutrient dense:

  • Kale offers anti-inflammatory effects, in addition to tons of iron, vitamins K, A, and C.  Plus Calcium, in a form that is more easily absorbed by your body than animal-based sources.
  • The Cauliflower, as I said above, is a great source of fiber, and vitamins C and A
  • Chickpeas boast lots of both soluble and insoluble fiber, which is great for digestion, and protein, with about 8g of protein to 2g fat per 1/2 cup, plus some added iron
  • Tomatoes offer lycopene and vitamins A and C
  • The pumpkin seeds offer some protein, but mainly just some super salty crunchy goodness, without processed croutons or anything else

All in all, not too shabby!  Also, I’ve been noticing I’ve been bruising more frequently, so I’m trying to up the iron intake and see if that helps 🙂


2 responses to “Lunch Recipe: Roasted Caulifower, Chickpea and Kale Salad

  1. Yosef says:

    first commenter gets free samples!!!

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