Spicy Cauliflower, Kale, and Pomegranate Salad

Yield: 4 servings

Ingredients

• 1 head cauliflower, cut into small florets (about 5-6 cups)
• 1/4 cup olive oil, divided
• 1/2 tbsp chili powder
• 1 tbsp smoked paprika
• 1 tspground coriander
• 1/2 teaspoon cumin
• Dash red pepper flakes (skip if don't want too spicy)
• Salt & Pepper
• 1/2 -1 lemon's juice
• 1 teaspoon honey
• 1 bunch of Dinosaur Kale
• 1 cup purple cabbage - shredded 
• 1/2 cup pomegranate arils

Instructions

1. Preheat the oven to 425. Toss the cauliflower florets with two tablespoons of the olive oil in a large mixing bowl, and then add the chili powder, paprika, coriander, cumin, pepper flakes, and a generous pinch of salt. Mix until the cauliflower is evenly coated with the spice rub. Place the cauliflower on a baking sheet and bake for 20 minutes, or until the cauliflower is getting crispy. Turn off the oven and set the cauliflower aside.
2. Whisk the remaining two tablespoons of olive oil together with the lemon juice, honey, and some salt and pepper to taste for a quick vinaigrette. Massage the vinaigrette into the kale, working until the kale is wilted and evenly coated. (Pull your sleeves up and massage the kale for 5-7 mins till it becomes soft in texture)
3. Toss in the purple cabbage, pomegranate arils, and the roasted cauliflower.
4. Adjust seasoning - salt, lime juice etc per taste

Recipe Source: Choosing Raw