Turmeric Cauliflower Salad with Dill Lemon Vinaigrette

Mar 11, 2019 | Beef, Salads, Vegetables

 A hearty, filling salad with turmeric roasted cauliflower, savory ground beef, marinated kale, and a tangy lemon dill vinaigrette.

salad

I have a thing for salads. Maybe it’s because when a restaurant serves a salad it’s usually the first sign that I might be able to eat there. Salads are a sign of hope.

Because I live in AZ, salads are also one of the only viable meal options you have in the summer. Even the thought of turning on your oven makes you sweat from about May until October. That leaves you with salads and sandwiches. When you eat Paleo, it means you’re left with salads and lettuce wrap sandwiches, which are just slightly more organized salads.

I’m stocking up on salad ideas in preparation for the dreaded summer 2019, and this is pretty high on the list of new go-tos. Why? The cauliflower. Roasted turmeric cauliflower is truly amazing. If you’ve been living in caulirice world, it’s time to resurface and eat a whole cauliflower floret for once. This stuff is da bomb. Enjoy!

 

Turmeric Cauliflower Salad with Dill Lemon Vinaigrette

PREP TIME 5 minutes
COOK TIME 30 minutes
TOTAL TIME 35 minutes
SERVINGS 4

INGREDIENTS

  • 4 cups kale ribbed and sliced
  • 2 cups red cabbage shredded
  • 5-6 small radishes thinly sliced

For beef:

  • 1 lb ground beef
  • 2 tsp paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ¼ tsp salt

For Cauliflower:

  • 1 head cauliflower cut into florets
  • 1 tsp turmeric
  • 1 tsp garlic
  • ¼ tsp salt
  • 1 tbsp olive oil

For Vinaigrette:

  • juice of 2 lemons
  • ½ cup olive oil
  • 2 cloves fresh garlic minced
  • 2 tsp dill
  • ¼ tsp salt
  • ¼ tsp pepper

INSTRUCTIONS

For Vinaigrette:

  1. Whisk together all ingredients. Pour about ⅓ of the dressing over the kale and massage thoroughly. Set aside for at least 3 minutes to allow the kale to break down.

For Cauliflower:

  1. Place olive oil in a large skillet over medium high heat. Add Cauliflower turmeric, garlic, and salt and saute for 8-10 minutes, or until roasted and softened. Remove from skillet and set aside.

For Beef

  1. Place olive oil in a large skillet over medium high heat. Add beef, paprika, onion, garlic, and salt and cook for 7-8 minutes, or until cooked throughout, breaking up with a spatula as you go. Drain excess liquid if necessary and set aside.
  2. Place marinated kale in a bowl or on a large plate. Top with cauliflower, beef, radishes, and cabbage. Top with dressing and serve!

salad

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MEET THE AUTHOR

Hey! I’m Moriah– a commercial food and branding photographer and web designer who is perpetually drinking coffee and covered in dog hair. I write Elle Fait to celebrate the act of making: making food, making travel plans, making businesses, and making a habit of finding joy.  

About Elle Fait

Hi! I’m Moriah, a nomadic food photographer and recipe developer. Elle Fait means She Makes, and those two words sum up the best of who I am. Here you’ll find me creating elevated gluten/grain free recipes that everyone can gather around together.

Elle Fait is a space devoted to celebrating the act of making. Making wholesome paleo food, making art, making travel plans, and making a habit of finding the joy in life.

You can learn more about me here.

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