Roasted Cauliflower Salad

This is one of our favorite market salads. The nuttiness of the cauliflower pairs deliciously with the kale and sweet currants.  

makes ~4 cups


1 cauliflower head, chopped 

½ Tbsp mustard oil 

½ Tbsp serrano pepper, minced (roughly ½ small serrano)

½ tsp salt

½ tsp turmeric

1 Tbsp amchur

½ Tbsp ginger purée

1 bunch kale, ribboned 

3 Tbsp currants 

3 Tbsp cup sesame seeds


1 Tbsp dijon mustard

1 tsp lemon juice 

4 Tbsp olive oil

1 tsp mustard seeds



    1. Preheat oven to 300 F. 
    2. Separate cauliflower head into florets. Cut the stems into ½ inch pieces. Toss in mustard oil, serrano pepper, salt, turmeric, amchur and ginger purée. Spread evenly on a sheet pan and bake for 15-20 minutes until golden brown in color.
    3. Toss with kale, currants and sesame seeds. Set aside. 
    4. To make dressing, whisk together the dijon mustard and lemon juice. Pour over salad and mix to combine. 
    5. Heat up the oil and pop the mustard seeds. Pour over the salad. Chill and serve. 


    *cauliflower greens should not be discarded. Cut the greens and stems up to use in the salad.

    ideas / variations

    • Add toasted cashews or pepitas. 
    • If you don’t have currants, use raisins.