This roasted cauliflower and macadamia nut salad looks like a lot more work, than it actually is. It has an amazingly satisfying crunch from the red cabbage and nuts.

Ingredients

1 large cauliflower, cut into florets
1 bundle of kale
1/2 cup red cabbage, shredded
1/2 cup macadamia nuts
1 Tbsp and 1 tsp extra virgin olive oil, divided
Salt and pepper, to taste
Optional, for garnish: microgreens

Dressing
2 Tbsp water
1 Tbsp tahini
1 Tbsp lemon juice
1 Tbsp sugar-free maple syrup
Salt and pepper, to taste

Yields: 4 servings
Per serving*:
Calories: 218
Net carbs: 4
Protein (grams): 5
Fat (grams): 20

Prep time: 10 min
Cook time: 25 min
Total time: 50 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Preheat oven to 350F.

Toss the cauliflower florets and macadamia nuts in 1 Tbsp of olive oil, and season with salt and pepper. Spread out on a parchment lined baking sheet, and bake 20-25 min.

While the cauliflower and nuts are roasting, prepare the other components of the salad and dressing.

For the dressing, whisk together the water, tahnini, lemon juice, syrup, then add salt and pepper, to taste.

Shred and remove the stem from the kale. Place it in a large bowl and massage it with 1 tsp of olive oil. This softens the kale.

Once the cauliflowers and nuts are out of the oven, allow them to cool 15 min.

Add the red cabbage and roasted ingredients to the kale, drizzle with the dressing and toss.

Optionally, you can top the salad with some microgreens.