Steamed Cauliflower & Mixed Greens Salad
This salad is packed with anti-inflammatory ingredients like turmeric and kale, which help reduce inflammation and boost immunity.

1 bowl
For 4 people
Difficulty
Easy
Taste
Unknown
Health Benefits
Weight Loss Friendly: High in fiber and low in calories, aiding in fullness and weight management.
Anti-inflammatory: Contains spices and vegetables known for their anti-inflammatory properties.
Rich in Antioxidants: Offers a boost of antioxidants that help protect against oxidative stress.
Supports Digestion: The fiber content aids in promoting healthy digestion.
Heart Healthy: Low in fats and cholesterol, beneficial for cardiovascular health.
85 kcal
in 123g
Protein:
4g
Fats:
1.5g
Carbs:
15g
Cholesterol:
0mg
Sodium, Na:
300mg
Potassium, K:
600mg
As the chill of winter or the damp of monsoon sets in, finding comfort in a warm, nutritious meal becomes essential. Our Steamed Cauliflower & Mixed Greens Salad perfectly fits the bill—offering a fiber-rich, heartwarming dish that not only supports your weight loss goals but also delights your taste buds. This vegan-friendly salad is packed with vibrant vegetables and seasoned with a flavorful mix of spices and sesame, making it an ideal choice for a healthful lunch or dinner.
Ingredients
4
1 piece Head of cauliflower
half teaspoon Sea Salt
1 piece Kale
1 piece Lettuce Leaves
2 pieces Carrots
1 piece Onion
1 teaspoon Sesame Oil
0.33 teaspoon Turmeric Powder
half teaspoon Kashmiri chilli powder
three quarters teaspoon Black pepper powder
1 piece Lemon
Sesame Seeds as per needed
Tips
Feel free to use any combination of greens like spinach or Swiss chard for varied nutrition.
Customize the amount of chilli and pepper according to your taste preference.
Chop vegetables in advance to minimize prep time during mealtime.
Directions
Prepare the Vegetables:
Chop the cauliflower into small florets.
Thinly slice the carrots and onion.
Roughly chop the kale and lettuce leaves.
Steam the Cauliflower:
Place cauliflower florets in a steamer basket over boiling water, sprinkle with 0.25 tsp of sea salt, and steam for about 7 minutes or until tender.
Sauté the Additional Vegetables:
In a skillet, heat the sesame oil over medium heat. Add onions and carrots, and sauté until they start to soften.
Add kale and lettuce, cooking just until wilted.
Stir in turmeric, chilli powder, and the remaining sea salt.
Combine and Season:
Toss the steamed cauliflower with the sautéed vegetables.
Add black pepper and lemon juice, mixing well to coat all the ingredients.
Serve:
Plate the warm salad and garnish with roasted sesame seeds.
Notes
Individuals with thyroid issues should consult their healthcare provider before consuming raw kale and cauliflower frequently, as they contain goitrogens that may interfere with thyroid function.
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