Orange Cauliflower Cabbage Salad with Lemon Poppy Dressing

Really fun and flavorful Orange Cauliflower Salad + Lemon Poppy Dressing. It's perfect for an easy light vegetarian lunch! Low carb + gluten free!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400F.

Step 2

Cut half of a cauliflower head into medium/small florets.

Step 3

Toss the florets in a bowl with the melted coconut oil, agave, and sea salt.

Step 4

Place the florets on a lined baking sheet and bake for 20 minutes. I broiled mine on high for 2 minutes afterwards to crisp things up a bit more.

Step 5

While the cauli is cooking, make the dressing.

Step 6

Place the lemon zest and juice, agave nectar, poppy (or chia) seeds, extra virgin olive oil, and white wine vinegar in a small mason jar and shake it up.

Step 7

Place the baby kale and spiralized cabbage on the plate. I find spiralizing cabbage SUCH a quick and easy way to cut it, but obviously it’s not necessary to the recipe!

Step 8

When the cauli is done cooking, place it in the center of the plate and drizzle with the dressing.

Step 9

Top with shelled pistachios and sliced avocado.

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