Cauli-Mex Salad


When I dreamed up this little summer recipe, I did not anticipate the surprisingly lovely flavors — bold, yet subtle; rich, yet delicate. It’s super healthy and easy to make, though it does require a bit of prep time.

Serving size:

One bowl (invite your friends over to share — you will have extra cauliflower!)


  • One head of cauliflower
  • 1/2 cup of black beans
  • 1/2 avocado
  • One lime
  • 3/4 cup chopped red cabbage
  • 3/4 cup baby kale
  • 1 tablespoon pumpkin seeds
  • 1/2 cup fresh salsa
  • 4-5 sprigs cilantro

Step 1: Prepare Cauliflower

Mix one head of chopped cauliflower with olive oil and chili powder (as greasy and hot as you like it). Spread out on a baking sheet and roast at 375 degrees until it is your favored texture (I like mine crispy, almost but not quite burnt.

Step 2: Prepare Avocado-Lime Dressing

Smash 1/2 avocado. Squeeze the juice of one lime over top. Mix well.

Step 3: Assemble

(Per bowl) Line the bottom of a big bowl with baby kale and chopped red cabbage. Next, place about 1/4 of the cauliflower (save the rest for later!) in the center of your bowl. Sprinkle with black beans and pumpkin seeds. Drizzle with salsa and avocado-lime dressing. Garnish with cilantro.

Step 4: Eat!

Round 2 Bonus!!

When I made this recipe, I ate everything described above for lunch and dinner and day 1. On day 2, I had all of the ingredients left over but felt that I needed a bit of a change. I sauteed the kale and cabbage in olive oil and ate those components cooked rather than raw — infusing the dish with slightly new tastes and dramatically different textures.

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