Roasted Cauliflower, Spiced Rice and Kale Salad

Posted in Food on August 29, 2018

This salad I came up with when I had my “naturopath” cap on. It is one of those meals that ticks all the boxes for health and mine, because of its ease and taste! I am obsessed with roasted cauliflower anyway, but with the turmeric its another level! With he brown rice and spices, it feels like a hearty meal, rather than a side salad!


1 bunch of kale, thinly sliced

400 grams cooked chickpeas

1 Cauliflower

¼ cup coconut oil, melted

1 teaspoon turmeric

1 teaspoon basil, dried

1/2 teaspoon garlic powder

1 teaspoon parsley, dried

½ teaspoon thyme, dried

1 cup brown rice, cooked



Juice from half a lemon squeezed

1/4 cup Olive oil



Preheat the oven to 180 degrees C.

Mix the turmeric together in ¼ cup of melted coconut oil. On a lined baking tray, coat roughly broken chunks of cauliflower with coconut oil. Spread the chickpeas around. Sprinkle with salt. Cook in the oven for around 30-40 minutes until browned.

In a large bowl mix the cooked brown rice, the spices, kale and roasted chickpeas and cauliflower.

Toss through olive oil and lemon juice and use salt and pepper to season.

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Welcome to The Compassionate Road. I am a wife, mother, yogi and Naturopath and have a huge passion for animal rights. I am sharing here some of my insights into nutrition, wellness and animal welfare, with the hope of inspiring mindful choices and creating positive change. Enjoy:)

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