Lunch & Dinner, Recipes

Chipotle Cauliflower Kale Salad

I actually like salad.

Mister BS just abides it.

But now that it’s getting to be warm, salads will be in heavy rotation and replace the soups that sustain us through the warm winter months.

I threw this together because we happened to have everything on hand, including perfectly ripe avocados. When the avocados are ripe, you rearrange your menu plan to take advantage.

cauliflower to roast - librarian style

The cauliflower is inspired by this taco recipe we love. I’ve seen some barbecue cauliflower salads, but I am just not that big a fan of barbecue sauce. Unless you make it yourself, it has lots of sugar and preservatives in it. A few dashes of Chipotle tabasco and a spritz of olive oil is a lot easier but still gives you that kick. The spice of the sauce on the cauliflower cuts the creaminess of the ranch and the avocado. It’s perfect with the crisp cabbage and kale.  chipotle cauliflower salad - librarian style

I used T. Marzetti’s Lightly Dressed Ranch, which is as close to all natural as you can get with storebought dressing. But you could also make a homemade cilantro ranch or a vegan cashew ranch dressing if you so desired.
caulilflowerand kale salad with avocado - librarian style

The black beans add a bit of protein, and this is packed full of veggie goodness.

And the cauliflower? YUM.

chipotle cauliflower - librarian style

Chipotle Cauliflower Kale Salad


  • 1 bunch kale
  • 1 bunch romaine
  • 1 ripe avocado, sliced
  • 4 carrots, shredded
  • 1 C red cabbage, chopped
  • 1/2 red onion, diced
  • 1 head cauliflower, chopped
  • 2 T Chipotle Tabasco
  • spritz olive oil
  • 1/2 C black beans
  • 1/2 C corn
  • ranch dressing
  • lemon juice
  • salt


Preheat oven to 400F.

Tear leaves of kale from the stem. Squeeze some lemon juice and sprinkle some salt on it, then massage that kale. Rip up romaine, discarding tough stalks. Rinse and dry in a salad spinner.

Line cookie sheet with foil. Spread chopped cauliflower over it. Drizzle chipotle tabasco over cauliflower. Spritz with olive oil. Roast for 10 minutes. Toss. Add more oil or ‘basco as needed. Roast another 10-12 minutes until cauliflower is tender and just starting to brown.

Toss romaine and kale with cabbage, carrots, onion. Top with black beans, corn, and avocado slices. Add roasted cauliflower and ranch. Enjoy!

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