Kale & Cauliflower Saute with Inca Seeds (Sacha Inchi)

A quick and easy dish adapted from Jessica Cox’s Garlicky Kale & Cauliflower with Toasted Pecans. Made nut-free by swapping out the pecans for Inca Seeds!

 

Ingredients

(Serves 4)

2 tbsp olive oil

1/2 head of cauliflower, cut into florets

1 bunch of kale, leaves only, roughly chopped

Pinch of Himalayan Pink Salt

Pinch of freshly ground pepper

Handful of Mekhala Organic Roasted Inca Seeds (Himalayan Pink Salt Flavour)

1 clove garlic, finely chopped or smashed

 

​Method

  1. Preheat pan on medium heat, then add the olive oil and cauliflower florets. Stir well and season with pink salt and pepper. Cook for about 10-15 minutes, until cauliflower has softened and is a lovely golden brown.
  2. Stir in the Mekhala Organic Roasted Inca Seeds (Himalayan Pink Salt Flavour), followed by the kale leaves and garlic. Add in a little more olive oil, pink salt and pepper if desired.
  3. Saute for 5-10 minutes, until the kale has wilted and starts going a little crispy.
  4. Serve!

 

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