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!
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
- 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.
- 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.
- Saute for 5-10 minutes, until the kale has wilted and starts going a little crispy.