The Short Stack Cookbook: Kale Salad with Turmeric Cauliflower, Spiced Cashews & Pumpkin Seeds

We're counting down to the release of our first full size cookbook on October 18th! Here's a little sneak peek from the book: a killer kale salad spiked with turmeric-scented cauliflower and spiced cashews.. Don't forget to pre-order your copy here.

Kale Salad with Turmeric Cauliflower, Spiced Cashews & Pumpkin Seeds

Makes 4 servings

The definition of salad is a mutable, transitory thing. But one thing we know for sure is that it goes way beyond lettuce. In fact, for anything denser than cucumbers and tomatoes, lettuce is a weak ride. When roots and starchy heads of cauliflower enter into the salad discussion, hearty greens step up. Kale is a natural for these types of salad—so much so that its ubiquity has prompted pushback and accusations of sharkjumping. Well, we haven’t grown cynical on the kale salad, particularly a version like this one. Warm Indian spices seep into every bite, and all those bites have a satisfying crunch that will resonate even if you prepare the salad hours beforehand.

FOR THE CAULIFLOWER:
2 tablespoons grapeseed oil or coconut oil
2 teaspoons ground turmeric
11/2 teaspoons ground coriander
4 cups (540g) bite-size cauliflower
florets (less than 1 inch large), from
about 2 large heads
11/2 teaspoons kosher salt
Juice of 1 lime

FOR THE SPICED CASHEWS:
1 tablespoon grapeseed oil or coconut oil
11/2 teaspoons garam masala
1/4 teaspoon cayenne pepper or
Piment d’Espelette (optional)
1 cup (120 g) raw cashews
5 thyme sprigs
1 tablespoon sugar
1 teaspoon kosher salt
1/2 cup (65 g) pumpkin seeds (pepitas)

FOR THE KALE SALAD:
1 small red onion, thinly sliced
1 teaspoon kosher salt, divided
2 bunches Lacinato kale, tough stems
removed, leaves stacked and sliced
crosswise into thin ribbons
2 tablespoons lemon juice
2 tablespoons lime juice
1/2 teaspoon freshly ground black pepper
5 tablespoons (75 ml) grapeseed oil

Make the cauliflower: Heat the oil in a large skillet over medium heat for 2 minutes. Add the turmeric and coriander and cook for 20 seconds, then add the cauliflower and salt and stir to combine. Cook the cauliflower, stirring often, until it is tender and golden brown in spots, 5 to 6 minutes. Transfer the cauliflower to a medium bowl and toss with the lime juice.

Make the spiced cashews: Return the skillet to medium heat and add the oil, garam masala and cayenne (if using). Once the spices start to sizzle, 1 to 2 minutes, add the cashews, thyme, sugar and salt. Cook, stirring often, until the cashews are golden brown, about 2 minutes. Stir in the pumpkin seeds and cook, stirring constantly, until they start to pop, 1 to 2 minutes longer. Transfer the nuts and seeds to a plate. Strip the fried leaves from the thyme sprigs and set aside.

Make the kale salad: Add the red onion to a fine-mesh sieve and toss with ½ teaspoon of salt. Set aside while you prepare the kale. Add the kale to a large serving bowl. In a small bowl, whisk together the lemon and lime juices, the remaining ½ teaspoon of salt, the pepper and the grapeseed oil. Pour the mixture over the kale and massage the greens with your hands for 3 to 4 minutes, until they start to soften and wilt. Rinse the onion slices under cold water, then use a paper towel to blot them dry. Add the onion to the salad along with the cauliflower and toss to combine. Sprinkle the fried thyme leaves over the salad. Sprinkle with the cashew–pumpkin seed mixture and serve.