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
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.