Kale Caesar with Curried Cauliflower

Ingredients

• 1 large bunch kale (about 1 lb/455 g), stemmed and leaves torn
• 2 tablespoons plus 1 teaspoon olive oil, divided
• Kosher salt and freshly ground black pepper
• 2 garlic cloves, crushed
• 1 medium head cauliflower, cut into small florets (about 7 cups/930 g prepared)
• 2 teaspoons curry powder
• 1 teaspoon crushed red pepper flakes
• ⅓ cup (75 ml) water
• ⅓ to ½ cup Eggless Caesar Dressing, depending on how rich you like your salad
• 2 avocados, chopped
• ½ cup (45 g) quartered Peppadews (about 10), or any pickled peppers
• ¼ cup toasted sliced almonds

Instructions

1. Place the kale in a large bowl. Massage the leaves with 1 teaspoon olive oil and ¼ teaspoon salt until slightly tender.
2. Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the crushed garlic and cook until fragrant, 30 seconds to 1 minute. Remove and discard the garlic with a slotted spoon.
3. Add the cauliflower, curry powder, red pepper flakes, and 1 teaspoon salt to the skillet. Stir in the water, cover, and cook over medium-high heat, stirring occasionally, until the cauliflower is golden and easily pierced with a fork, 6 to 8 minutes.
4. Remove the cauliflower from the heat and let it cool for 10 minutes.
5. Toss the kale with the Caesar dressing, then fold in the curried cauliflower, avocado, Peppadews, and toasted almonds. Season with additional salt and pepper to taste.