Warm Peacock Kale and Purple Cauliflower Salad


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Warm Peacock Kale and Purple Cauliflower Salad recipe by Barefeet In The Kitchen

Garlicky peacock kale and fresh purple and white cauliflower are lightly sauteed, just until they are warm and slightly tender. Served warm or room temperature, this was a great twist on our typical dinner salad.

My husband and I enjoyed this, while my boys were less than thrilled. Luckily, they had the option of a veggie box with ranch dip to keep them happy.

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Warm Peacock Kale and Purple Cauliflower Salad

Servings: 2 -3 servings


  • 1/2 large head of white peacock kale about 4 cups roughly chopped, rinsed and lightly shaken dry
  • 1 very small head of purple cauliflower broken into florets and sliced in half as desired, about two cups
  • 1/2 small head of white cauliflower thinly sliced into bite size pieces, about two cups
  • 4 cloves of garlic minced
  • 2 tablespoons extra virgin olive oil
  • kosher salt to taste
  • freshly ground black pepper to taste


  • In a very large cold skillet, place the oil and the garlic. Set heat to medium high and saute until fragrant, add the cauliflower and toss to coat well. Cook for 3-4 minutes, just until barely tender. Add the kale and toss quickly to coat with oil and garlic. The kale should cook and start to wilt within just a few minutes, due to being slightly damp. Season generously with salt and pepper as it cooks.
  • Remove from the heat while still a bit crisp. Serve warm or let cool to room temperature before eating. Enjoy!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Big Dude says

    That sure makes a pretty salad. Ive got some purple cauliflower planted but have never heard of this kale – research to follow hitting the publish button.