Whole30 and AIP-Friendly Cauliflower, Pomegranate, Kale Salad – Clean Coach Carly

Whole30 and AIP-Friendly Cauliflower, Pomegranate, Kale Salad

Perusing on the ‘gram the other day I saw a yummy-looking recipe for a kale and herb salad, but it had all sorts of ingredients that are not part of my diet. It took me a long time to heal my body to the point that it’s at, and I’m not about to throw it all away on some masterful foodie photography. That being said, I took the recipe, left out the weird ingredients, and added a few more in that are better suited to my diet (which is the Whole30 right now). INCLUDING but not limited to pomegranate seeds.Those things are edible gems, they taste great, and they're great for you! This Cauliflower, Pomegranate, Kale salad is not only Whole30 and AIP-friendly, but it’s just the thing you need to ease the transition from warm summer days into crisp fall evenings. 

Pomegranates take me back to my childhood. My Papa Jack (my grandfather) was a rancher, and he owned the land on several mountains. We rarely visited him, but those infrequent visits are etched in my mind. I had never seen or eaten a pomegranate until I was 8 years old. Everything about my Papa’s ranch was mystical; from the live demonstration of horse breeding to the sticky and drippy pomegranates falling from his tree. Life on the ranch was so different from my regular suburbia life, so the ranch was exciting and frightening in the same moments. Every time I open a pomegranate it’s like opening a treasure chest of cherished memories. 

A couple more things before we get onto the recipe. This salad is GREAT hot or cold, so serve it however you’d prefer. Additionally, if you are AIP leave the pistachios out. Let’s get cookin’!


4-6 cups

riced cauliflower

1 cup

avocado oil


medium onion thinly sliced

6 cups

kale (or 2 bundles)

1 tsp


1 1/4 cup

parsley roughly chopped

1/2 cup

mint (fresh)

1/2 cup

tarragon (fresh)

1 cup

pomegranate seeds

 1/2 cup


2 tsp


3 tbsp

lemon juice


1. Preheat the oven to 425 degrees Fahrenheit.

2. Thinly slice the onion and combine with the riced cauliflower and 3 tablespoons of avocado oil. Spread the mixture on a baking sheet and roast for 20 minutes, stirring occasionally throughout the cooking time.

3. For the dressing, procure a large bowl. 

4. Mix 2/3 cup avocado oil with cumin, lemon juice, and the pomegranate seeds.

5. Wash and roughly chop the mint, parsley, and tarragon. Add to the wet mixture.

6. Warm 2 tablespoons of avocado oil in a skillet. Toast the pistachios in the oil until lightly browned. Add to the dressing mixture.

7. Wash and strip the kale from the stems. Blanch in boiling water and quickly remove and drain. 

8. Add the kale to the dressing mixture.

9. Once the cauliflower and onion are lightly browned, add to the bowl with the kale and the dressing mixture. Toss together and serve warm. 

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