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Cauliflower and Kale with Sesame and Ginger RecipeCauliflower and Kale with Sesame and Ginger


Cauliflower and Kale with Sesame and Ginger Recipe

Cruciferous vegetables are loaded with disease fighting phytonutrients. This recipe dresses them up with the flavors of sesame and ginger. It is an easy side dish to pair with grilled fish or serve it with quinoa and lentils.

Nutrition Facts
Serving Size 1/4 recipe
Amount Per Serving
% Daily Value*
Total Fat 3.8g
2%Saturated Fat 0.5g
Trans Fat 0g
Cholesterol 0mg
Sodium 117mg
Total Carbohydrate 9.7g
Dietary Fiber 3.3g
Sugars 2.5g
Protein 3.9g
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Yield: 3 to 4 servings

Preparation time: 10 minutes

Cooking time: 15 minutes


  • ½ tbsp olive oil
  • 2 cloves garlic, minced
  • ½ tsp minced fresh ginger
  • 4 cups chopped cauliflower florets
  • 2 cups chopped kale leaves
  • ½ cup no-salt-added chicken or vegetable stock
  • ½ tsp low sodium soy sauce
  • ½ tsp dark sesame oil
  • 1 tbsp black sesame seeds


  1. In a large skillet, heat the oil over medium high. Add the garlic and ginger and cook for 1 minute.
  2. Add the cauliflower and kale, cook for 5 minutes. Stir in the stock and continue to cook for 5 to 7 more minutes until the vegetables are tender and the liquid has evaporated.
  3. Stir in the soy sauce, sesame oil and sesame seeds. Remove from the heat and serve warm.
Lori Rice, M.S., is a nutritional scientist and author with a passion for healthy cooking, exercise physiology, and food photography.
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