I don’t know if you have heard but cruciferous vegetables like cauliflower, kale, Brussels sprouts are very, VERY good for you. They are full of antioxidants, vitamin C, iron and potent cancer fighting chemicals. The more the merrier when it comes to these vegetables and this recipe contains four of them! Cauliflower, kale, broccoli and Brussels sprouts and I virtually guarantee you, the flavour in this delicious salad will not disappoint.


2 shallots

1 medium head cauliflower, cored and cut into florets

1 medium head broccoli, cored and cut into florets

1 pound Brussels sprouts, trimmed and cut in half, divided

Extra-virgin olive oil

Kosher salt

Black pepper

½ tablespoon grated ginger

¼ cup seasoned rice vinegar

1 tablespoons soy sauce

2 tablespoons sesame oil

1 bunch kale, stemmed and thinly sliced


  1. Heat the oven to 400 degrees F. Thinly slice one shallot. In a large bowl, toss together the sliced shallot, cauliflower, broccoli, and half the Brussels sprouts with enough olive oil to lightly coat (about ⅓ cup). Season with salt and pepper. Divide between two baking sheets, spread out, and roast, stirring occasionally, until fully tender and charred in spots, 30 to 35 minutes. Reserve the bowl (no need to clean it).
  2. While the vegetables cook, make the dressing: Finely grate the remaining shallot into the reserved bowl to produce two teaspoons. Add ginger, rice vinegar, soy sauce, sesame oil, and ¾ cup olive oil. Season with salt and pepper to taste.
  3. Thinly slice the remaining Brussels sprout halves and transfer to the large bowl along with the kale. Toss with the dressing, massaging the kale to wilt slightly.
  4. Once the vegetables have finished cooking, add to the large bowl and toss to coat in the dressing. Taste and adjust seasonings as needed.

Recipe modified from Furthermore newsletter.


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