Toss the cauliflower with the olive oil and steak seasoning.
Spread in an even layer on a baking sheet.
Place in the oven for 15 minutes.
Remove from the oven and place in a large mixing bowl. Allow to cool for at least 10 minutes.
Add the chopped kale, raisins, diced apple and cashews to the bowl.
Prepare the avocado dressing by adding all of the ingredients to a blender or food processor. Blend until smooth.
Add the avocado dressing to the salad and toss to coat.
Top the salad with the remaining diced avocado and fresh cracked black pepper.
Montreal steak seasoning can be found near the salt and pepper at the grocery store. If you don’t have Montreal steak seasoning, simply season the cauliflower with 1 tbsp coarse salt, 1/2 tbsp coarse ground black pepper, 1 tsp dried garlic and 1 tsp dried onion.
One head of cauliflower will result in approximately 3 cups of diced cauliflower. I used two heads of cauliflower for this recipe.
If you don't have a blender or food processor, you can whisk the ingredients together to make the dressing. Lightly mash the avocado in a small bowl, add the other dressing ingredients, then whisk them all together.
Traditional balsamic vinegar can be used instead of white balsamic vinegar. I simply use white balsamic to maintain the beautiful green color of the dressing. White balsamic vinegar can be found in most grocery stores next to the other vinegars.
This salad is low carb at 31 carbs per serving, but can be reduced to 17 carbs per serving by omitting the raisins. Each serving of this salad is approximately 1 3/4 cups.