I made this on a weeknight and the cauliflower took longer than I expected. It would be great to roast it ahead of time and then this definitely becomes an easy and healthy weeknight meal. I roasted the whole head of cauliflower, but only put half in the salad. If you roast the whole head, use 2 Tbsp olive oil.
When mixing the kale, I like to massage it with my hands. This will help soften it. I chose lacinato (also called Tuscan) kale because you don’t necessarily have to de-stem it.
Roasted cauliflower and kale salad
 |
| Hearty salad |
Inspired by Good Housekeeping
Serves: 2-3 main dish, 4 sides
Ingredients
1/2 head cauliflower, cut into florets
3 Tablespoons olive oil, divided
Salt and ground black pepper
1 bunch lacinato kale, washed and chopped
Juice from 1 lemon
1/4 red onion, thinly sliced
1/2 cup toasted pecans
1/2 cup chick peas
2 ounces goat cheese, crumbled
Directions
1. Preheat oven to 450 degrees F. Toss cauliflower florets with 1 Tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper. Place in a single layer on a baking sheet and roast for 30-40 minutes or until soft, tossing occasionally.
2. In a large bowl, mix together kale, 2 Tablespoons olive oil, lemon juice, and 1/4 teaspoon salt. Let sit while cauliflower cooks or at least 5 minutes.
3. Remove cauliflower from oven and let cool slightly, then add to kale. Mix in onion, pecans, chick peas, and goat cheese. Serve and enjoy!
Kara Cooks and Eats 