Crispy Kale and Roasted Cauliflower Salad
Servings 2 people
Ingredients
- 1/2 Head Cauliflower
- 8 Cups Kale, about one bunch.
- 8 Cherry tomatoes
- Olive oil, extra virgin
- Sea salt. Season to taste.
- Black pepper. Season to taste.
- Balsamic vinegar, optional
- Vinaigrette dressing, optional
Instructions
- Heat your oven to 400°F.
- Prepare the cauliflower by cutting it into small florets.
- Place the cauliflower in a large bowl. Drizzle it with olive oil and season with freshly ground pepper. Mix the cauliflower so that it is evenly coated.
- Place the cauliflower in an 8 inch x 8 inch baking pan and set it in the oven to roast for 30 minutes.
- Meanwhile, remove the stems from the kale and cut it into bit sized pieces.
- In a large bowl, drizzle the kale with olive oil and season with freshly ground sea salt.
- Spread the kale out on a rack in a sheet pan.
- Once the cauliflower has roasted for 20 minutes, put the kale in the oven and roast both vegetables for 10 minutes. Gently stirring the kale after 5 minutes will help ensure the leaves cook evenly. The cauliflower should be tender and the kale crispy. Both may brown slightly.
- Remove vegetables from the oven and mix in a serving bowl or individual serving dishes.
- Add tomatoes immediately if enjoying as a warm salad. If a warm salad is not what you desire, let the kale and cauliflower cool before adding the tomatoes.
- Enjoy as-is, with drizzled balsamic vinegar, or with your favorite vinaigrette.
Notes
In this recipe, I used gold nugget tomatoes and a mix of Tuscan and dwarf Siberian kale varieties.