Description
With chopped kalamata olives and roasted tomatoes, this simple and healthy roasted cauliflower kale salad is finished with crumbled feta and balsamic vinaigrette.
Ingredients
- For cauliflower
- 1 head cauliflower, leaves removed, bottom stem trimmed
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- For salad
- 1 large bunch lacinato kale, stems removed and leaves roughly chopped
- 2 scallions, thinly sliced
- 1/2 cup chopped roasted tomatoes
- 1/2 cup chopped pitted Kalamata olives
- 1 tablespoon chopped parsley
- 1/4 cup crumbled feta
- For vinaigrette
- 2 tablespoons balsamic vinegar
- 1/4 cup olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 425 degrees F.
- Cut the cauliflower lengthwise into 3/4-inch slices. On a sheet pan, toss the cauliflower 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and red pepper flakes.
- Arrange the cauliflower in a single layer. Roast for 20-25 minutes, flipping halfway through cooking, until browned.
- In a large bowl, combine the cauliflower, kale, scallions, tomatoes, olives, parsley and feta.
- For the vinaigrette, whisk together the balsamic vinegar, olive oil, salt and pepper in a small bowl. Drizzle over the salad.
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