Roasted Cauliflower Kale Salad

Roasted Cauliflower Kale Salad


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


Preheat the oven to 425 degrees F.

Cut the cauliflower lengthwise into 3/4-inch slices. On s 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.