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Roasted Cauliflower Kale Salad

Roasted Cauliflower Kale Salad

  • Author: Paige Adams
  • Prep Time: 10 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 30-35 minutes
  • Yield: Serves 4 1x

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

  1. Preheat the oven to 425 degrees F.
  2. 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.
  3. Arrange the cauliflower in a single layer. Roast for 20-25 minutes, flipping halfway through cooking, until browned.
  4. In a large bowl, combine the cauliflower, kale, scallions, tomatoes, olives, parsley and feta.
  5. For the vinaigrette, whisk together the balsamic vinegar, olive oil, salt and pepper in a small bowl. Drizzle over the salad.
  • Author: Paige Adams
  • Prep Time: 10 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 30-35 minutes
  • Yield: Serves 4 1x