Winter is for hearty salads. And this Roasted Cauliflower and Kale Winter Salad is just that.
It has been a minute! If you follow me on Instagram, you will see that my whole page has been pretty much taken over by an adorable tiny human. And that folks, is why there have been zero progress on the recipe front. She’s pretty demanding, but pretty cute- so I’ll take it!
Anywho! With the holidays being over, I have been craving some health and balance in my life- so that’s where this Roasted Cauliflower and Kale Winter Salad comes into play. Now all you kale haters need to calm down. If you’re not the biggest kale fan, I urge you to massage your kale and then give it another shot. Yes, it may sound odd, but if you add a bit of oil and salt and massage the leaves for a couple minutes it makes the kale less bitter and gives it a more favorable texture.
This baby is tossed in a caper and lemon vinaigrette and then topped with toasted breadcrumbs. Guys, it’s magic and perfect along side a protein to make a complete meal or served just before dinner.
Roasted Cauliflower and Kale Winter Salad
This Roasted Cauliflower and Kale winter salad is just what you need for a cozy night in! Serve it with your favorite protein or and a first course!
- 1 bunch Lacinato Kale, destemmed and chopped
- 1 head of Cauliflower, core removed and cut into steaks and then cut into bite-sized pieces
- 2 tsp Salt
- 1 tsp Cumin
- 1/2 tsp Pepper
- 2 tsp Olive Oil
- Pinch of salt
- Lemon Caper Vinaigrette:
- 1/2 cup Olive Oil
- 2 Lemons, juice
- 1 tbsp Dijon Mustard
- 1 clove Garlic, minced
- 2 tbsp Shallot, minced
- 2 tbsp Capers, minced
- 2 tsp Agave or Honey
- Salt and Pepper
- Toasted Breadcrumbs:
- 1/3 cup Panko
- 2 tbsp Olive Oil
- Salt and Pepper
Preheat oven to 400 degrees. Line a sheet pan with parchment paper. Add Cauliflower to pan and drizzle olive oil on the florets. Season with salt, pepper, and cumin. Once oven is preheated bake for 15-22 minutes until florets are roasted. Remove from oven and set aside.
Add chopped kale to bowl, pour 2 tsp olive oil and a pinch of salt. Massage kale for about 3 minutes. Put into fridge until ready to use.
In a small bowl add lemon juice, Dijon mustard, minced garlic, minced shallots, minced capers, and sweetener of choice (I used agave). Whisk together. Whisk in Olive Oil. Taste and season with salt and Pepper
In a pan, add olive oil and turn on heat medium low. Add in panko bread crumbs, olive oil, and salt. Stir while heating until breadcrumbs turn and golden color.
In a salad bowl mix together massaged kale and roasted cauliflower. Add in the Lemon Caper Vinaigrette and toss. Top with breadcrumbs and serve!