CAULIFLOWER AND KALE WITH MUSTARD CURRANT DRESSING RECIPE ...
This is an easy and somewhat unusual sidedish of steamed cauliflower and kale with a piquant dressing. You can use ordinary kale, arugula or any other cooking green if dino kale is not available -- be sure to adjust cooking time accordingly.
Provided by Always Cooking Up Something
Categories Side Dish Vegetables Cauliflower
Total Time 16 minutes
Prep Time 10 minutes
Cook Time 6 minutes
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk together mustard, lemon zest and lemon juice. Slowly drizzle in olive oil, whisking constantly. Mix in currants. Set aside.
- Boil water in a medium saucepan fitted with a steamer rack. Steam cauliflower 4 minutes, until just tender. Drain cauliflower and transfer to bowl with the dressing. Remove steamer rack from saucepan. Place kale in the boiling water and cook 2 to 3 minutes, until just tender. Drain kale and transfer to bowl.
- Toss cauliflower and kale with the dressing to coat. Season with salt and pepper.
Nutrition Facts : Calories 169.9 calories, CarbohydrateContent 24.3 g, FatContent 7.6 g, FiberContent 6.7 g, ProteinContent 6.4 g, SaturatedFatContent 1.1 g, SodiumContent 223.4 mg, SugarContent 8 g
CAULIFLOWER KALE FRITTATA RECIPE | ALLRECIPES
A satisfying cauliflower kale frittata with few ingredients that takes little time to make! A savory breakfast that's gluten-free and low calorie.
Provided by Megan Olson
Categories Breakfast and Brunch Eggs Frittata Recipes
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 1 frittata
Number Of Ingredients 11
Steps:
- Heat a large cast iron skillet over medium-high heat. Add cauliflower to the hot skillet with water; cover and cook until cauliflower softens, about 8 minutes.
- While cauliflower is cooking, mix egg whites, whole eggs, milk, salt, and pepper together using an electric hand mixer in a bowl until fluffy, about 3 minutes.
- Stir kale, thyme, and garlic powder into the skillet mixture to combine. Cook until kale has wilted, 3 to 4 minutes; transfer vegetable mixture to the egg mixture and stir to combine.
- Spray the hot skillet with nonstick cooking spray. Pour in egg-vegetable mixture and sprinkle with Parmesan cheese. Cover and cook until edges are set, about 5 minutes.
- Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
- Uncover the skillet and broil in the preheated oven until the top of the frittata is set and cooked, about 8 minutes.
Nutrition Facts : Calories 153.1 calories, CarbohydrateContent 6.1 g, CholesterolContent 188 mg, FatContent 5.9 g, FiberContent 1.7 g, ProteinContent 19.6 g, SaturatedFatContent 1.9 g, SodiumContent 363.3 mg, SugarContent 2.8 g
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THIS KALE AND ROASTED CAULIFLOWER SALAD RECIPE WILL KEEP ...
From goodhousekeeping.com
Total Time 25 minutes
Category heart-healthy, salad
- On a large rimmed baking sheet, toss cauliflower florets with olive oil and 1/8 teaspoon each of salt and pepper. Roast in 450°F oven for 25 minutes, or until stems are tender. In large bowl, whisk lemon juice, olive oil and 1/2 teaspoon salt. Toss kale with dressing. Let stand at least 5 minutes. To kale, add cooked cauliflower, onion, feta cheese, golden raisins and toasted pine nuts. Toss until well combined.
CAULIFLOWER AND KALE WITH MUSTARD CURRANT DRESSING RECIPE ...
From allrecipes.com
Reviews 4
Total Time 16 minutes
Category Side Dish, Vegetables, Cauliflower
Calories 169.9 calories per serving
- Toss cauliflower and kale with the dressing to coat. Season with salt and pepper.
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- Bake until the cauliflower is tender and the casserole is golden brown and bubbling around the sides
THIS KALE AND ROASTED CAULIFLOWER SALAD RECIPE WILL KEEP ...
From goodhousekeeping.com
Total Time 25 minutes
Category heart-healthy, salad
- On a large rimmed baking sheet, toss cauliflower florets with olive oil and 1/8 teaspoon each of salt and pepper. Roast in 450°F oven for 25 minutes, or until stems are tender. In large bowl, whisk lemon juice, olive oil and 1/2 teaspoon salt. Toss kale with dressing. Let stand at least 5 minutes. To kale, add cooked cauliflower, onion, feta cheese, golden raisins and toasted pine nuts. Toss until well combined.
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