KALE AND CAULIFLOWER RECIPES
KALE AND ROASTED CAULIFLOWER SALAD RECIPE | REAL SIMPLE
Provided by Dawn Perry
Total Time 40 minutes
Yield Serves 4
Number Of Ingredients 10
Steps:
- Heat oven to 350° F. Spread the pine nuts on a rimmed baking sheet and toast, tossing once, until golden, 4 to 6 minutes; transfer to a plate.
- Increase heat to 450° F. On a separate rimmed baking sheet, toss the cauliflower with the cayenne, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Roast, tossing once, until golden and tender, 20 to 25 minutes.
- Meanwhile, whisk together the tahini, lemon juice, the remaining 2 tablespoons of oil, ¾ cup water, and ¼ teaspoon each salt and black pepper in a large bowl (adding more water if necessary, to achieve the consistency of heavy cream).
- Add the kale, onion, raisins, pine nuts, and cauliflower and toss to combine.
Nutrition Facts : Calories 394 calories, CarbohydrateContent 34 g, FatContent 28 g, FiberContent 6 g, ProteinContent 9 g, SaturatedFatContent 4 g, SodiumContent 431 mg, SugarContent 13 g
THIS KALE AND ROASTED CAULIFLOWER SALAD RECIPE WILL KEEP ...
A salad that's both easy to put together and contains heart-healthy ingredients (like kale and cauliflower)? There's nothing better.
Provided by The Good Housekeeping Test Kitchen
Categories heart-healthy salad
Total Time 25 minutes
Prep Time 0S
Cook Time 0S
Yield 4 servings
Number Of Ingredients 9
Steps:
- 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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- Preheat the oven to 425 degrees Fahrenheit. Cook the cauliflower tots in the oven according to package instructions.Let cool slightly and pulse in the food processor until they resemble breadcrumbs.Set aside and heat a low-sided Dutch oven over medium heat and add in the butter.When melted, add in the onions and garlic and season with salt and pepper.Cook the onions and garlic until translucent, about 6 minutes.Add in the flour and cook for an additional 3 minutes and then add in the thyme.Slowly whisk in the milk and stir until it starts to thicken.Fold in the cheese and stir until melted and smooth.Add in the cauliflower and the kale and adjust the seasoning if needed.Reduce the oven temperature to 350 and top the casserole with the cauliflower tots.Bake until the cauliflower is tender and the casserole is golden brown and bubbling around the sides.
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