Cauliflower and Crispy Roasted Kale
This recipe makes 6 servings This dish is served at room temperature but is equally delicious chilled for lunch or dinner the next day.
Ingredients
- ½ tsp (2 mL) fennel seeds
- 1 head cauliflower, (3 lb/1.35 kg), cut in florets
- ¼ cup (60 mL) lemon juice
- 2 tbsp (30 mL) olive oil
- ½ tsp (2 mL) sweet smoked paprika
- ¼ tsp (1 mL) salt
- 2 bunches kale, (2 lb/900 g total)
- Vinaigrette:
- ¼ cup (60 mL) olive oil
- 3 tbsp (45 mL) red wine vinegar
- 2 tbsp (30 mL) prepared horseradish
- 1 tbsp (15 mL) Dijon mustard
- 2 shallots, finely diced
- ¼ tsp (1 mL) salt
- ¼ tsp (1 mL) pepper
Instructions
- In spice grinder or using mortar and pestle, coarsely grind fennel seeds.
- In large bowl, toss together cauliflower, 2 tbsp of the lemon juice, 1 tbsp of the oil, paprika, salt and fennel seeds. Roast on parchment paper–lined baking sheet in top third
- of 400°F (200°C) oven until light golden, about 30 minutes. Transfer to large bowl; let cool.
- Roughly tear leaves from kale stems; reserve stems for another use. Toss leaves with remaining oil. Spread on 2 parchment paper–lined baking sheets; roast in top and bottom thirds of 400°F (200°C) oven, switching and rotating pans halfway through, until wilted and slightly crisp around edges, about 20 minutes. Toss with remaining lemon juice.
- Vinaigrette: Meanwhile, in small bowl, whisk together oil, vinegar, horseradish and mustard; stir in shallots, salt and pepper. Add to cauliflower mixture along with kale; gently toss to combine.
- Source : Canadian Living Magazine: November 2012