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Roasted Cauliflower & Kale Salad

Ingredients

  • 1 whole cauliflower end trimmed and rinsed
  • 4 cups chicken stock, veggie stock or water
  • 6 tbsp oil melted butter, ghee or a neutral cooking oil like grapeseed or avocado oil
  • 1 red onion sliced
  • 1 bunch of kale washed, dried and thinly sliced.
  • 2 limes zested and juiced
  • 1 tbsp fresh basil minced
  • 4 tbsp olive oil
  • salt and freshly ground pepper to taste
  • 1/2 cup toasted pine nuts

Instructions

  • Place the head of cauliflower, inside a pot and fill halfway with stock or water. Simmer until cauliflower is tender.
  • Preheat oven to 425. Remove cauliflower from pot and place on a parchment lined baking sheet or glass baking dish. Top with melted butter and place in the oven for 1-2 hours. Yes, 1-2 hours! Basting with butter intermittently. You want to get a nice golden brown, crispy char on the cauliflower. If it looks like it is starting to burn, turn down the oven to 375 or 350.
  • As the cauliflower is roasting, caramelize red onion in a saute pan over low heat with a little oil.
  • To make the vinaigrette add lime zest, juice, basil, olive oil in a small bowl, whisk until combined and toss with kale.
  • Remove the cauliflower from the oven and break into florets. 
  • Arrange cauliflower, red onions and kale on a platter.
  • Garnish with fresh basil and toasted pine nuts.
  • Season with salt and pepper, to taste. Enjoy!