Roasted Cauliflower, Chickpea + Kale Salad

Cauliflower often gets the shaft when it comes to vegetables and it really isn't fair. I'm sure many of you grew up eating it boiled or steamed resulting in a somewhat mushy and blah blob and then, well, I don't blame you for not liking it. But roasting it? Roasting cauliflower opens a whole new world, one that I cannot get enough of. It becomes sweet and slightly crisp on the edges and with just a drizzle of olive oil and sprinkle of salt and pepper, is simply good. 

This recipe inspiration came as I was flipping through Gwyneth Paltrow's cookbook, "It's All Good". Roasted cauliflower and chick peas is where I started and kale seemed like the perfect third ingredient. Tossing the warm, roasted veggies with the raw kale slightly wilts and softens it, without losing the crunch. Mark, who doesn't jump up and down at even roasted cauliflower, went back for seconds of this salad.

With cauliflower in season now, pick up a head and try this tasty salad. If you're still not convinced, check out these tasty ideas from Cooking Light. I'm determined to make cauliflower lovers out of all of you. 

Roasted Cauliflower, Chickpea + Kale Salad

1 head cauliflower, cut into florets

1 can organic chick peas/garbanzo beans, drained and thoroughly rinsed

2 Tbsp. good olive oil

Handful fresh parsley, chopped

generous pinch of salt and pepper

Large bunch of kale, washed and chopped

3 Tbsp. white wine vinegar

2 Tbsp. dijon mustard

1/4 cup good olive oil

salt + pepper to taste

Preheat oven to 425 degrees.

In a large bowl, toss cauliflower, chick peas, 2 Tbsp. olive oil, parsley and season with salt and pepper. Spread evenly on a baking sheet and roast for 35-40 minutes.

To prepare the kale for the salad, wash and cut along the rib of the leaf. Place on a cutting board and roughly chop. 

In a small bowl, whisk together vinegar, dijon mustard, olive oil, salt and pepper.

When the cauliflower and chick peas are done roasting, toss in a large bowl with kale and dressing.