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.