Roasted Cauliflower Kale Salad

Method

1. 1. Preheat the Oven:
      • Preheat your oven to 200°C (400°F).
   2. Roast the Cauliflower:
      • Place the cauliflower florets on a baking sheet.
      • Drizzle with 2 tablespoons of olive oil and season with salt and pepper.
      • Toss to coat evenly.
      • Roast in the preheated oven for 20-25 minutes or until the cauliflower is tender and slightly browned. Stir halfway through for even cooking.
   3. Prepare the Dressing:
      • In a small bowl, whisk together 3 tablespoons of olive oil, lemon juice, minced garlic, Dijon mustard, honey, salt, and pepper. Set aside.
   4. Massage the Kale:
      • Place the torn kale leaves in a large mixing bowl.
      • Drizzle a bit of the dressing over the kale.
      • Use your hands to massage the kale for a few minutes until it becomes tender and dark green.
   5. Assemble the Salad:
      • Add the roasted cauliflower, dried cranberries, and chopped walnuts to the bowl with the kale.
   6. Finish with Dressing:
      • Pour the remaining dressing over the salad.
      • Toss everything together until well combined.
   7. Optional: Add Feta (or serve on top):
      • If desired, crumble feta cheese on top of the salad for an extra burst of flavor.
   8. Serve:
      • Serve your Roasted Cauliflower Kale Salad as a side dish or add some protein (such as grilled chicken or chickpeas) to make it a complete meal.

   Pro Tips

   • Massage the kale with a bit of dressing to make it tender and flavorful.
   • Customize with your favorite nuts or seeds, like pine nuts or pumpkin seeds.
   • For added creaminess, consider sprinkling crumbled feta or goat cheese on top.

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