Cauliflower has definitely shown to be the new “it” vegetable. Move over kale – cauliflower is here to stay.
But what happens when the two most popular cruciferous vegetables join forces? Magic I tell you. Magic in the form of a delicious salad perfect for your long weekend barbecues or any time dining.
Just take a look at that cauliflower and you will understand why it is getting such high praise. While I do enjoy a good raw floret, once roasted with a little olive oil and salt and pepper, it is transformed into what is almost popcorn like. Our buffalo cauliflower wings are delicious, but there is no spicy coating on these florets. The seasoning is left simple to complement all of the other flavours going on in this salad.
Crunchy pine nuts, sweet raisins, and sharp onions all top a bed of kale and create the perfect salad – a little sweet, a little crunch, a little salt. And don’t even get me started on this dressing. One of my friends once told me that almost every recipe I share with him requires miso paste. It just adds such a unique flavour to food and this dressing is no exception.
While this salad is a delicious side, it can also be transformed into the perfect lunch or light dinner meal. Throw in some leftover quinoa or brown rice or add a can of chickpeas or leftover chicken or fish. I have also been enjoying it topped off with some feta and leftover tofu.
You see what happens when two powerhouse vegetables unite in the ultimate salad? I can only imagine what would happen if we added some brussels sprouts to this mix.
Dara
Roasted Cauliflower and Kale Salad with Miso Tahini Dressing
Serves | 4-6 |
Dietary | Vegetarian |
Meal type | Salad, Side Dish |
Website | Adapted from Real Simple and Cookie and Kate |
Ingredients
- 1 head cauliflower (cut into florets)
- 1 Tbsp olive oil
- 1 bunch kale (stems removed and chopped)
- 1/4 cup pine nuts (toasted)
- 1/2 cup raisins
- 1/2 onion (thinly sliced)
- 1/4 cup tahini
- 2 Tbsp rice wine vinegar
- 2 Tsp miso paste
- 2 Tsp maple syrup
- 1/4 cup water
- salt and pepper (to taste)
Note
This salad is best when prepared and dressed a couple of hours in advance so the kale has a chance to soften. If you are preparing the dressing a day or two in advance, you may need to add some more water before tossing as the dressing thickens as it sits.
Directions
1. | Preheat oven to 425. In a large bowl, toss cauliflower with olive oil, salt and pepper and spread out on a parchment lined baking sheet. Bake for about 30-35 minutes, or until browned. Set aside. |
2. | In a large bowl add kale, onion, pine nuts, and raisins. Add in cauliflower and toss. |
3. | In a small bowl combine tahini, vinegar, miso paste, and maple syrup. Add water and whisk until dressing is pourable. (you may need a little more/less water). Pour over salad and toss to combine. |
Mary Lankamp says
Recipe cauliflower and Kale Salad .
Mary Lankamp says
Salad recipe Cauliflower and Kale.