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Whole Roasted Cauliflower With Warm Kale Salad
Serves 6
The holiday season is nearly upon us! This typically lazy and indulgent period is full of opportunities to feast ourselves into a serious food coma. This two-part entrée (originally created for vegan footwear brand Native Shoes) is 100 percent delicious. Skip the tryptophan this year in favor of a flavorful roasted cauliflower surrounded by a rich and creamy warm kale salad. Your guests will be impressed by your out-of-the-box choice and ooh and ah over its beauty.
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Ingredients
Whole Roasted Cauliflower
- 1 large head of cauliflower (ideally purple!)
- 1/3 cup extra-virgin olive oil
- 2 Tbsp chopped fresh rosemary
- Zest from 1 large lemon
- Juice from 2 large lemons
- 5 garlic cloves, minced
- Salt and pepper, to taste
Salad Dressing
- 3/4 cup extra-virgin olive oil
- 4 Tbsp Dijon mustard
- 3 Tbsp nutritional yeast
- 2 Tbsp apple cider vinegar
- 3 Tbsp vegan parmesan cheese, plus extra for garnish
- Zest from 1 lemon
- Juice from 2 big lemons
- 5 garlic cloves, minced
- Salt and pepper, to taste
Kale Salad
- 3 to 4 handfuls of Brussels sprouts
- 1/2 cup extra-virgin olive oil, divided
- Salt and pepper, to taste
- 2 bunches of red or purple kale
- 2 small heads of cauliflower
- 1 bunch of radishes, cut in half (I used the Easter egg variety)
- 2 Meyer lemons
- 5 sprigs of fresh rosemary
- 1 handful of bright purple kale leaves, torn (optional)
Nutrition
Per serving:
- calories 547
- protein 11g
- fat 46g
-
carbs
34g
- sugar 8g
- fiber 11g
- sodium 309mg
