Roasted cauliflower and kale salad
Indulge in the perfect harmony of roasted cauliflower and fresh kale in this delectable salad bursting with flavor and nutrients.
Ingredients:
- 1 Head of cauliflower, cut into florets
- Olive oil
- Salt and pepper
- 1 bunch Black kale
- 2 Clementines, peeled and segmented
- 1/2 cup Marcona almonds
- 1 handful Castelvetrano olives
- 1 Lemon
Instructions:
- Preheat your oven to 450F/230C. Line a baking sheet with parchment paper or foil. Mix cauliflower with olive oil, salt, and pepper and lay them out on the baking sheet. Bake for 20-25 minutes. Turn the cauliflower florets over and bake for another 15 minutes. Continue baking and flipping until the cauliflower is golden brown and cooked through. Depending on the size of the florets and the temperature of your oven, it may take anywhere between 40 minutes to an hour.
- In a bowl, toss kale with lemon juice and 2 tablespoons of olive oil. Season with salt and pepper, then gently massage the kale until it softens. Add the roasted cauliflower, mandarin orange slices, almonds, and green olives.
Summary:
- Calories: 867 kcal
- Fat: 57 g
- Protein: 34 g
- Carbs: 80 g
- Potassium: 3254 mg
- Magnesium: 368 mg