Cauliflower and Crispy Roasted Kale Cauliflower and Crispy Roasted Kale

Image: Joe Kim/TC Media

When prepping the kale, save the stems to put through your juicer, or to chop and add to a stir-fry. This dish is served at room temperature but is equally delicious chilled for lunch or dinner the next day.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: November 2012




In spice grinder or using mortar and pestle, coarsely grind fennel seeds.

In large bowl, toss together cauliflower, 2 tbsp of the lemon juice, 1 tbsp of the oil, paprika, salt and fennel seeds. Roast on parchment paper–lined baking sheet in top third
of 400°F (200°C) oven until light golden, about 30 minutes. Transfer to large bowl; let cool.

Roughly tear leaves from kale stems; reserve stems for another use. Toss leaves with remaining oil. Spread on 2 parchment paper–lined baking sheets; roast in top and bottom thirds of 400°F (200°C) oven, switching and rotating pans halfway through, until wilted and slightly crisp around edges, about 20 minutes. Toss with remaining lemon juice.

Vinaigrette: Meanwhile, in small bowl, whisk together oil, vinegar, horseradish and mustard; stir in shallots, salt and pepper. Add to cauliflower mixture along with kale; gently toss to combine.

Nutritional facts Per serving: about

  • Sodium 299 mg
  • Sugars 4 g
  • Protein 5 g
  • Calories 199.0
  • Total fat 15 g
  • Potassium 602 mg
  • Cholesterol 0 mg
  • Saturated fat 2 g
  • Total carbohydrate 15 g


  • Iron 16.0
  • Folate 30.0
  • Calcium 14.0
  • Vitamin A 135.0
  • Vitamin C 233.0
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Lunch & Dinner

Cauliflower and Crispy Roasted Kale