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
MethodIn 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