Cauliflower, Baby Kale and Cucumber Salad
Roasted cauliflower, cucumber, and fresh kale come together in a quick salad recipe
diced into 1-2 inch squares
small red onion
very thinly sliced
Toasted Pine Nuts
fresh squeezed lemon juice
extra-virgin olive oil
ground black pepper
On a large rimmed baking sheet, toss cauliflower florets with olive oil and 1/8 teaspoon each of salt and pepper. Roast in 450°F oven for 25 minutes, or until stems are tender.
n large bowl, whisk lemon juice, olive oil salt, and pepper. Toss kale with dressing. Let stand at least 5 minutes. Then add cucumber toss a second time.
To kale, add cooked cauliflower, onion and toasted pine nuts. Toss until well combined. Chill as needed