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Roasted Cauliflower and Baby Kale Salad

Roasted Cauliflower and Baby Kale Salad - recipe card
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This salad combines roasted cauliflower florets with tender baby kale, toasted pine nuts, and shaved Parmesan, all tossed in a bright lemon-anchovy vinaigrette. The cauliflower becomes caramelized and nutty in the oven, while the kale provides a peppery, robust base that holds up beautifully to the dressing.

Ingredients

Scale
  • 1 medium head cauliflower (about 2 lbs / 900g), cut into 1-inch florets
  • 1/4 cup (60 ml) extra-virgin olive oil, divided
  • 3/4 teaspoon kosher salt, divided
  • 1/4 teaspoon black pepper, freshly ground
  • 1/4 cup (35g) pine nuts
  • 3 cups (85g) baby kale, loosely packed
  • 2 ounces (55g) Parmesan cheese, shaved with a vegetable peeler
  • 2 tablespoons (30 ml) fresh lemon juice
  • 1 small garlic clove, minced or grated
  • 1 teaspoon Dijon mustard
  • 2 anchovy fillets packed in oil, minced (optional, but recommended)
  • 1 tablespoon (15 ml) warm water

Instructions

  1. Preheat your oven to 425°F (218°C) with a rack in the middle position. This high heat is essential for deep caramelization on the cauliflower without steaming it.
  2. On a large rimmed baking sheet, toss the cauliflower florets with 2 tablespoons (30 ml) of the olive oil, 1/2 teaspoon kosher salt, and the black pepper. Spread them in a single, even layer — crowding will cause steaming instead of browning. Roast for 20 minutes, then flip each floret with a spatula. Continue roasting until the florets are tender when pierced with a fork and deeply golden brown on the edges, about 10 minutes more. Remove from the oven and let cool for 5 minutes; they will continue to crisp slightly.
  3. While the cauliflower roasts, toast the pine nuts in a small dry skillet over medium heat. Shake the pan frequently and cook until they are fragrant and lightly golden, 2 to 3 minutes. Watch closely — pine nuts burn quickly. Immediately transfer to a plate to stop cooking.
  4. Make the vinaigrette: In a small bowl or a 2-cup liquid measuring cup, combine the lemon juice, minced garlic, Dijon mustard, minced anchovy fillets, the remaining 1/4 teaspoon kosher salt, and a few grinds of black pepper. Whisk to dissolve the anchovies.
  5. While whisking constantly, slowly drizzle in the remaining 2 tablespoons (30 ml) of olive oil until the dressing is emulsified and creamy. Add the warm water and whisk again — this thins the dressing just enough to coat the kale without overdressing. Set aside.
  6. In a large mixing bowl, add the baby kale and 2 tablespoons of the vinaigrette. Use your hands or tongs to gently massage the kale for 30 seconds; this tenderizes the leaves and helps the dressing adhere, which reduces any bitterness.
  7. Add the roasted cauliflower (still slightly warm), toasted pine nuts, and about three-quarters of the shaved Parmesan to the bowl. Drizzle with the remaining vinaigrette and toss gently to combine, making sure the cauliflower is evenly coated.
  8. Transfer the salad to a serving platter or individual plates. Top with the remaining shaved Parmesan and a final crack of black pepper. Serve at room temperature or slightly warm — the flavors are most vibrant when not chilled.
  9. If the salad sits for more than 20 minutes before serving, the kale will begin to wilt from the acid in the dressing. For best texture, dress and serve immediately.

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days. The kale will soften further, but the flavors will meld nicely. This salad is best served at room temperature; if refrigerated, let sit out for 10 minutes before serving. Not recommended for freezing. To reheat leftover cauliflower separately, warm in a 350°F (177°C) oven for 5-7 minutes, then toss with fresh kale and dressing.

Nutrition

Keywords: roasted cauliflower and baby kale salad, cauliflower kale salad, Giada De Laurentiis inspired salad, lemon anchovy dressing, roasted vegetable salad, winter salad, healthy side dish, Italian salad, easy salad recipe, vegetarian salad

Find it online: https://giadacooks.com/roasted-cauliflower-and-baby-kale-salad/