Cauliflower & Crispy Roasted Kale

By á-2799

Ingredients

• 1/2 tsp fennel seeds
• 1 head cauliflower (3 lb) cut in florets
• 1/4 c lemon juice
• 2 tbsp olive oil
• 1/2 tsp sweet smoked paprika
• 1/4 tsp salt
• 2 bunches kale (2 lbs total)
• 1/4 c olive oil
• 3 tbsp red wine vinegar
• 2 tbsp prepared horseradish
• 1 tbsp Dijon mustard
• 2 shallots, finely diced
• 1/4 tsp each salt and pepper

Details

Servings 6

Preparation

Step 1

In spice grinder or mortar and pestle, coarsely grind fennel seeds
In large bowl toss together cauliflower, 2 tbsp lemon juice, 1 tbsp oil, paprika, salt and fennel seeds. Roast on parchment paper lined baking sheet in top third of 400 oven until light golden, about 30 minutes. Transfer to large bowl, let cool.
Roughly tear leaves from kale stems, Toss leaves with remaining oil. Spread on 2 parchment paper lined baking sheets, roast in top and bottom thirds of 400 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
199 cal