Roasted Kale and Cauliflower Salad | Vessy’s Gourmet kitchen

Vessy’s Gourmet kitchen

Name: Roasted Kale and Cauliflower Salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2
Ingredients: Motley Mixed Kale; Jeff's Garden Heirloom Purple Cauliflower; Strianese Small Entire Natural Cherry Tomatoes; OLOVES Kalamata Pitted Olives, Chili & Garlic, Natural; Red Onion; Belfiore Cheese Crumbled Feta Cheese; La Tourangelle Extra Virgin Olive Oil Spray, Organic; OLOVES Kalamata Pitted Olives, Chili & Garlic, Natural; Napa Valley Naturals Organic Red Wine Vinegar; Organic Minced Garlic; Christopher Ranch Organic Chopped Shallots; Jacobs Farm Organic Oregano; Semifreddi’s Croutons, Super Garlic

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Roasted Kale and Cauliflower Salad

Serves 215 mins prep35 mins cook

A vibrant Greek salad featuring roasted kale and cauliflower, cherry tomatoes, Kalamata olives, red onion, and feta cheese, topped with a tangy Kalamata Feta Dressing. Perfect for those not fond of kale, this salad is both healthy and delicious.

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What you need

La Tourangelle Extra Virgin Olive Oil Spray, Organic

cup olive oil

bunch kale

cauliflower

Strianese Small Entire Natural Cherry Tomatoes

cup cherry tomato

OLOVES Kalamata Pitted Olives, Chili & Garlic, Natural

cup kalamata olive

red onion

cup feta

tbsp kalamata olive

Napa Valley Naturals Organic Red Wine Vinegar

cup red wine vinegar

garlic clove

shallot

tsp oregano

croutons

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Instructions

1: Wash and cut up your cauliflower head; season with olive oil, salt, pepper, and garlic powder and roast at 400°F for about 30 mins, flipping once halfway through.

2: Once cauliflower has been roasted, scoop it to one side and add your stemless kale; season with olive oil and salt and roast for 5 mins.

3: To make the dressing, add all ingredients to a food processor and process until well combined.

4: Assemble salad, pour the dressing over and enjoy!

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