The Recipe

Roasted Cauliflower and Kale Salad

For the Salad

  • 1 bunch green kale

  • 1 head cauliflower

  • 1 can of garbanzo beans

  • 1 shallot (pickled, instructions below)

  • goat cheese crumbles (optional, but its better with it)

For the Vinaigrette

  • Juice of 1 lemon

  • 3-4 tbsp olive oil (or more to taste)

  • 1-2 tbsp honey (more or less to taste)

  • big pinch of salt

Chop cauliflower into small bits, roast in the oven at 450 degrees for about 12-14 minutes

In a bowl, mix all ingredients for the vinaigrette, add/removing more lemon juice, olive oil, honey, and/or salt to match your taste

Wash and hand tear all kale and let marinate in the vinaigrette while you make everything else

Slice shallot thin, and do a quick pickle (combine 1/4 cup red wine vinegar and 1 tbsp sugar in a small pot, stir to combine, and warm on medium heat until just bubbling, then pour over your thinly sliced shallots and let sit for about 15-20 minutes)

Rinse your garbanzo beans, pat dry, then heat in a small pan on medium low for about 5-10 minutes to warm (alternatively, roast in the oven at about 425 for 20ish minutes)

Once everything is done, add your garbanzo beans, pickled shallots, roasted cauliflower, and goat cheese crumbles to your kale bowl and stir to combine

The Bullshit

Ok sorry this salad is a real pain in the ass to make. It’s really good though, and it keeps really well, which is good because each individual ingredient takes like 15-20 minutes. You can really do any of the above things in whatever order, so figure out what makes sense to you. You know you want to spend all afternoon in the kitchen making a single salad.