It’s almost sweater weather season, which means it’s also almost roasted vegetable season 🎉. Roasting vegetables makes them so flavorful, they almost seem wrong. Thankfully, roasted veggies are still full of fiber and minerals. We love this roasted cauliflower, kale and arugula salad because it has got the best of both worlds: raw and roasted veggies. It's a win-win.
Roasted Cauliflower, Kale & Arugula Salad
Adapted from a recipe by Chef Jessica Largey for Food & Wine
1 large head of cauliflower, cut into florets
½ cup + 2 tbsp olive oil
6 thyme sprigs
3 garlic cloves, crushed
Salt & pepper, to taste
½ teaspoon finely grated lemon zest
4 tbsp fresh lemon juice
1 tbsp white wine vinegar
¼ cup capers
1 bunch of green kale, cut into ribbons
3 cups baby arugula
¼ cup dried tart cherries, chopped
6 radishes, cut into wedges
¼ cup roasted pepitas
1.Preheat oven to 400 degrees. Toss cauliflower on a lined baking sheet with olive oil, thyme sprigs, garlic, salt and pepper.
2. Roast cauliflower until tender, ~35-40 minutes. Discard the thyme and garlic. Sprinkle the cauliflower with lemon zest and 1 tbsp lemon juice.
3. Make dressing by combining ½ cup of olive oil with 3 tbsp lemon juice, vinegar and capers. Season with salt and pepper.
4. Combine the roasted cauliflower with the greens, cherries, radishes and pepitas. Add dressing and toss to combine.