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Kale and Roasted Cauliflower Salad

4 servings


Cauliflower Topping

1 lb. cauliflower florets

2 tbsp. extra virgin olive oil


1/4 c. lemon juice

3 tbsp. extra virgin olive oil

1 bunch kale, ribs removed, chopped

1/4 small red onion, very thinly sliced

1/3 c. crumbled feta cheese

1/3 c. golden raisins

1/3 c. pine nuts


  1. On a large rimmed baking sheet, toss cauliflower florets with olive oil and 1/8 teaspoon each of salt and pepper. Roast in 450°F oven for 25 minutes, or until stems are tender.

  2. In large bowl, whisk lemon juice, olive oil and 1/2 teaspoon salt. Toss kale with dressing. Let stand at least 5 minutes.

  3. To kale, add cooked cauliflower, onion, feta cheese, golden raisins and toasted pine nuts. Toss until well combined.

Tasty Tip: I love this baking pan for easy grip and heat control!

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Nutrition Information (per serving): About 370 calories, 10 g protein, 27 g carbs, 28 g fat (5 g saturated fat), 6 g fiber, 475 mg sodium.

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