Kale and Roasted Cauliflower Salad
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
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.
In large bowl, whisk lemon juice, olive oil and 1/2 teaspoon salt. Toss kale with dressing. Let stand at least 5 minutes.
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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Portion Fix Containers 2 Green ½ tsp.
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.