Recipes
Easy Holiday Kale Salad With Cinnamon Roasted Cauliflower
Ingredients
Cinnamon Roasted Cauliflower
- 1 (12-ounce bag) Taylor Farms cauliflower florets, florets halved if large
- 2-3 tablespoons olive oil
- ½ teaspoon cinnamon
- ½ teaspoon sweet paprika
- ¼ teaspoon ancho chile powder
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
Pomegranate Vinaigrette
- 3 tablespoons pomegranate juice
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
- ¼ cup olive oil
Easy Kale Salad
- 1(5-ounce) package Taylor Farms Spinach & Kale
- 1 batch cinnamon roasted cauliflower
- 1 small fennel bulb, sliced paper thin
- ½ cup pomegranate arils
- ½ cup rosemary Marcona almonds or regular toasted almonds, roughly chopped
- ⅓ cup pickled cranberries
- ¼ cup fennel fronds
- 1 batch Crispy Potato Chip Crusted Goat Cheese Rounds, optional
Directions
Roast the cauliflower
- Preheat the oven to 230°C and line a baking sheet with parchment paper.
- Place the florets onto the baking sheet, drizzle with the olive oil and spices, toss to combine. Arrange in a single layer and roast for 20 minutes , flipping once until golden brown and caramelised. Remove from the oven to cool.
Prep the dressing
Combine all of the dressing ingredients in a mason jar, secure the lid on tightly and shake until emulsified and thickened. Set aside.
Assemble the salad
- Arrange the Taylor Farms Spinach & Kale on a large platter.
- Top with the shaved fennel, cinnamon roasted cauliflower, pomegranate arils, almonds, pickled cranberries, and fennel fronds.
- Serve immediately with crispy potato chip goat cheese rounds if desired.
This recipe originally appeared on Beard + Bonnet.
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