Serves: 4 | prep time 20 minutes | Cook time 30 minutes
- 3-4 cups cauliflower florets
- Extra-virgin olive oil
- One bunch of kale, stemmed (about 5 packed cups)
- A few squeezes of lemon
- A few squeezes of orange
- ¼ teaspoon Dijon mustard
- Salt & pepper
- ¼ cup toasted chopped almonds
- Suggested add-ons: crumbled feta cheese, shaved Parmesan cheese, dried cranberries, roasted sweet potatoes
Preheat oven to 350 degrees. On a baking sheet lined with parchment, toss the cauliflower with olive oil, salt & pepper. Spread cauliflower evenly on the baking sheet and roast until golden brown (usually 20-30 minutes).
Tear your kale into pieces and place it all into a large bowl. Add a generous drizzle of olive oil and a bit of salt and pepper and use your hands to massage the leaves until the kale becomes tender and wilted (the volume in your bowl will reduce by about half).
Add a big squeeze of orange, a big squeeze of lemon, a bit of dijon mustard, and use your hands to work it all together. Taste and adjust to taste. Let sit for 20 minutes. Toss in the roasted cauliflower, a sprinkle of hemp seeds and some freshly cracked pepper. Add some of the suggested add-ons as you like!