With chopped kalamata olives and roasted tomatoes, this simple and healthy roasted cauliflower kale salad is finished with crumbled feta and balsamic vinaigrette.

Prep Time: 10 minutes
Cook Time: 20-25 minutes
Total Time: 30-35 minutes
Serves 4

Cauliflower Kale Salad

INGREDIENTS

For cauliflower

1 head cauliflower, leaves removed, bottom stem trimmed
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes

For salad

1 large bunch kale, stems removed and leaves roughly chopped
2 scallions, thinly sliced
1/2 cup chopped roasted tomatoes
1/2 cup chopped pitted kalamata olives
1 tablespoon chopped parsley
1/4 cup crumbled feta

For vinaigrette

2 tablespoons balsamic vinegar
1/4 cup olive oil
1/4 teaspoon kosher salt
1/4 teaspoon black pepper

INSTRUCTIONS

  • Preheat the oven to 425 degrees F.
  • Cut the cauliflower lengthwise into 3/4-inch slices. On a sheet pan, toss the cauliflower 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and red pepper flakes.
  • Arrange the cauliflower in a single layer. Roast for 20-25 minutes, flipping halfway through cooking, until browned.
  • In a large bowl, combine the cauliflower, kale, scallions, tomatoes, olives, parsley and feta.
  • For the vinaigrette, whisk together the balsamic vinegar, olive oil, salt and pepper in a small bowl. Drizzle over the salad.