Roasted Cauliflower Salad
Ingredients
1 small cauliflower
1 lemon, halved
3 tablespoons olive oil, divided
1/2 teaspoon curry powder or smoked paprika
1 medium bunch flat-leaf or lacinato kale (about 10 ounces total)
2 mini Persian cucumbers
2 green onions
1 clove garlic
1 to 2 tablespoons sherry or red wine vinegar
1 teaspoon Dijon mustard
½ teaspoon honey
2 sprigs fresh mint
kosher salt
freshly ground black pepper
Instructions
Arrange a rack in the middle of the oven and heat the oven to 425°F.
Remove the leaves from 1 head cauliflower. Cut in half and cut out the core. Break the florets into large (2-inch) pieces with your hands or a paring knife; place on a rimmed baking sheet.
Drizzle 1 tablespoons of the olive oil and sprinkle 1/2 teaspoon curry powder or smoked paprika, 1/2 teaspoon of the kosher salt, and 1/4 teaspoon black pepper over the cauliflower. Toss until evenly coated and spread into an even layer. Place the lemon halves on the baking sheet cut-side up.
Roast until the cauliflower is tender and browned in spots, about 30 minutes.
Pick the leaves from 1 medium bunch flat-leaf kale and discard the stalks. Tear or chop the leaves into bite-sized pieces. Quarter Persian cucumber lengthwise, then cut crosswise into 1/2-inch pieces. Finely dice green onion.
When the cauliflower is ready, prepare the following, adding each to a large bowl as you complete it: Carefully scrape the lemon flesh into a large bowl, discarding any seeds. Finely chop the lemon skin. Finely grate 1 garlic clove.
Add the remaining 2 tablespoons olive oil, 2 tablespoons water, 1 tablespoon sherry or red wine vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon honey, and 1/4 teaspoon kosher salt. Whisk to combine. Taste and season with black pepper and up to 1 tablespoon more vinegar as needed. Reserve 2 tablespoons for drizzling.
Add the kale, parsley, onion and cucumbers to the bowl of dressing, and toss to combine. Top with the cauliflower, then drizzle with the reserved dressing. Pick the leaves from 2 fresh mint sprigs and scatter over the salad, tearing if large.
Adapted from https://www.thekitchn.com