Crunchy Cauliflower & Kale Salad with Toasted Pecans
This crunchy cauliflower & kale salad features crispy roasted cauliflower, toasted pecans, and tender kale ribbons, a hearty salad that is beautiful and delicious!
Equipment
- 1 9x13 Baking Sheet
Ingredients
- 2 ½ pound cauliflower trimmed and cut into 1-inch florets
- ½ cup extra-virgin olive oil divided
- sea salt and ground black pepper
- ½ cup panko breadcrumbs
- 3 ounces parmesan cheese (1 ½ cups) finely grated, divided
- ½ small red onion thinly sliced
- ¼ cup lemon juice
- ½ cup pecans roughly chopped
- 8 cups lacinato kale stemmed, leaves sliced into thin ribbons
Instructions
- Heat your oven to 450°F with the rack in the upper middle position.
- In a large bowl, toss the cauliflower florets with ¼ cup olive oil and ½ teaspoon each of salt and pepper. Sprinkle the panko breadcrumbs and 1 cup of the Parmesan over the cauliflower, then toss everything together until the florets are well coated.
- Spread the cauliflower out on a large baking sheet in a single layer. Add any remaining panko mixture that's left in the bowl right on top. Roast for 20 minutes.
- While the cauliflower roasts, combine the sliced red onion, lemon juice, and ¼ teaspoon salt in a small bowl. Set it aside. The lemon juice softens the bite of the onion and adds brightness to the salad.
- After 20 minutes, remove the cauliflower from the oven. Use a spatula to flip the florets. Sprinkle the pecans and the remaining ½ cup Parmesan evenly over the top. Return to the oven and continue roasting for 8-10 minutes, until the pecans are toasted and the cheese is golden.
- While the cauliflower finishes roasting, take your onion mixture and add the remaining ¼ cup olive oil and any remaining Parmesan to the bowl. Add the kale ribbons and use your hands to massage everything together for about a minute.
- Transfer the warm roasted cauliflower directly to the bowl with the kale. Make sure to scrape up all those crispy, cheesy, nutty bits from the baking sheet. Toss everything together, season to taste with salt and pepper, and serve.