Roasted Cauliflower with Crispy Cavolo Nero
We’re all looking for new and interesting ways to eat vegetables, right? Well, we should be, even if we currently aren’t. Being on a quest for healthy living, we sometimes come across a dish that just appears so often on the table that it’s second nature. One of these dishes in my family is roasted cauliflower.
If you haven’t had roasted cauliflower, you really are missing out on something very simple, yet quite delicious. You can make it with a variety of accompaniments, but you can also just make it with a little salt, pepper and a bit of water in a hot oven and you’ve got something delectable to pair with your favorite foods. This recipe is for roasted cauliflower, but I used the addition of roasted Tuscan black kale also known as cavolo nero, to make a textural and flavorful difference, that’s sure to get anyone’s lack of green veggies replenished. Tuscan kale is highly nutritious and like most kale, has a bit of a bitter earthy flavor. The use of lemon and garlic, along with a very hot oven, changes the texture and flavor to a wonderful new experience. I hope you enjoy this lovely side dish.
Roasted Cauliflower with Crispy Cavolo Nero
1/2 head cauliflower, cut from the stem and made into small florets and washed, but not dried
1 bunch cavolo nero or Tuscan black kale, cleaned and chopped into bite-size pieces
4 cloves garlic, minced
½ lemon, juiced and zest of ½ lemon
Salt
Pepper
3 tablespoons extra virgin olive oil
Pinch cayenne pepper
Preheat oven to 400 degrees
On a large cookie sheet, place small cauliflower florets on sheet pan, just after they are washed and toss with 1 tablespoon olive oil, minced garlic, salt and pepper. Cook for about 20 minutes or until the edges are brown and crispy.
In a small oven-proof sauté pan or on a large cookie sheet, mix together cavolo nero with 2 tablespoons olive oil, salt, pepper and lemon juice spread evenly over the surface. Then place in the oven for about 10 minutes. Check the cavolo nero about half way through and turn them in the pan so they don’t burn.
Pour the two together and let roast for another 3-5 minutes, till flavors incorporate together. Check seasoning to taste and add fresh lemon zest.
Place in a serving dish and serve.
Cheers
-Unrivaledkitch