Cauliflower and Kale Salad

Ingredients

• •1 small head of cauliflower (about 1 lb), cut into florets
• •4 cups kale leaves, stems removed and chopped
• •3 tbsp olive oil
• •1/2 tsp salt
• •1/4 tsp black pepper
• •1/4 tsp garlic powder
• •1 lemon, juiced
• •1 tbsp maple syrup (optional)
• •1/4 cup toasted sunflower seeds (for garnish)

Instructions

1. 1

   Preheat the oven to 425°F (220°C).

2. 2

   In a bowl, toss the cauliflower florets with 2 tablespoons of olive oil, salt, pepper, and garlic powder until evenly coated.

3. 3

   Spread the cauliflower on a baking sheet and roast in the oven for 15 minutes, or until golden brown and tender, flipping halfway through.

4. 4

   While the cauliflower is roasting, massage the chopped kale with 1 tablespoon of olive oil and a pinch of salt until it softens.

5. 5

   In a small bowl, whisk together the lemon juice and maple syrup (if using) to make the dressing.

6. 6

   Once the cauliflower is done, let it cool slightly. Combine the roasted cauliflower with the sautéed kale in a large bowl.

7. 7

   Drizzle the dressing over the salad and toss gently to combine. Serve topped with toasted sunflower seeds.