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Roasted Cauliflower with Kale Chips and Citrus
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Prep Time:
20 minutes
Cook Time:
39 minutes
Total Time:
59 minutes
Crispy kale chips, citrus, and brown butter crumbs top roasted cauliflower in a flavorful vegetarian salad.
Ingredients:
  • 1 bunch kale, stemmed and torn into pieces
  • 3 tablespoons olive oil, divided, or to taste
  • 3 tablespoons grated Parmesan cheese
  • 1 tablespoon ground red chile pepper
  • 1 teaspoon ground oregano
  • salt to taste
  • 0.25 cup bread crumbs
  • 1 head cauliflower
  • 1 teaspoon chipotle spice rub, or to taste
  • 1 orange, peeled and cubed
  • 2 tablespoons red wine vinegar
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C) and prepare a baking sheet with a cozy layer of parchment paper.
  • Lay out the kale on the baking sheet, then drizzle with 1 tablespoon of olive oil. Sprinkle with Parmesan cheese, red chile pepper, oregano, and salt for a flavorful coating.
  • Bake in the preheated oven for 15 to 20 minutes until crispy, then transfer to a plate.
  • In a small skillet, melt the butter until it turns golden brown, for about 5 minutes. Add the bread crumbs and stir well. Take the skillet off the heat.
  • Prepare cauliflower "steaks" by slicing into 1/2-inch thick pieces. Drizzle with 1 tablespoon of olive oil and coat generously with chipotle spice rub.
  • In a large skillet over medium heat, brown cauliflower by cooking and stirring for 2 minutes on each side. Transfer to a baking sheet.
  • Roast in the preheated oven until perfect tenderness, approximately 15 minutes.
  • Arrange the cauliflower steaks on a beautiful serving platter and generously top them with crispy kale and fresh orange slices.
  • Combine 1 tablespoon of olive oil with vinegar in a small bowl. Pour the mixture over the orange and then sprinkle bread crumbs on top.

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