Roasted Cauliflower With Kale Chips And Citrus Recipes

ROASTED CAULIFLOWER WITH KALE CHIPS AND CITRUS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Spread kale on the baking sheet. Drizzle 1 tablespoon olive oil on top. Coat with Parmesan cheese, red chile pepper, oregano, and salt.
• Bake in the preheated oven until crisp, 15 to 20 minutes. Transfer to a plate.
• Heat butter in a small skillet until melted and starting to brown, about 5 minutes. Stir in bread crumbs. Remove from heat.
• Slice cauliflower into 1/2-inch "steaks". Rub 1 tablespoon olive oil and chipotle spice rub on top.
• Heat a large skillet over medium heat. Add cauliflower; cook and stir until browned, about 2 minutes per side. Transfer to the baking sheet.
• Bake in the preheated oven until just tender, about 15 minutes.
• Place cauliflower steaks on a large serving platter; top with crisp kale and orange.
• Whisk remaining 1 tablespoon olive oil and vinegar together in a small bowl. Drizzle over orange. Sprinkle bread crumbs on top.

CRISPY KALE CHIPS WITH LEMON

Steps:

• Preheat the oven to 350 degrees F.
• Place the kale in a large bowl and dress very lightly with olive oil so the leaves are barely coated. Season with salt. Spread the leaves out across 2 roasting sheet trays so they aren't stacked up on each other too much. Roast in the oven until crispy but still green, 12 to 15 minutes. Remove from the oven and dress with a squeeze of fresh lemon juice and a touch of crushed red pepper flakes.

GARLIC AND HERB CAULIFLOWER CHIPS

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment or silicone baking mats and spray with cooking spray.
• Microwave the cauliflower in a microwave-safe bowl on high, stopping and stirring halfway through, until tender, about 2 minutes; let cool for 5 minutes.
• Put the cauliflower in a clean towel and squeeze out any liquid. Transfer to a medium bowl and add the Parmesan, Italian seasoning, garlic powder and a pinch of salt. Stir to combine.
• Scoop heaping-tablespoon mounds of the mixture onto the prepared baking sheets, spacing them about 2 inches apart (10 to 12 to a sheet). Shape and flatten the mounds into small discs, about 2 1/2-inches wide.
• Bake until the edges of the crisps are deep golden brown, about 14 minutes. Let cool on the pan for 5 minutes before serving; the crisps will firm up as they cool.

PAN-ROASTED CAULIFLOWER WITH KALE PESTO AND FETA

Steps:

• Make the pesto: Heat oven to 350 degrees, and bring a medium pot of heavily salted water to a boil.
• Spread almonds in a single layer on a small, rimmed baking sheet and toast until golden, about 10 minutes. Remove and let cool, then transfer to a blender.
• When water comes to a boil, add kale leaves and blanch until tender, 2 to 3 minutes. Drain well and transfer to blender with almonds.
• To the blender, add parsley, pecorino, 1/4 cup water and 1/2 teaspoon salt. Blend until smooth, adding more water if needed to allow the mixture to move. With blender running, drizzle in oil until mixture is emulsified and smooth. Taste and add more salt and lemon juice, if desired.
• Prepare the cauliflower: Add 2 tablespoons oil to a large, cold skillet. Arrange cauliflower in an even layer in skillet and sprinkle with salt to taste. Place skillet over medium-high heat and cook, without moving, until cauliflower is seared and dark brown on one side, 3 to 5 minutes. Flip cauliflower over and briefly cook on the other side until just tender but not mushy, 2 to 5 minutes. Remove from heat and sprinkle with a generous drizzle of olive oil, lemon zest, colatura and merkén.
• To serve, spoon pesto onto a large serving platter. Top with hot cauliflower, feta, sumac, mint and tarragon. Sprinkle with more lemon zest and oil, if desired.

ROASTED CAULIFLOWER SALAD WITH HALLOUMI AND LEMON

Steps:

• Heat oven to 425 degrees and set a large rimmed baking sheet on the middle rack.
• In a large bowl, toss the cauliflower with 3 tablespoons olive oil, the Aleppo, coriander, turmeric, 1 teaspoon salt and 1 teaspoon pepper. Transfer to the hot baking sheet, spread in an even layer and roast until browned in spots and crisp-tender, tossing once halfway through, 20 to 25 minutes.
• Meanwhile, prepare the vinaigrette: In a small bowl, stir together the shallot, raisins, preserved lemon, vinegar and honey with 3 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
• Prepare the halloumi: Cut the halloumi into 3/4-inch cubes and pat dry using a kitchen towel or paper towels. Heat the remaining 2 tablespoons olive oil in a large cast-iron skillet over high. Add the halloumi cubes and cook, stirring frequently, until browned, 2 to 3 minutes. (You'll want to be fairly attentive, flipping frequently, as you want to make sure the cubes toast without burning or melting.) Transfer to a paper towel-lined plate and season with pepper.
• Toss the arugula with half the vinaigrette until lightly coated and divide among plates or shallow bowls. Top with the cauliflower, halloumi and avocado. Drizzle with the remaining vinaigrette, sprinkle with parsley and serve immediately.