It’s a small victory for me every time I get my midwestern parents smitten with kale. I made this salad for a lunch date with my mother, and she was bursting at the seams to sneak this into her dinner menu for my iceberg loving father. Obviously, we don’t use the word kale around him, but rather refer to it simply as a caesar salad (much safer that way). It’s an easy way to get dark leafy goodness into a non-believer, or just another notch on the kale-o-holic belt for the already religious.
Kale Caesar Salad with Roasted Cauliflower
serves 2 lunch portions or one kale-loving hungry person
1 bunch dino kale, de-ribbed
1 head cauliflower
2 T fish sauce
1 lemon, juiced
1 cup gluten-free panko breadcrumbs
1/2 cup romano cheese, shaved
Maldon or sea salt to taste
for caesar dressing:
2 T extra virgin olive oil
1 T Veganiase (or regular mayo)
1 T fish sauce
1 T dijon mustard
2 cloves garlic
1 T worcestshire
pinch Maldon or sea salt
Clean and de-rib your kale. Cut into 2 inches pieces and place into a large bowl. Add roughly 1 T of olive oil to your kale. Give it a good massage so all the leaves are covered and well loved. This will soften the kale and make it easier to eat in it’s raw form. Let sit as you prepare the rest of the salad.
Cut the florets from the head of cauliflower and break into small pieces. Toss with 2 T olive oil, fish sauce and lemon juice. Spread evenly over a baking tray and sprinkle with Maldon or sea salt. Roast for 30-40 minutes, tossing them around about halfway through. The florets should be golden brown and slightly crisped.
Place all of your dressing ingredients into a high speed blender and combine until smooth.
Place 2 T olive oil on a frying pan over medium heat. Add bread crumbs and mix well. Keep an eye on your crumbs and stir often until golden brown or about 4-5 minutes.
Dress your kale according to you liking. Add cauliflower, bread crumbs and top with shaved cheese. Go fool your dad.
Food Styling + Photography: Cynthia Groseclose
Prop Styling: Kenneth Hyatt + Justin Schram