Kale and Roasted Cauliflower Salad

You can use any green here you want.  Kale is a place holder for other hardy greens like collards, Swiss chard, leaf broccoli, even chinese cabbage would be good.  Try it!


  • 2 medium heads cauliflower, cut into small florets
  • olive oil, salt and pepper to taste
  • 1 bag kale/leaf broccoli (or 1 bunch), finely chopped
  • ¼ cup minced red onion, or to taste
  • ½ cup feta cheese, crumbled
  • ½ cup raisins
  • ½ cup toasted nuts, chopped (pine nuts, pecans, walnuts, etc.)

Toss cauliflower with olive oil, salt and pepper. Place on baking sheet and roast at 425-450 until tender, about 25-35 mins. Combine with the rest of the ingredients and toss with the following dressing whisked together:

  • ¼ cup lemon juice
  • 3 TBLS olive oil
  • 1/2 tsp salt