Kale Salad with Crispy Parmesan-Cauliflower Croutons

Ingredients

• 1 head cauliflower (About 2 pounds, cored and cut into small florets)
• 5 tbsp extra-virgin olive oil (Divided between the cauliflower and dressing)
• 0.5 cup dried breadcrumbs (Plain or lightly seasoned)
• 1.25 cup Parmesan cheese (Finely grated; divided between the cauliflower topping and dressing)
• 0.5 cup hazelnuts (Chopped)
• 1.5 lb kale (Stems removed and leaves finely shredded)
• 3 tbsp lemon juice (Freshly squeezed)
• 1 tsp lemon zest (Finely grated)
• kosher salt (To taste, for seasoning the cauliflower and dressing)
• black pepper (To taste, preferably freshly ground)

Steps

1. 1

   Heat the oven to 425°F (220°C). Line a rimmed baking sheet with kitchen parchment; the liner is important because it prevents the cheese from sticking and makes the crisp cauliflower mixture easy to lift away.

2. 2

   In a large bowl, toss the cauliflower florets with about 2 tablespoons of the olive oil, the breadcrumbs, and a pinch of salt and pepper. Spread the cauliflower in an even layer on the prepared baking sheet.

3. 3

   Roast the cauliflower for about 25 minutes, stirring once halfway through, until the florets are tender and beginning to brown.

4. 4

   Sprinkle the roasted cauliflower evenly with about ¾ cup of the grated Parmesan and the chopped hazelnuts. Return the baking sheet to the oven and roast for 5 to 8 minutes, until the cheese is melted, browned, and crisp around the edges and the hazelnuts are toasted.

5. 5

   While the cauliflower roasts, whisk the lemon juice, lemon zest, remaining olive oil, remaining Parmesan, and a pinch of salt and pepper in a large serving bowl until combined.

6. 6

   Add the shredded kale to the bowl. Toss thoroughly with the dressing, using clean hands or salad servers to massage the dressing into the leaves until they are glossy and slightly softened.

7. 7

   Remove the cauliflower from the oven and let it cool for several minutes so the cheese coating firms slightly. Break apart any large crisp pieces, then add the warm cauliflower mixture to the kale salad.

8. 8

   Toss gently to distribute the cauliflower and crisp Parmesan pieces. Taste and adjust the salt, pepper, or lemon juice before serving.

Notes

The recipe page indicates that access is membership-restricted, so the quantities and method above are reconstructed from the available description rather than extracted from the complete author recipe. Serve as a side dish or light vegetarian main. Do not omit the parchment liner, which helps prevent the Parmesan from sticking.

Nutrition per serving

• salad
• vegetarian
• Italian-inspired
• roasted
• baked
• gluten-containing
• side dish
• light main