Mince the shallot, chives and parsley, and set aside.
In a container, mix the vinegar, honey and oil, and whisk until emulsified.
Blend in yogurt, shallot and herbs and season with salt and pepper.
Roast the cauliflower in a 400-degree oven until slightly caramelized, around 20 minutes.
In a dry skillet, toast chopped walnuts until golden brown.
Meanwhile, remove the stems from the kale and slice it thinly. Put the kale in a large bowl with a drizzle of olive oil, and massage the kale and oil together until the kale is glossy and tender.
Shred 1/2 oz. of good Parmesan cheese.
Combine cooled cauliflower, kale, walnuts, raisins and capers and toss with dressing. Top with Parmesan cheese and serve.
Ingredients
Directions
Mince the shallot, chives and parsley, and set aside.
In a container, mix the vinegar, honey and oil, and whisk until emulsified.
Blend in yogurt, shallot and herbs and season with salt and pepper.
Roast the cauliflower in a 400-degree oven until slightly caramelized, around 20 minutes.
In a dry skillet, toast chopped walnuts until golden brown.
Meanwhile, remove the stems from the kale and slice it thinly. Put the kale in a large bowl with a drizzle of olive oil, and massage the kale and oil together until the kale is glossy and tender.
Shred 1/2 oz. of good Parmesan cheese.
Combine cooled cauliflower, kale, walnuts, raisins and capers and toss with dressing. Top with Parmesan cheese and serve.
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