Kale gets a Spanish twist with roasted cauliflower, mandarin oranges, Marcona almonds and Castelvetrano olives —Borrowed Salt
What You'll Need
Head of cauliflower, cut into florets
Salt and pepper
Clementines, peeled and segmented
Preheat the oven to 450F/230C. Cover a baking sheet with parchment paper or foil. Toss cauliflower with olive oil, salt and paper and spread onto the baking sheet. Roast for 20-25 minutes. Flip the florets onto another side and roast another 15 minutes. Continue to roast and flip until the cauliflower is caramelized and fully cooked through. Depending on the size of the florets and how hot your oven really gets, it will take anywhere from 40 minutes to an hour.
Combine kale, juice of a lemon and 2 Tbs olive oil. Season with salt and pepper, then massage kale with your hands til softened. Add roasted cauliflower, mandarin orange slices, almonds, and green olives.