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Prep time
18 minutes
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Cook time
40 minutes
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Serves
4
Author Notes
I seriously laughed when I heard about massaging kale in its dressing. Then I tried it and I was truly sold. It’s the best way to eat raw kale. I still can’t (with a straight face) write ‘massage the kale’ so, coming from a houseful of energetic boys, I’ve called it pummelled kale instead – you get the idea!
Reprinted from Week Light: Super-Fast Meals to Make You Feel Good. Copyright © 2019 by Donna Hay. Photographs © 2019 by Con Poulos. Published by Fourth Estate, an imprint of HarperCollinsPublishers. —Food52
Ingredients
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2
kg (4 lb 7 oz) cauliflower (about 2 large heads), trimmed and cut into florets
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1/3 cup
(80ml/2 3⁄4 fl oz) extra-virgin olive oil
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250 grams
(83⁄4 oz) haloumi, chopped
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8 sprigs
marjoram
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1/3 cup
45g/1 1⁄2 oz) slivered almonds, toasted
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Pummelled kale salad
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500 grams
(1 lb 2 oz) kale (about 10 stalks), stems removed and leaves torn into small pieces
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2 tablespoons
extra-virgin olive oil
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1/4 cup
(40g/1 1⁄2 oz) currants
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1 teaspoon
finely grated lemon rind
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1/4 cup
(60ml/2 fl oz) lemon juice
Directions
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Preheat oven to 220°C (425°F). Line 2 baking trays with non-stick baking paper.
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Place the cauliflower florets in a large bowl and add 1⁄4 cup (60ml/2 fl oz) of the oil. Toss to coat and divide between the trays. Roast for 20 minutes.
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Place the haloumi and marjoram in the bowl and top with the remaining 1 tablespoon of oil. Toss to coat, arrange over the cauliflower on the trays and roast for a further 20 minutes or until the haloumi and cauliflower are golden.
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While the cauliflower and haloumi are roasting, make the pummelled kale salad. Place the kale, oil, currants, lemon rind and juice in a large bowl. Toss to combine and, using your hands, rub the dressing into the kale for 8 minutes or until the kale is softened.
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Divide the kale salad between serving bowls and top with the warm cauliflower and haloumi. Sprinkle with the almonds and serve immediately.
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