I love cauliflower based dishes because cauliflower absorbs every bit of flavour you put into it, so this lemon & kale baked cauliflower tastes every bit as fresh and zesty as the dressing we’re coating it in, with a little bit of added crunch and a few extra nutrients.
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Nutritional Information
This dish contains 305 calories, 9g of fibre and 8.5g of protein, along with an impressive number of vitamins and minerals. Each serving contains the full daily amount of vitamins C, K and omega 3 as well as half of your daily folate and B6, 40% of your daily B5 and a quarter of your daily B2.
Ingredient Choices and Substitutions
The sunflower oil can be swapped for any other neutral flavoured cooking oil. To make this dish nut free, switch the walnut oil for olive oil and swap the pine nuts for toasted mixed seeds.
How to store, keep and reheat
You can store it in an airtight container and keep refrigerated for up to four days. The leftovers can be reheated in the microwave, but that may result in some soggy cauliflower. To keep it nice and crispy, preheat your oven to 180°c, transfer your cauliflower to an oven safe dish, cover in foil and cook for 10 minutes until warmed through, remove the foil and place back in the oven for 2-3 minutes.
Lemon & Kale Baked Cauliflower
Fresh lemon and kale baked cauliflower. Serve with pitta bread for a healthy lunch or pair with grains for a balanced evening meal.
This recipe is gluten free, dairy free, soy free and vegan friendly. It can be nut free if the walnut oil is swapped for olive oil and the pine nuts are swapped for seeds.
Lemon & Kale Baked Cauliflower
Ingredients
- ½ tbsp sunflower oil
- 1 small head of cauliflower
- Salt
- Pepper
- 30 g pine nuts
- Lemon & Kale Dressing
- Juice of 2 lemons
- 100 g kale washed
- 2 cloves of garlic
- 3 tbsp walnut oil
- 4 tbsp of water
- 10 g fresh basil or 1 tsp dried
Instructions
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Preheat the oven to 190°c. break the cauliflower into small florets and place in a roasting dish. Toss in the oil, salt and pepper. Roast for approximately 20 minutes until cooked and starting to brown lightly. Add a few tablespoons of your dressing, roughly half the batch and stir through the cauliflower, ensuring everything is coated. Return to the oven for another 5 minutes before serving.
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While the cauliflower cooks, add the pine nuts to a small frying pan on medium heat and lightly toast for 2-3 minutes.
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When the cauliflower is ready, sprinkle the pine nuts over it prior to serving.
serve and enjoy!
Dressing
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Add all ingredients to a blender, starting with just two tablespoons of water and blend. You may need less than stated in your ingredients list depending on how wet your kale is after it’s washed. Check the consistency and add more as required.
Until tomorrow,
Sophie
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