METHODS
On a large rimmed baking sheet, toss cauliflower florets with olive oil
and 1/8 teaspoon each of salt and pepper. Roast in 450°F oven for 25 minutes,
or until stems are tender.
In large bowl, whisk lemon juice, olive oil and 1/2 teaspoon salt. Toss
kale with dressing. Let stand at least 5 minutes.
To kale, add cooked cauliflower, onion, feta cheese, golden raisins and
toasted pine nuts. Toss until well combined.
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