Roasted Cauliflower Kale Salad with Lemon Brown Butter Dressing
yields: 6 side servings
Ingredients
Salad
- 1½-2 lb head of cauliflower, trimmed and cut into 1 to 2 inch florets
- 1-1½ lbs rainbow carrots, trimmed and cut at an angle into ¼-1/2 inch thick strips
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried sumac
- 1 teaspoon smoked paprika
- ¼ teaspoon kosher salt
- 2 tablespoons capers, I used the larger capote capers, rinsed and patted dry
- ½ -1 cup high-heat vegetable oil, such as safflower
- 5 ounces baby kale
- ¼ cup unsalted toasted sunflower seeds
Lemon brown butter dressing
- ¼ cup unsalted butter
- 1 tablespoon minced shallot
- 1 clove garlic, pressed
- 2½ tablespoons fresh lemon juice
- 1 tablespoon extra virgin olive oil
- ½ tablespoon honey
- ¼ teaspoon each, salt & pepper
INSTRUCTIONS
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Toss the cauliflower and carrots with olive oil, sumac, paprika, and salt. Roast for 35-40 minutes, tossing halfway through, until well-browned and tender. Remove from heat and set aside.
- Meanwhile, fry the crispy capers. Heat ¼ inch safflower oil in a small skillet over medium heat. Once it spits back from a drop of water, use a slotted spoon to add half of the capers. Be careful as it will splatter a bit at first. Cook for 45-90 seconds until the capers burst open and begin to brown. Smaller capers will take 45 seconds while larger capers 90 seconds. Using the slotted spoon, transfer to a paper-towel lined plate and repeat with remaining capers. Set aside.
- Meanwhile prepare the lemon brown butter dressing. In a small saucepan or skillet, melt the butter over medium heat. When it just begins to turn light brown, add the shallot and garlic. Continue cooking, stirring, until the butter foams and browns, but does not burn. Quickly transfer the butter to a heat-proof bowl and add the lemon juice to stop the cooking.
- Add the olive oil, honey, salt, and pepper, whisking to completely combine. Set aside to cool slightly. If it cools too much, the butter will begin to congeal, so just zap it for a few seconds in the microwave or on the stove.
- Once cool, toss 2 tablespoons of the dressing with the baby kale, massaging it into the leaves.
- Top the baby kale with the roasted cauliflower and carrots, crispy capers, sunflower seeds, and drizzle with a little more of the dressing, to taste.
