Raw Kale & Avocado Salad, Roasted Cauliflower Steaks with Lemon Vinaigrette

If you're a fan of cooked kale but don't like the taste raw, try this method of preparing it. An acidic dressing tossed with raw kale and allowed to marinate, will not only soften the leaves but take away a good amount of bitter flavor that lurks in each leaf. Greens are a superfood best to be eaten raw, but they don't always taste the best that way. This recipe is quick and easy and can be a gateway to obtaining all the nutrients kale has to offer without steaming or baking.

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One batch of mustardy lemon vinaigrette serves two purposes in this meal. One as a marinade for tender filets of roasted cauliflower and secondly as a dressing for this simple kale salad with avocado and cucumber.

Lemon Vinaigrette
for salad and cauliflower
1/4 cup extra virgin olive oil
2 tbl dijon mustard
2 garlic cloves, roughly chopped
juice from 1 lemon
salt and pepper, to taste

Combine all of the ingredients in a blender and blend for 2-3 minutes until thick and creamy.

Raw Kale & Avocado Salad
1/2 batch lemon vinaigrette
1 head kale, stems removed, roughly chopped
1 avocado, small dice
1/2 cucumber, seeded, thinly sliced
3 tbl toasted pine nuts

Toss the dressing with the kale, avocado and cucumber and chill for at least 30 minutes before serving to allow the dressing to marinate. The acid will break down the kale and take away a lot of the bitterness that raw greens have. When ready to eat, garnish with pine nuts.

Roasted Cauliflower Steaks
1/2 batch lemon vinaigrette
1 head cauliflower, cut into 1" thick steaks
1 shallot, thinly sliced
3 garlic cloves, minced
1/2 tsp red pepper flakes
salt and pepper

Preheat the oven to 425.
Lay the cauliflower steaks on an oiled baking sheet and drizzle with the lemon vinaigrette. Top each steak with the shallot and garlic and sprinkle with red pepper flakes, salt and pepper.
Roast for 20 minutes.