Roasted Cauliflower Carrot Salad w Kale

What began as my roasting cauliflower and carrots for dinner turned into a delicious salad by adding a few simple ingredients. After the vegetables were roasted, I tossed in some chopped kale and made a simple yet fabulous lemon vinaigrette with fresh garlic and tons of chopped parsley. It doesn’t get easier then this! This super clean recipe is great for the upcoming Passover holiday; it’s perfect on its own or add quinoa to make it more of a meal. For my Sephardic friends, lentils or wild rice, and your favorite seeds are a great addition.

Ingredients:
3 cups each chopped cauliflower and carrots, cut into 1 1/2 inch pieces
3 cups chopped kale
1 cup tightly packed chopped parsley (or dill)
3- 4 minced garlic cloves
1/4 cup each lemon juice and olive oil, extra oil for drizzling to roast the vegetables
Salt, pepper
Optional spices: oregano, zatar (if making for Passover can omit), onion powder

Preheat oven to 415. Mix the cut carrots and cauliflower in a large pan. Drizzle with olive oil, sprinkle lightly with salt and pepper, and the spices if using. For the onion powder I used a light touch, I was more generous with the oregano and Zatar. Roast until the vegetables are tender and begin to brown. I like them on the more caramelized, well done side. Check after 30 minutes. Shake pan occasionally while cooking. Add the kale when the cauliflower and carrots are out of the oven, toss together.

**My carrots needed to soften a bit more so I covered my pan tightly with foil to steam them after removing them. The cauliflower was ready sooner and would have burned, so this trick worked great.

Make the dressing:
Whisk together the 1/4 cups of olive oil and fresh lemon juice. Mince the garlic cloves and scrape into the dressing. Add the chopped parsley, some salt and pepper, and mix well. Adjust fresh herbs and seasonings to taste. Pour the dressing over the vegetables and toss to combine. Add grain or seed mix ins if using. Enjoy!