Roasted Tomato & Cauliflower Kale Salad

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Another salad to add to my collection of September salads, this Roasted Tomato & Cauliflower Kale enjoys the last bits of summer (tomatoes) and the new fall produce (cauliflower). Learn more about these September Salads and get more inspo here.

So far, I’ve been using this Preserved Lemon Vinaigrette on repeat for these salads. Preserved lemons are essentially a product of fermentation- they’re made by generously salting halved lemons and letting them sit in their own juices, covered, for at least a month. It’s an easy process, but takes some planning. This recipe uses a product of preserved lemon- preserved lemon paste– which is super easy to just toss into a dressing like this and give it a pop of flavor! Just like roasting tomatoes, preserving lemons gives them more depth and umami, making it a perfect transition into fall.

Behind the Recipe: Roasted Tomato & Cauliflower Kale Salad

  • Roasted Tomatoes: Roasting the tomatoes gives them a richer and deeper flavor that feels more appropriate for fall. Instead of being refreshing and juicy, they have an almost umami flavor. These store great in the fridge. I highly recommend doing a big batch on the weekend and enjoying throughout the week. 
    • If you like these, be sure to check out these other recipe that use these tomatoes!
  • Roasted Cauliflower: This was the first time I’ve used cauliflower since last winter and it was the perfect introduction! All you need is some evoo and s&p. To speed up the process while still getting perfect caramelization, cut the cauliflower into very small florets. This can also be made ahead of time, but if you’re able to, it’s divine when just cooked.
  • Parmesan: Freshly shaved parmesan is probably my favorite cheese to add to salad. Use a vegetable peeler and use fresh parmesan for the ultimate treat.
  • Farro: Farro adds substance to this salad, but is also key to those “it’s now fall” vibe. Why? It has more body and texture than most other grains. It actually FEELS substantial. It also has a slightly nutty flavor, which complements the parmesan.
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Roasted Tomato & Cauliflower Kale Salad

Servings 2 servings
Total Time 30 mins

Ingredients

  • 1 cup slow roasted tomatoes (see recipe below)
  • 2 cups cauliflower florets , about 1/2 small cauliflower
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon diamond kosher salt (if using any other salt, use half the amount)
  • 4 cups lacinato kale , cut into thin ribbons (about 5 leaves or 1/2 bunch)
  • preserved lemon vinaigrette (see below)
  • 2 ounces freshly shaved parmesan
  • optional: 2 cups cooked farro
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Quick Roasted Tomatoes

This is a play off of my slow roasted tomatoes, which involves cooking tomatoes at 250 for several hours. This speeds up the process a bit, which will result in a slightly different texture, but still delicious!
Total Time 1 hr

Ingredients

  • 1 pound baby tomatoes sliced in half
  • 1-2 tablespoons extra virgin olive oil
  • 1 teaspoon diamond kosher salt (if using any other salt, use half the amount)

Instructions

  • Preheat oven to 350.
  • Place all the tomatoes on a parchment lined baking sheet in an even layer. Drizzle generously with olive oil (about 1-2 tablespoons) and season with salt.
  • Roast for 45-60 minutes. Check after 45 minutes and go from there. You really can't go wrong here, it just depends on how intense/shriveled you prefer the tomatoes. The longer you bake, the less water they will hold and the more intense/shriveled they will be.
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Preserved Lemon Vinaigrette

Preserved lemons are essentially a product of fermentation- they're made by generously salting halved lemons and letting them sit in their own juices, covered, for at least a month. It's an easy process, but takes some planning. This recipe uses a product of preserved lemon- preserved lemon paste- which is super easy to just toss into a dressing like this and give it a pop of flavor!
Servings 3 servings
Total Time 5 mins

Ingredients

  • 3 tablespoons (1.5 oz) extra virgin olive oil
  • 1 tablespoon + 1 teaspoon (.8 oz) champagne vinegar
  • 1 teaspoon (7g) honey
  • 1 tablespoon preserved lemon paste
  • 1/2 teaspoon diamond kosher salt (if using any other salt, use half the amount)
  • black pepper , to taste

Instructions

  • Mix all ingredients in a small bowl and whisk vigorously with a fork to combine.

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