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Kale Salad with Roasted Parsnips and Cauliflower
Ingredients
- 1 medium head cauliflower (about 2 pounds), cut into small florets
- 2 medium parsnips, peeled and sliced on a bias into 1-inch-long pieces
- 3 tablespoons extra-virgin olive oil, divided
- Zest and juice of 1 medium lemon
- 2 teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 4 fresh rosemary sprigs
- 1 pinch dried red pepper flakes
- 2 small garlic cloves, very finely chopped
- 1 bunch lacinato kale--tough stems and ribs removed and the leaves stacked, rolled and sliced crosswise into thin ribbons
Directions
Directions aren't available for this recipe.
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