Garlic & Rosemary Cauliflower Salad

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November 8, 2016

Garlic & Rosemary Cauliflower Salad 0 5 0

Garlic, rosemary, parmesan and toasty cauliflower light up this grain and kale salad. If you don't have spelt berries, try wild rice, bulgar or quinoa. Can be made without the parmesan for vegan prep.



1To cook spelt berries: soak overnight in water, rinse and drain. Add enough water to cover and simmer for 45 minutes. Drain. You can speed it up by soaking in boiling water first and then simmering for an hour.


2Set your oven to 400.

3Break cauliflower apart into florets and slice in half (so one side is totally flat) and add to a large bowl. Mince the garlic, and toss it in along with 2-3 tbsp of oil and the dried rosemary. Toss well.

4Scatter the garlicky cauliflower on a baking sheet. Try to arrange the garlic on top of the cauliflower so it doesn't burn onto your pan. Roast for 15 minutes, toss, and then an put back in for additional 5.


5While it's in the oven, chop your kale into strips and shake up the ingredients for your dressing in a small jar with a lid. Grate your cheese.

6When the cauliflower is done and cooled slightly, add it back to your mixing bowl. Toss in the spelt berries, the kale, the dressing and the cheese and mix. Transfer to a serving bowl or plates. Serves well cold or warm.


3 cups cooked spelt berries

1 head cauliflower

2-3 tsbp oil

1/2 tsp salt

4 cloves garlic, minced

1 tbsp rosemary

2 tbsp apple cider vinegar

1 tbsp dressing oil

~1 tsp honey

1 cup unpacked freshly grated parmesan, asiago or other cheese

a few leaves of kale, center rib removed and finely chopped

fresh rosemary for garnish


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