While the car and stairs are dug out, I've decided to spend my evening inside cooking up a storm - namely this dish below, inspired by this recipe from Food & Wine magazine.
Some notes. I can't tolerate lentils, and I was craving something more simple and tasty... So I used the spice blend in the F&W recipe, and then roasted my little chunks of cauliflower, and added a slew of kale. SCORE!
This is SO good. Enjoy it alone, with some marcona almonds for a light lunch, or toss with some kale ribbons, rice pasta, and a bit more olive oil or butter and you've got a delicious and nutritious dinner!
Roast Cauliflower Salad
1 head cauliflower, cut into bite-sized chunks
Olive oil, to coat
Salt, as desired
1 shallot, thinly sliced
10 dates, chopped
1-2 tablespoons honey
1/4-1/2 teaspoon cinnamon
1/4 teaspoon cayenne
1/4-1/2 teaspoon cumin
8 small Lacinato kale leaves, finely chiffonaded
Preheat oven to 350 degrees F. Toss cauliflower florets with olive oil and a bit of salt. Place in oven and roast until deeply colored, about 30 minutes.
Meanwhile, combine 1 tablespoon olive oil, shallot, dates, honey, cinnamon, cayenne, cumin, and a pinch of salt. Stir to combine. Add kale. Set aside.
Once the cauliflower is done, immediately toss hot cauliflower with the spice mixture, toss well, and let rest for 5 minutes. Stir well again, taste for salt, then serve.
Serves 2 as a main dish, 4 as a side dish.