- Level
- very easy
- Prep Time
- 20 mins
- Total Time
- 35 mins
- Serves
- 2
Description
By Bravo Maude
Ingredients
- 1
- large head of cauliflower
- Vegetable oil (preferably camelina oil)
- Salt and pepper
- Salsa
- 2
- medium beets
- 2
- whole corn on the cobs
- A dozen cherry tomatoes
- 2/3 cup
- camelina oil
- 2 tbsp
- red wine vinegar
- A few parsley leaves
- Side of kale chips (optional)
- 1 cup
- kale, chopped
- Vegetable oil
- Salt and pepper
Directions
- Step 1
- Preheat the oven to 450°C.
Cut the cauliflower in half lengthwise.
Drizzle both halves with vegetable oil and season with salt and pepper.
Place on a baking sheet and roast in the oven for 15 minutes.
- Step 2
- While the cauliflower is in the oven, place the cherry tomatoes on another baking sheet and the salted and oiled kale pieces on yet a third baking sheet. Place the tomatoes and the kale in the oven for a maximum of 10 minutes.
Once the tomatoes are out of the oven, place them in a bowl and lightly crush them.
Set the kale chips aside.
- Step 3
- Wash and boil the beets, then cut into small cubes. Place in the salsa bowl with the tomatoes. Boil the corn for 10 minutes, then scrape the kernels off and add to the salsa mixture.
- Step 4
- Roughly chop the parsley and add to the salsa. Add the oil and wine vinegar. Season to taste and thoroughly combine.
- Step 5
- Remove the cauliflower from the oven and place one half in each plate. Top with salsa. Serve the kale chips on the side.
- Step 6
- Enjoy!
