Chili Roasted Cauliflower, Kale & Herb Salad with Pistachio

Chili Roasted Cauliflower, Kale, Quinoa, Mint, Cilantro and Pistachio Salad

As I rolled up the blinds this morning I was welcomed by glaring headlights of cars inching along the Brooklyn Queens Expressway against a black sky. Not a hint of sun to illuminate a shade closer to dark grey, which would at least give me the sign of daylight approaching…I guess its official, summer is drawing to a close.

The summer has been full of travel and adventure and my time spent doing anything in the kitchen has been kept to the bare minimum. It’s nice to be back in the city a little more and I’m excited to get inspired to start preparing delicious food again!

Time away from cooking has made me more fickle than usual and I’m interested in meals that involve ingredients and preparation that can be modified and changed at will. I do not have the attention span right now for recipes that require any level of exactness… Hence this salad.

It’s one of my favorite versions of what I see in the grocery store and mix up with what I have at home. I have done a few different iterations of this and am particularly pleased with this combination. It’s a perfect change of season dish. Comforting on it’s own or as a side to grilled or roasted meat for when I crave something more substantial. Its bright, citrus tang also tastes delicious with seafood.

Ingredients (About 4 servings)

  • 1 head cauliflower, chopped into small chunks
  • 1 bunch kale, stalks removed and shredded
  • 1 cup Quinoa cooked in vegetable stock according to directions
  • I handful dry roasted pistachio meats
  • Fresh mint leaves
  • Fresh Cilantro leaves
  • Olive oil
  • Fresh or dried chili flakes to taste
  • Salt and pepper to taste

Citrus Vinaigrette

Vinaigrette inspired by Bon Appetit. I made my version more citrus heavy and with less oil.

  • 1/2 small shallot, finely chopped
  • 1/2 cup olive oil
  • 1/4 cup Champagne vinegar or white wine vinegar
  • 3 tablespoons fresh lemon juice
  • 1/4 cup fresh orange juice
  • 1/2 teaspoon finely grated lemon zest
  • Kosher salt and freshly ground black pepper

Shake ingredients vigorously in a well sealed container to emulsify.

Method

Preheat the oven to 350F. Place the chopped cauliflower in a bowl and drizzle with olive oil. Add chili, salt and pepper to taste and toss. Place on a lined baking sheet and roast until florets are beginning to brown. While cauliflower is cooking prepare quinoa according to directions. Drain and set aside.

Add shredded kale into a shallow serving bowl and drizzle over a little dressing. Massage well. Add cauliflower, quinoa and chopped herbs. Toss with a light drizzle of freshly shaken vinaigrette and season with extra pepper. Finish by sprinkling over pistachios before serving.

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Oven Roasted Ocean Trout with Shaved Brussels Sprout Salad

shaved brussels sprout salad with roasted ocean trout

A minimal hassle weeknight dinner that tastes delicious. Oven roasting fish is an excellent alternative to pan frying to avoid any unpleasant lingering odors.

Ocean trout is a super heart healthy fish, containing high amounts of Omega 3, which contain anti-inflammatory properties and can reduce the risk of heart disease and arthritis symptoms. Ocean trout is also high in phosphorous which helps to protect the bloods acid / base balance and transport energy.

Read more about ocean trout here

Ingredients

  • 2 ocean trout fillets 
  • Salt and pepper
  • 1 blood orange, finely sliced into rounds
  • 2 tsp butter

Delicious shaved Brussels sprout salad recipe courtesy of The Little Bite  (I also added a little finely sliced red onion).

Method

preheat oven to 400F.

Prepare the salad – recipe ingredients and method here. It is good to dress it straight away before you begin cooking the trout to let the ingredients get happy together.

Place the trout fillets on a lined baking tray skin side down. Place 1 tsp butter on the top centre of each fillet, season with salt and plenty of cracked pepper then place the finely sliced orange rounds across the top of each fillet.

Place the orange covered trout in the oven and bake for approximately 20 minutes (about medium depending on thickness of fillet).

Serve immediately.