Lemony cauliflower and kale sauté

Lemony cauliflower and kale sauté

Hey there! It's been a little while since I last posted, and Christmas has already come and gone! I hope you all had the chance to take some holidays over the last few days and that you managed to rest, recharge and spend some quality time with your loved ones.

This year we spent Christmas in the UK for the very first time. We traveled up to North Yorkshire with our good friends Sarah and Patrick and stayed in a sweet little cottage with a fireplace surrounded by beautiful hilly fields, sheep as far as the eye could see, and lots and lots of wind! We had a super mellow time, reading by the fire, eating awesome {mostly} vegetarian food, playing games and walking/exploring the local area. I'll post a few photos in my December favourites post which will be up before the end of the month with a few more details - but all this to say that we had an amazing time despite being away from our families this year. We got back to London on Boxing Day, and I've just been chilling out at home trying to get over my second cold of December so that I can be in good shape for the new year and all the exciting adventures that we have planned for 2018 (hello New Zealand - the countdown has begun)! 

Lemony cauliflower and kale saute | Beloved Kitchen
Lemony cauliflower and kale saute | Beloved Kitchen
Lemony cauliflower and kale saute | Beloved Kitchen
Lemony cauliflower and kale saute | Beloved Kitchen

Today's recipe is one that I came up with a little while ago when I got some lovely organic cauliflower in our veg box delivery earlier this month. I wanted to make a side to go with some spaghetti squash with red wine and tomato sauce {recipe coming soon!} and had some dino kale kicking around in the fridge, some flaked almonds in the pantry and a bag of lemons on the counter. And that's basically how this tasty little side dish came to be.

Lemony cauliflower and kale saute | Beloved Kitchen

It's super quick to throw together, it's loaded with healthy greens and veggies and has some nice crunch from toasted flaked almonds. If you're looking for a tasty and healthy side dish then look no further! I hope you enjoy it as much as I do!

-xo KA

Lemony cauliflower and kale sauté

This side dish is super tasty and super easy to throw together. I been making it with regular cauliflower, but feel free to play around with different varieties (I saw some orange and romanesco cauliflower at Borough Market yesterday that would work beautifully here). I use dino kale (known as cavolo nero in the UK), but any variety of kale will do just fine. Go light on the chili flakes if you're sensitive to heat. 

Ingredients:

  • 1 medium head cauliflower - about 1 kg, florets and and stems cut into bite-sized pieces
  • 3 tbsp olive oil, divided
  • 3-4 garlic cloves, peeled and halved
  • 1 large pinch chili flakes
  • 1 large pinch sea salt flakes
  • Freshly ground black pepper to taste
  • 1 bunch dino kale - about 200 g, shredded
  • 1 lemon, juice
  • 3-4 tbsp toasted almond flakes*

Method:

In a large frying pan, heat olive oil over medium heat and add garlic cloves and chili flakes. Once the garlic starts to sizzle, add the cauliflower, a good pinch of sea salt flakes (I love Maldon sea salt) and some freshly ground pepper and sauté, stirring regularly, until the cauliflower is golden brown and tender, about 10-15 minutes.

Next add the shredded dino kale to the pan along with the last 1 tbsp of olive oil and give everything a good stir. Cover the pan for a about 3 minutes for the kale to steam, and then remove the lid and continue cooking for another couple minutes until the kale is cooked to your desired liking, stirring every so often (if you want the kale to be a bit crispy, cook it a bit longer). Finally, add the lemon juice to the pan and give the mixture one last good stir.

Taste and season with more salt and pepper, if desired. Transfer to a serving dish and top with the toasted almond flakes to serve.

*To toast almond flakes, place almonds in a small non-stick frying pan over medium-low heat and heat until lightly golden, about 3-5 minutes, stirring regularly to prevent burning.

Serves 4-6 as a side.

 

December favourites {and happy New Year!}

December favourites {and happy New Year!}

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Sweet potato tahini quinoa bowls