What a great week of cooking! Three easy, healthy recipes really hit it out of the park for me. I'll definitely be stealing a few of these techniques and flavors for more weeknight menus.
And I have to give the credit to Real Simple and their "Green is Good" Feb. 2013 feature. I had forgotten how much I LOVE sauteed spinach, kale, all those leafy greens! And if you're not usually a cauliflower fan, try roasting it for 20 minutes, it releases a meaty, slightly buttery flavor when toasted.
Here's what you'll need:
1/4 c. pine nuts
1 small head of cauliflower, cut into florets (you can also buy pre-cut florets, if you're really crunched on time)
1/4 tsp cayenne pepper
4 T olive oil
1/4 c tahini (sesame seed paste; I couldn't find tahini, so I actually used a teriyaki marinade in my dressing, and added less water)
3 T fresh lemon juice (I ended up using a bit more than 3T)
10 c. stemmed and chopped kale or torn escarole
1/2 small red onion, thinly sliced
1/2 c raisins
Heat over to 350 and toast the pine nuts on a baking sheet until golden, about 6-8 minutes. Transfer to a plate to cool.
Increase heat to 450. On the baking sheet, toss the cauliflower with the cayenne, 2 T of oil, 1/2 t. salt, and 1/4 t. black pepper. Roast, tossing half way, until golden, 20-25 minutes.
Meanwhile, in a large bowl, whisk together tahini (or marinade of choice), lemon juice, 2 T oil, 1/2 c. water, and 1/4 t each salt and black pepper. You can add more water until you achieve a creamy consistency, if using thicker tahini. Add the kale, onions, raisins, pine nuts, and cauliflower and toss to combine.
This salad was super healthy and surprisingly filling. It also held up for lunch the next day. Boyfriend was a BIG fan, too. Always an important critique from him ;) Enjoy!