Roasted Cauliflower Accompanied by Kale Chips and Citrus

Ingredients 0/12

Step 1

Gently heat your oven to 350°F (175°C) and lining a baking sheet with parchment paper. Spread the kale out on the sheet, drizzle it with a tablespoon of olive oil, then sprinkle over some Parmesan, red chili flakes, oregano, and a pinch of salt. Pop it in the oven and let it bake for 15 to 20 minutes until the kale is nice and crispy, then set it aside.

Step 2

While the kale is roasting, melt the butter in a small pan over medium heat. Let it get a little golden and nutty, which should take about 5 minutes, then stir in the breadcrumbs and take the pan off the heat.

Step 3

Cut your cauliflower into thick slices about half an inch thick. Rub each piece with a tablespoon of olive oil and some chipotle seasoning. Heat a large skillet over medium heat and cook the cauliflower steaks for about 2 minutes on each side until they’re nicely browned. Transfer them to the baking sheet and pop them in the oven for another 15 minutes until tender.

Step 4

To serve, arrange the cauliflower steaks on a platter, pile the crispy kale on top, and scatter some orange slices around. Whisk together the remaining olive oil and some vinegar, drizzle it over the oranges, and finish by sprinkling the toasted breadcrumbs over everything for a lovely crunch.