|2 servings||calories per servings 618|
Oh, my! This green salad is a garlic lover's dream. Toothsome roasted cauliflower adds fantastic texture against the tender orzo and shredded kale. The salsa verde is the real stand out in this dish and you'll want to start putting it on EVERYTHING! Made with raw garlic, fresh herbs, lemon juice and red pepper flakes, this fresh topping adds serious depth and flavor in a seriously addictive way. If you love fresh garlic, amazing texture and super filling vegetarian recipes, this one's for you!
Please read entire recipe card before beginning. Preheat oven to 400̊ F
Cut the cauliflower into florets. In a small kitchen bowl mix the cauliflower with 1 teaspoon of olive oil and a generous pinch of salt and pepper. Place the cauliflower on a baking pan and cook in the oven for 12 minutes. Then rotate and flip the florets and cook for 12 minutes more. While the cauliflower cooks proceed to the next step. Save the small kitchen bowl to use for making the salsa verde.
Remove and discard stems from the kale. Finely shred the leaves, and place them in a large mixing bowl.
To make the salsa verde: Peel and mince the garlic cloves. Peel, half and dice the shallot. Pick and roughly chop the parsley and oregano leaves. Half and juice the lemon, removing any seeds. In a small bowl mix the garlic, shallots, capers, chopped herbs, lemon juice, red pepper flakes, a pinch of salt and pepper and 2 tbsp olive oil. Mix thoroughly and set aside.
When the water comes to a boil add the orzo pasta and stir continuously. Cook the orzo for 7-8 minutes or until tender but not mushy. Remove 2 tbsp of hot pasta water and mix into the bowl of kale. Drain the orzo in a colander and add to the bowl of kale.
When the cauliflower has cooked and cooled slightly roughly chop it into smaller pieces. Add cauliflower to the kale and orzo along with 2 tsp butter. Mix to thoroughly combine. Season to taste with PeachDish salt.
Roughly chop or crumble the walnuts. Divide the pasta mixture onto two plates, drizzle the salsa verde on top and around the plate, finish with walnuts. Enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...