A warming fall dish, cauliflower helps support your Kidney function, while bitter kale and sun-dried tomatoes benefit your Heart. Scallions provide an extra boost to your Liver.

A warming fall dish, cauliflower helps support your Kidney function, while bitter kale and sun-dried tomatoes benefit your Heart. Scallions provide an extra boost to your Liver.

Yields1 Serving
 1 head cauliflower, cut into florets
 4-5 kale leaves, roughly chopped
 3 Tablespoons of jarred sundried tomatoes
 3 scallions, chopped
 1/3 cup plus 2 Tablespoons of olive oil
1

Dry the cauliflower and kale very well after rinsing.

2

Lay the cauliflower in a baking dish and divide the kale evenly over the top. Set aside.

3

In a food processor, add sundried tomatoes, scallions, and 1/3 cup olive oil. Pulse for 10-15 seconds until diced but not pureed.

4

Top the vegetables with the sundried tomato mixture and drizzle with the remaining olive oil.

5

Bake at 375° for about 25 minutes, until the kale is crispy.

6

Then, mix the vegetables and continue baking for 60 minutes, mixing every 20 minutes, until the cauliflower is fork tender and the kale is crisp.

CategoryCooking Method

Ingredients

 1 head cauliflower, cut into florets
 4-5 kale leaves, roughly chopped
 3 Tablespoons of jarred sundried tomatoes
 3 scallions, chopped
 1/3 cup plus 2 Tablespoons of olive oil

Directions

1

Dry the cauliflower and kale very well after rinsing.

2

Lay the cauliflower in a baking dish and divide the kale evenly over the top. Set aside.

3

In a food processor, add sundried tomatoes, scallions, and 1/3 cup olive oil. Pulse for 10-15 seconds until diced but not pureed.

4

Top the vegetables with the sundried tomato mixture and drizzle with the remaining olive oil.

5

Bake at 375° for about 25 minutes, until the kale is crispy.

6

Then, mix the vegetables and continue baking for 60 minutes, mixing every 20 minutes, until the cauliflower is fork tender and the kale is crisp.

BAKED CAULIFLOWER AND KALE CHIPS

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