BAKED CAULIFLOWER AND KALE CHIPS
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.
[cooked-sharing]
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
1Dry the cauliflower and kale very well after rinsing.
2Lay the cauliflower in a baking dish and divide the kale evenly over the top. Set aside.
3In a food processor, add sundried tomatoes, scallions, and 1/3 cup olive oil. Pulse for 10-15 seconds until diced but not pureed.
4Top the vegetables with the sundried tomato mixture and drizzle with the remaining olive oil.
5Bake at 375° for about 25 minutes, until the kale is crispy.
6Then, mix the vegetables and continue baking for 60 minutes, mixing every 20 minutes, until the cauliflower is fork tender and the kale is crisp.
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
1Dry the cauliflower and kale very well after rinsing.
2Lay the cauliflower in a baking dish and divide the kale evenly over the top. Set aside.
3In a food processor, add sundried tomatoes, scallions, and 1/3 cup olive oil. Pulse for 10-15 seconds until diced but not pureed.
4Top the vegetables with the sundried tomato mixture and drizzle with the remaining olive oil.
5Bake at 375° for about 25 minutes, until the kale is crispy.
6Then, 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
