Kale Salad with L'arte Balsamic Yogurt Vinaigrette
INGREDIENTS:
PREPARATION:
1. Heat oven to 425-450 F.
2. Mix cauliflower florets with salt, pepper, olive oil, crushed garlic (not too much because it can overpower the dish) and L'arte 4-year IGP Balsamico di Modena.
3. Roast quickly, using convection if possible until browned in spots, stirring often (bottom will brown first) .
4. If needed, add a little chicken stock to cover bottom and continue to roast until done. (we like our cauliflower a little more firm, but cook longer if you like it to be softer).
5. Taste, if more caramelization is wanted, add more balsamic.
6. Finish by tossing with L'arte Shallot orTruffle White Balsamic and a splash of L'arte Olive Oil and serve.
- 1 cauliflower, cut or broken into florets
- 2 cloves of crushed garlic
- 1/4 cup L'arte Olive Oil
- 1/4 cup L'arte 4-year IGP Balsamico di Modena
- L'arte Shallot or Truffle White Balsamic
PREPARATION:
1. Heat oven to 425-450 F.
2. Mix cauliflower florets with salt, pepper, olive oil, crushed garlic (not too much because it can overpower the dish) and L'arte 4-year IGP Balsamico di Modena.
3. Roast quickly, using convection if possible until browned in spots, stirring often (bottom will brown first) .
4. If needed, add a little chicken stock to cover bottom and continue to roast until done. (we like our cauliflower a little more firm, but cook longer if you like it to be softer).
5. Taste, if more caramelization is wanted, add more balsamic.
6. Finish by tossing with L'arte Shallot orTruffle White Balsamic and a splash of L'arte Olive Oil and serve.