Roasted cauliflower, crispy kale & freekeh salad with a black garlic dressing

Roasted cauliflower, crispy kale & freekeh salad with a black garlic dressing

Serves 2

⁣Ingredients 

250g freekeh, cooked ⁣per packet instructions

1 red onion, quartered ⁣

1 cauliflower, divided into florets⁣

180g baby beets, ready cooked⁣

100g Kale, washed and hard stems removed ⁣

2 tbsps mint, chopped⁣

2 tbsps parsley, chopped ⁣

20 almonds, roughly chopped ⁣

1 tbsp ras el hanout ⁣spice mix

Pinch of sea salt ⁣

3 tbsps of the Governor Extra Virgin Olive Oil ⁣

⁣Dressing⁣

3 black garlic cloves ⁣

2 tbsps pomegranate molasses⁣

1 tbsp lemon juice ⁣

Pinch of salt ⁣

4 tbsps The Governor EVOO ⁣

Method 

1. Heat the oven to 180°c⁣, gas mark 4

2. In a large bowl whisk together 2 tbsp olive oil and the ras el hanout. Add the cauliflower and toss to coat. Lay the cauliflower florets on a large baking sheet. Drizzle the onions with olive oil and place them on the same baking tray, roast for 25-30mins. ⁣

3.Place the kale on a baking sheet, drizzle with olive oil and a pinch of sea salt and give it a good massage. Pop in the oven for 15 mins until crispy. ⁣

4.To make the dressing, mash the garlic with the back of a spoon then put it in a small bowl with all the other ingredients and whisk together. ⁣

5.Serve the roasted veggies on a bed of freekeh, top with the beets, chopped herbs and drizzle over the dressing. 

Buy your Governor EVOO here.