Curry-Roasted Cauliflower, Kale and Risotto

If you are struggling with different things to do with Kale then this a recipe to try. I think Kale is okay at best and I've kind of been on a Cauliflower kick (I've made my Twice Baked Cauliflower a bunch of times lately) so I thought this would be worth a shot.




Ingredients:
2 - Cups of Chicken Stock
1 - Cup Risotto
4 - Tbsp Oil
4 - Tbsp of Lemon Juice
1/2 - Cup of finely chopped parsley
Salt and Pepper
4 - Cups of torn kale leaves (stalks discarded)
1 - Head of cauliflower, cut into small florets
1/2 - Red onion, chopped
2 - Tbsp red curry paste




Directions:
Pre-Heat the oven to 425 degrees. Cook the Risotto to the package directions (can be slightly different for each type).

Combine 1 Tbsp of oil and 2 Tbsp of lemon juice.

Finely chop up parsley.

 Add to mixture.

Combine Risotto and Parsley mixture.

Mix 2 Tbsp of Curry with 1 Tbsp of Oil.

Pour mixture over Cauliflower.

Chopped up red onion.

And add to Cauliflower.

Mix everything together.

Spread over a tin foil lined sheet and Bake for 20 minutes at 425, stirring only once until Cauliflower is almost tender and starting to brown.

Combine 2 Tbsp of oil and 2 Tbsp of lemon juice (Yes again)

Coat the Kale with the Oil and Lemon mixture. Sprinkle with Salt and Pepper. After the 20 minutes of Cauliflower and Onion baking has completed, add the Kale and bake again for another 5 minutes.

Plate the Risotto and Curry-Roasted Cauliflower Kale.