|You won't miss the pasta in this Roasted Cauliflower Salad with Turkey Italian Sausage, Tomatoes, Kale, and Basil Vinaigrette.|
I guess I'm having a little fling with cauliflower because this Roasted Cauliflower Salad with Turkey Italian Sausage, Tomatoes, Kale, and Basil Vinaigrette is the latest in a string of fun cauliflower experiments. In the last few months I've shared Cheesy Baked Cauliflower Tots, Roasted Cauliflower Salad with Feta, and Fried Cauliflower Rice with Shrimp, and all of them had that special something that means the recipe is going to be a repeater in my kitchen. That's also true for this latest cauliflower experiment where I used roasted cauliflower as the base of the salad and combined it with browned turkey Italian Sausage, cherry tomatoes, and barely wilted kale. If it's a bit hot to use the oven where you are, use a toaster oven to roast the cauliflower. (And I should probably be sharing something like this pasta salad the week of Father's Day, but unless dad is a cauliflower-avoider, I promise this salad is so delicious you won't even miss the pasta!)
Toss the cauliflower with a mixture of white wine vinegar, red wine vinegar, Italian herb blend, and olive oil.
Basil Vinaigrette if you don't have some in the fridge.
5th Street Grill Turkey Italian Sausage which comes in a big pack with 12 oz. packets. Slice sausage in half, then on the diagonal, and brown in a little olive oil.
Put the kale into a bowl big enough to hold all salad ingredients and toss with the hot cauliflower. Let it sit for 5-10 minutes to wilt the kale.
Then add the browned turkey Italian sausage and cherry tomatoes plus 3-4 tablespoons of Basil Vinaigrette and toss until the kale is coated with dressing and all ingredients are well-combined. Season to taste with salt and fresh-ground black pepper. Serve at room temperature.
(Makes about 6 servings; recipe created by Kalyn with memories of Pasta Salad with Italian Sausage, Zucchini, Red Peppers, and Olives.)
1 head cauliflower, cut into bite-sized pieces
2 T olive oil + 2 tsp. olive oil
1 T white wine vinegar
1 tsp. red wine vinegar
1 tsp. Italian herb blend
4 links (12 oz.) turkey Italian sausage (I like 5th Street Grill Turkey Italian Sausage)
4.5 oz. container of baby kale (or chop up 4-5 oz. kale leaves without ribs if you can't find baby kale)
1 cup cherry tomatoes, cut in half
Basil Vinaigrette, to taste but probably about 3-4 tablespoons or more
salt and fresh-ground pepper to taste
Preheat oven (or toaster oven) to 425F/220C. Cut up the cauliflower into bite-sized pieces, discarding the core and leaves. Whisk together the white wine vinegar, red wine vinegar, Italian Herb blend, and olive oil. Put the cauliflower into a bowl big enough to hold all the salad ingredients (so you can use it again later) and toss with the oil-vinegar mixture. Spray a large baking sheet with nonstick spray and spread out the cauliflower (putting flat sides down as much as possible for best browning.) Roast the Cauliflower about 30 minutes, or until the edges are getting slightly browned.
While the cauliflower roasts, make the Basil Vinaigrette if you don't have some in the fridge. Cut the turkey Italian sausage in half and slice on the diagonal. Heat the 2 tsp. olive oil and saute turkey sausage until it's lightly browned on all sides. Cut cherry tomatoes in half. If you don't have a package of pre-washed baby kale, chop up the kale, wash in salad spinner, and spin dry.
Wipe out the bowl you used to toss the cauliflower with the oil-vinegar mixture and put the kale in the bowl. When the cauliflower is nicely browned, put it in the bowl on top of the kale and let it sit 5-10 minutes to wilt the kale. Then add the tomatoes and browned Italian sausage and about 3-4 tablespoons of Basil Vinaigrette (more or less to taste). Toss until the kale leaves are lightly coated with dressing and the ingredients are well combined. Season to taste with salt and fresh-ground black pepper. Serve at room temperature.
This was still okay after being in the fridge overnight, but I thought it was definitely best when it was freshly made.
South Beach Suggestions:
This low-carb and low-glycemic summer salad would be approved for any phase of the South Beach Diet. Turkey Italian Sausage like I used would be best for South Beach.
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.
Ten More Delicious Ideas with Cauliflower:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Roasted Cauliflower Salad with Feta, Capers, Red Bell Pepper, and Green Onions ~ Kalyn's Kitchen
25 Amazing Low-Carb Cauliflower Recipes ~ I Breathe I'm Hungry
Cauliflower with Garlic and Lemon Kalyn's Kitchen
Harissa Lentils and Cauliflower ~ Naturally Ella
Fried Cauliflower Rice with Shrimp, Sugar Snap Peas, and Red Pepper ~ Kalyn's Kitchen
Cauliflower CousCous ~ Simply Recipes
Curried Sauteed Cauliflower ~ Kalyn's Kitchen
Sriracha Roasted Cauliflower ~ I am a Food Blog
Barely-Blanched Broccoli and Cauliflower Salad with Red Bell Pepper, Radishes, Red Onion, and Cashews ~ Kalyn's Kitchen
Miso Roasted Cauliflower ~ Use Real Butter
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)
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