Roasted cauliflower: 1 medium head cauliflower, slice into small-size florets (about 4-5 cups) 1 teaspoons salt 1 teaspoon roughly chopped fresh thyme leaves ¼ cup avocado oil 3 cloves garlic, chopped ¼ teaspoon crushed red pepper
Brussels sprouts salad: 2 cups finely shredded kale 2 cups finely shredded Brussels sprouts 1/4 cup sliced almonds, toasted
Dressing: ½ Tablespoon minced shallots 1 Tablespoons Dijon mustard 1/8 cup freshly squeezed lemon juice 1 teaspoon lemon zest 1 teaspoon honey 1/4 cup olive oil
Preheat the oven to 450 degrees. Place the cauliflower with the olive oil, red pepper, and garlic on a baking pan; season with the thyme and salt. Cook until golden and soften about 20 minutes While the cauliflower roasts, in a large bowl, toss together the shredded kale, shredded Brussels sprouts and almonds. Add as much dressing as desired, tossing to combine. For dressing: In a small bowl, whisk together the shallots, mustard, lemon juice, lemon zest and honey. Stream in the olive oil while whisking continuously until well combined. Season the dressing with salt and pepper to taste.
