Cumin-Roasted Cauliflower and Kale

I often like to joke about how I always offer my kids two choices at every meal: take it – or leave it. The funny part is, I’m not joking. I’m not one of those people that asks my kids, “Do you want this or that?” And I’m definitely not one of those people who asks the children what we should eat for dinner…

I think it’s important to lay down some healthy eating habits as early as possible. I think it’s critical that children understand the concept of “you are what you eat.” Don’t get me wrong – as you can see on this blog, we get plenty of treats. But I do know that some might think we’re somehow depriving the kids of something. Yes, we are depriving them of things – things like antibiotics (they’ve never had them, thank God), ER visits and unnecessary ailments.

Children will eat what is provided and what they see their parents eating. In our house we always talk about how green food is strong and “fights the germs.” Boys relate well to this. In the case of this cauliflower and kale recipe, kale was the “Green Ninjago” and cauliflower was “White Ninjago.” It takes a bit more coaxing to get the younger boy on point with this, but the older one is all about it. In fact he’s so down that the other day he proclaimed roasted cauliflower as his favorite.

Also, whatever you do – don’t tell your child “you’re not gonna like it” before they’ve even tasted it. I see this happen ALL OF THE TIME and I think it’s crazy.

Ingredients:

1 medium head cauliflower, cut into large bite-sized florets
2 tablespoons grapeseed oil
1 bunch of kale, any variety
1 teaspoon cumin
salt to taste

Make it:

Preheat the oven to 425°F.

Combine the cauliflower with the oil in a mixing bowl and toss together. Transfer the mixture to a parchment-lined roasting pan and roast until the cauliflower starts to brown.

Meanwhile, strip the kale leaves away from the stems and cut them into large, bite-sized pieces. Discard, or compost the stems.

Pull out the pan of cauliflower and add the cumin. Toss to coat. Pile the kale into the roasting pan, cover it with foil, and roast for 5 to 7 minutes or until the kale is wilted. Stir the kale in with the cauliflower and continue to roast briefly, until vegetables are slightly roasted but not overdone.

Transfer to a serving container, season with salt, and serve.

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