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Prep
Difficulty
Easy
Time
Estimate
45 mins
Roast the cauliflower. Assemble the chicken and roast it. While those two bake away, slice, chop and make the dressing for the Kale Salad.
A bright summer dish that begs for fresh vegetable sides. Grill whole pieces of chicken and glaze with this ginger syrup and finish with fresh lemon. If you are making this during non-grilling season, simply roast the chicken in the oven.
Roasted with zests of lemon & ginger, this flavor-packed cauliflower will delight as a side dish next to seafood, a big salad or anything Asian. A microplane will make your life so much easier for this dish, but very finely mincing the lemon peel and fresh ginger will work instead.
This creamy, bright with ginger dressing coats shreds of kale. Add a handful of nuts to complete the package. A fine microplane grater helps when shredding the ginger and the lemon zest. If using the microplane for the ginger, use half of the amount. The juicy shreds are potent! Start with about a 1 inch piece of ginger. If you do not have a microplane you can peel the lemon and finely mince the ginger. A blender will help get the job done as well.
