Whole Roasted Cauliflower With Warm Kale Salad - alive magazine

Ingredients

• 1 large head of cauliflower (ideally purple!)
• 1/3 cup extra-virgin olive oil
• 2 Tbsp chopped fresh rosemary
• Zest from 1 large lemon
• Juice from 2 large lemons
• 5 garlic cloves, minced
• Salt
• pepper
• 3/4 cup extra-virgin olive oil
• 4 Tbsp Dijon mustard
• 3 Tbsp nutritional yeast
• 2 Tbsp apple cider vinegar
• 3 Tbsp vegan parmesan cheese, plus extra for garnish
• Zest from 1 lemon
• Juice from 2 big lemons
• 3 to 4 handfuls of Brussels sprouts
• 1/2 cup extra-virgin olive oil, divided
• 2 bunches of red or purple kale
• 2 small heads of cauliflower
• 1 bunch of radishes, cut in half (I used the Easter egg variety)
• 2 Meyer lemons
• 5 sprigs of fresh rosemary
• 1 handful of bright purple kale leaves, torn (optional)