8 pounds cauliflower, cut into small florets
1/2 cup olive oil
Kosher salt and cracked black pepper
3 pounds black kale (cavolo nero or lacinata kale)
3 cups diced Real California Bellwether Carmody, Jack or Gouda cheese
1 1/2 cups toasted walnuts
Currant and Red Wine Vinaigrette:
6 tablespoons red wine vinegar
1/4 cup currants
2 tablespoons Dijon mustard
1/4 cup minced red onions
1/2 teaspoon kosher salt
1/4 teaspoon cracked black pepper
3/4 cup 75/25 olive oil/canola oil blend
6 tablespoons extra virgin olive oil
To make currant and red wine vinaigrette, purée vinegar, currants and mustard in a blender or food processor. Transfer to a bowl; add onions, salt and pepper. Slowly whisk in oils to emulsify; taste and adjust seasoning. Yield: 1 1/2 cups
Toss cauliflower with olive oil; season with salt and pepper. Spread on a sheet pan in one layer; roast in 400°F oven for 15-20 minutes or until brown and tender. Yield: 12 cups
Cut kale into 1/2-inch-wide strips, sprinkle with 1/2 cup salt and mix well. Place in a colander set over a bowl; refrigerate for 1 hour. Rinse well and spin dry. Yield: 24 cups
For each serving, to order, toss 1/2 cup cauliflower and 1 cup kale with 1 tablespoon vinaigrette; season with cracked black pepper. Mound on a plate and sprinkle with 2 tablespoons cheese and 1 tablespoon walnuts.
Recipe courtesy of Alicia Jenish, Grand Café, San Francisco, Calif.
