Roasted Cauliflower & Kale

Ingredients

• 1 head organic cauliflower , de-stemmed and chopped into small florets
• ¼ C refined canola oil , or other high-heat oil of choice
• 1 head garlic , peeled
• pinches of salt and pepper
• ½ T dried thyme
• ½ T dried oregano
• ½ T paprika , plus a dusting for garnish
• ½ bunch Lacinato kale , torn into bite-sized pieces
• 1 t olive oil
• ¼ C nutritional yeast
• drizzle of ume plum vinegar

Instructions

1. Heat oven to 450°F. Crush and mince garlic, set aside. Letting chopped garlic rest for at least 10 minutes before heating helps the garlic form and retain its health-benefiting compounds.
2. In a large, deep, oven-safe skillet or dutch oven, warm canola oil. Add chopped cauliflower to skillet, toss to coat evenly, and sprinkle with salt and pepper. Place skillet in oven and roast for 10 minutes.
3. Meanwhile, in a large mixing bowl, drizzle olive oil over the kale. Massage kale for a few minutes, until the kale softens. Set aside.
4. Once the 10 minutes are up, remove skillet from oven and add minced garlic. Toss contents of skillet and return to oven, roasting for another 10 minutes.
5. Remove skillet from oven, toss contents, sprinkle with a bit more salt and pepper, return to oven and roast yet another 10 minutes or until cauliflower is brown and tender.
6. Remove skillet from oven, add kale, toss to combine, and place a tight-fitting lid or bowl over the top of the pan. Let the kale steam with the cauliflower for 2-3 minutes, or until the kale is tender.
7. Toss cauliflower and kale with thyme, oregano, paprika, and nutritional yeast. Taste and adjust seasonings. Serve with a drizzle of ume plum vinegar.