1headorganic cauliflower, de-stemmed and chopped into small florets
¼Crefined canola oil, or other high-heat oil of choice
pinches of salt and pepper
½Tpaprika, plus a dusting for garnish
½bunchLacinato kale, torn into bite-sized pieces
drizzle of ume plum vinegar
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.
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.
Meanwhile, in a large mixing bowl, drizzle olive oil over the kale. Massage kale for a few minutes, until the kale softens. Set aside.
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.
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.
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.
Toss cauliflower and kale with thyme, oregano, paprika, and nutritional yeast. Taste and adjust seasonings. Serve with a drizzle of ume plum vinegar.