Caramelized Cauliflower and Sauteed Kale Casserole


1 medium cauliflower head (about 3 cups when processed), washed, cored and cut into florets

2 tablespoons of butter

1 tablespoon of olive oil

1 tablespoon coarse sea salt

¼ teaspoon ground black pepper

1 large onion, finely chopped

2 garlic cloves, minced

1 bunch of kale (about ¾ lb), tough stems and ribs removed, coarsely chopped

1 cup / 8 oz / 225 gr ricotta cheese

zest of ½ lemon

¾ cup / 2 ¼ oz / 64 gr grated Parmesan cheese

Chopped fresh parsley for garnish


Preheat oven to 425°F (220°C) and place a rack in the middle. Rub a medium-large baking dish (I used a 9-by-13-inch) with a bit of olive oil. Set aside.

Spread cauliflower florets in an even layer on a rimmed baking sheet. Drizzle over 1 tablespoon of olive oil and sprinkle with coarse salt and black pepper.

Roast in the oven for 30 minutes or until the cauliflower is caramelized, turning once.

In the meantime, in a large skillet over medium-high heat, melt the butter. Add onion and garlic and cook until onion is beginning to soften, 4 minutes.

Add kale, cover with a lid, and cook until almost tender, about 5 minutes. Turn off the heat and set aside.

When the cauliflower is ready, in a large bowl, combine kale, caramelized cauliflower, ricotta cheese, lemon zest, and ½ cup of Parmesan cheese. Season with salt and pepper.

Transfer mixture to the prepared baking dish, top with remaining ¼ cup Parmesan cheese and bake in the oven until top is nice and golden, about 30 minutes.

Sprinkle with chopped fresh parsley and serve warm.