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Prep
Difficulty
Easy
Time
Estimate
1 hour
First, soak the polenta in milk. Toss the cauliflower in the hot oven. Bring the broth to a boil and stir in the polenta. Occasionally stir it over low heat. The kale salad can be chopped, dressed and hang out while the rest finishes. The salad does well sitting and absorbing the flavors. Add the cheese to the cauliflower— and a sprinkle in the polenta will be nice too. Serve as soon as the cauliflower is ready.
Silky, creamy polenta is said to be obtained through hours of simmering and stirring. Try this method for a bit faster approach that will still produce a creamy, starchy side dish without lumps. It can be made vegan with just water or ‘no-chicken’ vegan broth instead.
This is dedicated to all of the Green Bay Packers fans out there— several of whom I am related to. I am not really a Football fan, but I am crazy for cauliflower, especially roasted. This technique involves roasting the whole head and then flipping it over stuffing it with cheese and roasting until the cavity is coated in melty goodness. I use cheddar, but use your favorite… especially if it is from Wisconsin.
This creamy, bright with ginger dressing coats shreds of kale. Add a handful of nuts to complete the package. A fine microplane grater helps when shredding the ginger and the lemon zest. If using the microplane for the ginger, use half of the amount. The juicy shreds are potent! Start with about a 1 inch piece of ginger. If you do not have a microplane you can peel the lemon and finely mince the ginger. A blender will help get the job done as well.
