Kale Cauliflower Caesar SaladRecipe by Chef Michael Williams

Directions

1. Cut the cauliflower into small florets and toss in a mixing bowl with the spices and a glug of oil.  Roast in a preheated 425 degree oven for about 20 minutes.
2. You can make the dressing up ahead of time; just make sure to use it within 5 days because of the raw egg yolks.
3. Preheat a frying pan on medium high heat add a little oil and then add the capers.  Fry until nicely browned but be careful to not burn.
4. Add the garlic, Dijon, anchovies, egg yolks, lemon juice and fried capers to a blender.  Season liberally with pepper, salt and paprika and then puree until everything is chopped well and then slowly drizzle in oil until you get the perfect consistency.  Perfect is up to you by the way.  Some like it a little more runny, some like it thick.   You decide!
5. Let’s look at the kale.  Remove the leaves from the stems and tear into smaller pieces.  Add to a mixing bowl and toss with desired amount of dressing.
6. Plate the dressed kale on a plate or bowl and top with roasted cauliflower, Parmigiano and roasted pumpkin seeds.  Enjoy!