It was an unusual dish of orzo pasta with something green in it (which was later revealed to be kale) and the most deliciously flavored cauliflower florets I had ever tasted. My friend told me a little about how her husband had roasted the cauliflower, but there was no exchange of recipe. I doubt there is a recipe because he is the kind that can just make something out of thin air.
I have tried numerous times since then to recreate this dish, and last night's attempt was my best yet. If you can stand a bit of a shaky, inexact recipe...then here it is. I don't think you can really mess this up and it is so delicious. Good enough to be the main dish, but also makes a great side.
1 small cauliflower head cut into small-medium sized florets
about 2 cups kale torn into small pieces
half a red onion, cut into thin strips
half a box of orzo pasta, cooked
1/3 cup balsamic vinegar (give or take)
1/4 cup olive oil (give or take)
1/2 cup shredded Parmesan (give or take)
Combine cauliflower, onion, vinegar, and olive oil. Mix to coat, salt well. Spread on a foil lined baking sheet and roast at 450 degrees for about 20 minutes or until tender and slightly browned.
Meanwhile cook the pasta. Also, place torn kale in a large bowl. When pasta is cooked, pour off the boiling pasta water into the bowl of kale. Let it sit about 5 minutes, pressing kale down into the hot water with a spoon if needed. Drain off water from kale.
Combine roasted veggies, wilted kale, pasta, and Parmesan in a large bowl and stir.
Eat, and be amazed.