Cauliflower and Kale Orzo

A few months ago I lunched at a friend's house and we had some left over yumminess that her chef of a husband had whipped up the night before.

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)

salt

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.