½ head of cauliflower large bunch of kale Fresh parmigiano reggiano to grate Juice of one lemon 2 Tbsp Olive oil Salt + pepper
Wash and tear Kale, removing spine. Slice quartered Cauliflower with a mandolin. Pour good extra virgin olive oil in the bottom of your serving dish. Toss kale and Cauliflower in oil and lemon juice. Salt and pepper to taste. Grate fresh parmesan generously (to taste) over greens. Serves 4-6 as a side.