6 tbspoil melted butter, ghee or a neutral cooking oil like grapeseed or avocado oil
1 red onionsliced
1bunch of kalewashed, dried and thinly sliced.
2limeszested and juiced
salt and freshly ground pepperto taste
1/2cuptoasted pine nuts
Place the head of cauliflower, inside a pot and fill halfway with stock or water. Simmer until cauliflower is tender.
Preheat oven to 425. Remove cauliflower from pot and place on a parchment lined baking sheet or glass baking dish. Top with melted butter and place in the oven for 1-2 hours. Yes, 1-2 hours! Basting with butter intermittently. You want to get a nice golden brown, crispy char on the cauliflower. If it looks like it is starting to burn, turn down the oven to 375 or 350.
As the cauliflower is roasting, caramelize red onion in a saute pan over low heat with a little oil.
To make the vinaigrette add lime zest, juice, basil, olive oil in a small bowl, whisk until combined and toss with kale.
Remove the cauliflower from the oven and break into florets.
Arrange cauliflower, red onions and kale on a platter.