2 cups chopped cauliflower pieces
2 tablespoons olive oil
1 teaspoon kosher salt

1 large bunch of kale, washed, de-stemmed and torn into pieces
1/2 cup raisins or dried cranberries
2 tablespoons capers (non-parallel)
1/4 cup chopped Red Onions (1/8-inch slices and 1-inch long pieces.)
1/2 cup finely grated Parmesan Cheese
juice of 1 freshly squeezed lemon (2-3 Tbsp)
1/2 - 1 tsp lemon zest (from lemon above)
1/4 cup of walnuts oil (or olive oil)
1/4 cup Mayonnaise
1/2 cup chopped, Sugar candied Walnuts
Salt to taste
Fresh Ground Black Pepper

Oven Roasted Cauliflower
Pre-hear oven to 400°F.  Cut cauliflower into pieces the size of a cranberry or a small marble. Toss with olive oil and kosher salt and lay out in a single layer on a large cookie sheet. Roast in oven until cauliflower just starts to brown, about ______ mins.  Remove and let cool.  Then refrigerate 1-3 hours.

Salad
Chop kale into thumbnail size pieces and place into medium salad bowl. Add raisins, capers, red onion, parmesan and roast cauliflower. Toss together. In a separate bowl, mix together lemon juice, and lemon zest, walnut oil, and mayonnaise. Pour over salad and toss.  Before serving, taste and add salt and freshly ground black pepper.

Serves 4-6