Crispy Parmesan Roasted Cauliflower With Crispy Cannellini And Kale

• ½ c grated parmigiano 
• 2 c cauliflower florets 
• 1 can cannellini beans, drained
• 1 lemon, sliced into pin wheels
• 3 cloves garlic, smashed
• Extra Virgin Olive Oil
• 3 tbsp fresh rosemary
• Salt and Pepper
• 4 c kale, chopped

Preheat oven to 425°F.

Across half of a parchment lined baking sheet, sprinkle grated parmigiano evenly, arranging the cauliflower florets on top of the parmigiano.

On the other have of the baking sheet, arrange the drained cannellini beans, smashed garlic, and lemon slices.

Dress the entire tray generously with olive oil and springs of rosemary, roasting for 18-20 minutes until the cheese has crisped under the cauliflower and the beans have begun to blister.

Meanwhile, blanch kale in boiling water until tender, 2-3 minutes and drain.

Serve by plating layers of tender kale with crispy cauliflower and beans.

Best enjoyed warm.

Recipe developed by Chef Anna Rossi @annarossiofficial