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Author Notes: This is an impressive dish as it looks almost like a turkey ready to be carved. It is also a great way to get kids to eat dark leafy greens and cruciferous veggies. —Rick
- 1 bunch kale
- 2 tablespoons vegetable oil
- 2 teaspoons kosher or sea salt
- 1 bunch cauliflower
- 1 1/2 cups plain Greek yogurt
- 1 piece lime, zested
- 2 tablespoons chile powder
- 1 tablespoon cumin
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 teaspoon curry powder
- 1 teaspoon black pepper
- Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil., set aside
- Trim tough ends off kale, place in a large plastic bag with oil and salt, toss until coated.
- Place leaves side by side on baking sheet and place in oven until dried and crispy
- Pulverize dried kale in food processor or blender to form a powder.
- Trim the base of the cauliflower to remove any green leaves and the woody stem.
- In a medium bowl, combine the powdered kale with yogurt, lime zest and juice, chile powder, cumin, paprika, garlic powder, curry powder, salt and pepper.
- . Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface.
- Place the cauliflower back on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.
- Let the cauliflower cool for 10 minutes before cutting it into wedges to serve.