From: Alicia Jenish, Grand Café, San Francisco. Yield: 24 servings.

Salad:
8 lb. cauliflower, cut into small florets
½ cup olive oil
to taste, kosher salt and cracked black pepper
3 lb. black kale (cavolo nero or lacinata kale)
3 cups diced Carmody, Jack or Gouda cheese
1½ cups toasted walnuts

Currant and Red Wine Vinaigrette:
6 Tbsp. red wine vinegar
¼ cup currants
2 Tbsp. Dijon mustard
¼ cup minced red onions
½ tsp. kosher salt
¼ tsp. cracked black pepper
¾ cup 75/25 olive oil/canola oil blend
6 Tbsp. extra virgin olive oil

For currant and red wine vinaigrette: Puree vinegar, currants and mustard in a blender or food processor. Transfer to a bowl; add onions, salt and pepper. Slowly whisk in oils to emulsify taste and adjust seasoning. Yields 1½ cups.

For salad: Toss cauliflower with olive oil and season with salt and pepper. Spread on a sheet pan in one layer; roast in 400°F oven for 15 to 20 minutes or until brown and tender. Yields 12 cups.

Cut kale into ½”-wide strips. Sprinkle with ½ cup salt and mix well. Place in a colander set over a bowl. Refrigerate for 1 hour. Rinse well and spin dry. Yields 24 cups. 

For each serving, to order: Toss ½ cup cauliflower and 1 cup kale with 1 Tbsp. vinaigrette. Season with cracked black pepper. Mound on a plate and sprinkle with 2 Tbsp. cheese and 1 Tbsp. walnuts.