Last week one of our convent dinners included a whole head of cauliflower covered with a flavorful cheesy topping that was most enjoyable. Eating this prompted me to begin speculating about a possible Christmas cauliflower creation that might enhance a holiday dinner table. I envisioned something a little more dressed up with a stylish bit of sparkle and festive flare.

Here is what resulted from my culinary day dreaming: One saucy Head of cauliflower steamed whole, then covered with a combination of mayonnaise, etc., adorned with a skirt of rich dark green kale that has been slightly braised in oil and stylishly fluffed out around it. This basic beginning would then be tastefully embellished with bright red jewel like roasted cherry tomatoes. Thus attired my plain head of cauliflower would be stylishly prepared to make her special appearance at a very special meal.

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Festive Christmas Cauliflower

SERVINGS 6people CHANGE SERVING SIZE people

COOK TIME 45minutes

PREP TIME 10minutes

READY IN 50minutes

Ingredients

• 1 head cauliflower
• 1 bunch kale
• 1 dozen tomato(es) cherry
• 1 clove garlic
• 2 cups cheese cheddar, shredded
• 2 tbsp. onion red, grated
• 2 tbsp. pimento diced
• 1 cup mayonnaise
• olive oil
• salt kosher
• pepper

Instructions

1. Steam or boil cauliflower until soft but still firm about 20-25 minutes.
2. Combine cheese, onion, pimento, and mayonnaise. Spread over cauliflower completely and place in a baking dish or pan.
3. Put in a high oven (400 degrees) for a long as it takes to gain a nice golden glaze.
4. Let rest a while.
5. Toss the tomatoes with a little olive oil and lay out in a single layer on a sheet pan.
6. Season with kosher salt and pepper.
7. Roast for 15 to 20 minutes at 400 degrees, until tomatoes are soft.
8. Chop kale and sauté in oil and garlic.
9. Place cauliflower on a bed of kale. Scatter or place tomatoes around it as desired.