This recipe comes from Renee Erickson's <strong><a href="http://www.amazon.com/Boat-Whale-Walrus-Menus-Stories/dp/1570619263?tag=food52-20">A Boat, A Whale, and A Walrus</a></strong>. I love that it doesn't ask you to precook your greens, so the bottom layer gets soft and creamy and the top becomes crispy, like a bunch of kale chips fused together with cheese.
Orecchiette pasta is cooked al dente with nutrient-packed Lacinato kale. The pasta and kale are mixed with white cheddar cheese, roasted cauliflower, and thyme for rich, herbaceous flavors. It’s all topped with toasted Italian-seasoned breadcrumbs. A sun-dried tomato tapenade finishes the dish with sweet, tart notes. Recipe here: https://greenchef.com/recipes/roasted-cauliflower-mac-and-cheese-with-kale?utm_source=pinterest&utm_medium=pin&utm_campaign=blog&utm_content=caulimacncheese