From the April/May 2018 issue
Serves 4


  • 1 large head of cauliflower, cored and cut into bite-sized florets
  • 1 TBSP extra-virgin olive oil
  • 1 pound Italian sausage (see note below)
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, minced or finely grated
  • 1 TBSP finely chopped fresh thyme
  • 1 (28-ounce) can diced tomatoes
  • 4 cups chopped kale
  • Sea salt and black pepper, to taste
  • 1/2 cup finely chopped walnuts (optional)
  • Thinly sliced fresh basil, for garnish


  1. Preheat the oven to 350ºF.
  2. Bring a

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