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Prepare the cheese sauce before making the salad and cauliflower. Adapted from "Seasons to Taste"
On your cutting board, sprinkle the garlic with coarse salt and mash it into a paste using the flat side of your knife. In a small bowl, whisk together garlic, vinegar, mustard and ground pepper. While whisking, drizzle olive oil into the vinegar mixture to form a creamy emulsion. Toss with kale and let rest 10-20 minutes to soften.
Steam cauliflower until tender but still firm.
In a small skillet, melt butter and add breadcrumbs and herbs. Cook until breadcrumbs are golden brown and remove from pan.
Season cauliflower with salt and pepper. Plate kales salad and place cauliflower over top. Top with cheese sauce and garnish with toasted breadcrumbs.
Melt butter over low heat in a 1-quart saucepan. Stir in flour and cook for 2-3 minutes, being careful not to brown the flour. Pour in milk, whisking briskly to break up any lumps. Cook an additional 10-15 minutes, stirring often until thickened. Season to taste with nutmeg and white pepper. Stir in cheese until smooth, add vinegar. Remove from heat, season to taste with cayenne and salt.
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