Sorghum:

1. Cook according to package directions.  Make this first, as it takes the longest to cook.

Pesto:

1. While the sorghum is cooking, strip the kale leaves off their thick stems and blanch them in boiling water for about 3 minutes. (Do not discard water)
2. Drain the kale leaves in a colander over a bowl, saving the water. Run the colander under ice-cold water. Pat the leaves dry and roughly chop.
3. Add the blanched kale leaves, walnuts, garlic, and a small pinch of salt to the bowl of a food processor. Pulse until you have a rough paste.
4. Drizzle in enough olive oil while the processor runs to produce a smooth and dense paste. (about 1/2 cup of oil).
5. Add pesto to a small mixing bowl. Mix in the grated parmesan cheese—taste for seasoning.
6. If needed, thin it out with some kale cooking water, a tablespoon at a time, until you have a very thick but pourable mixture.

Cauliflower:

1. Prepare cauliflower by placing a baking sheet in the center oven rack and preheating oven to 450ºF.
2. Cut the cauliflower into small florets and add to a large bowl. Toss with olive oil, paprika, salt, and black pepper.
3. Carefully arrange cauliflower out onto the preheated baking sheet in a single layer, avoiding overcrowding.
4. Roast for 20 to 25 minutes, turning pieces halfway through, until lightly charred and tender.
5. Remove from oven and add to a mixing bowl.
6. Squeeze or drizzle lemon juice over the cauliflower.
7. Add Cavolo Nero pesto to sorghum and mix well.
8. Top sorghum pesto with roasted cauliflower, shaved Parmesan cheese, crushed walnuts, and red pepper flakes (to taste).
9. Enjoy!