Instructions

1. Preheat oven to 400 F (200 C). Toss cauliflower, mushrooms and 1 handful of kale, each separately, in 1 tbsp (15 ml) olive oil and 1 tsp (5 ml) salt, and place them on separate baking sheets. Roast cauliflower and mushrooms in oven until golden brown and cooked through, about 20 to 40 minutes; they may be done at different times, so check after 20 minutes. Remove and allow to cool. Reduce heat to 350 F (180 C) and roast kale for 10 to 15 minutes, or until edges are light brown. It will crisp up as it cools. Leave oven on.
2. Blanch remaining kale in a pot of boiling salted water until soft and wilted, about 1 minute. Transfer to a bowl of ice water. Once cool, drain and squeeze out remaining water. Finely chop and set aside.
3. Mix together remaining 2 tsp (10 ml) salt, eggs, pepper, ricotta and ½ cup (125 ml) Parmigiano-Reggiano. Add blanched kale, roasted garlic and ¾ each of the roasted cauliflower and mushrooms. Grease a round 8-in (20 cm) springform pan and place on a baking sheet. Pour egg-ricotta mixture into springform and bake at 350 F (180 C) for about 30 to 45 minutes, or until a knife inserted into middle comes out clean. Allow to cool slightly before removing from pan.
4. If making Parmigiano-Reggiano garnish, increase oven temperature to 375 F (190 C). Line a baking sheet with parchment paper. Pour ½ cup (125 ml) Parmigiano-Reggiano onto pan in a line about the height of the sformato. You may need to do 2, depending on length of baking sheet. Bake for about 5 minutes, or just until cheese has melted. Allow cheese to cool just until slightly firm and can be removed from pan in 1 piece. Press it against side of sformato while still warm and pliable.
5. Garnish sformato with kale chips, pine nuts and remaining roasted cauliflower and mushrooms. Serve warm or at room temperature.