You can substitute a lemon or an orange for the grapefruit. To make this gluten-free, omit the breadcrumbs. You can serve this warm or at room temperature. Make-Ahead: The salsa verde can be made and refrigerated for up to 1 week.
2 large caulifl ower heads
3/4 cup olive oil
Salt and pepper
2 cups kale leaves
1/4 cup breadcrumbs (optional)
1/4 cup fresh parsley leaves
1/4 cup fresh mint leaves
1 tablespoon capers, rinsed
1 tablespoon fresh grapefruit juice plus 1 teaspoon zest
1 teaspoon red wine vinegar
1 small clove garlic, peeled
pinch crushed red pepper flakes
1/2 cup hazelnuts, walnuts, or pistachios, toasted and chopped (to serve)
1 tablespoon roughly chopped fresh marjoram (to serve)