First, make the breadcrumbs. In a skillet set over medium-high heat, heat the butter until it begins to turn golden brown, about 2 minutes. Stir in the breadcrumbs and cook until they turn a toasty golden brown. Remove from the skillet to drain on a paper towel-lined baking sheet. Season with sea salt.
To make the bechamel, heat olive oil in a small saucepan set over medium heat. Add the potato starch and cook, stirring, until a thick paste forms. Whisk in lemon juice and milk. Continue whisking until the mixture comes to a simmer. Reduce the heat to low and cook approximately 10 minutes, whisking constantly until the sauce is thickened enough to coat the back of a spoon. Season with salt and pepper and set aside.
Preheat oven to 425 F.
In a large bowl, coat cauliflower florets with 2 tablespoons olive oil. Season with salt and pepper. Spread cauliflower onto a parchment-lined baking sheet and bake 15-20 minutes, or until just tender. Remove from the oven and set aside.
In a large skillet set over medium-high heat, heat remaining olive oil. Add shallots and saute 1-2 minutes. Add garlic and continue sauteing about 1 minute. Add kale and cook until just wilted. Remove to a large bowl and toss with cauliflower and capers.
Brush a 2 1/2 qt. baking dish with olive oil, then add the cauliflower mixture. Pour bechamel over the cauliflower. Top with Parmesan and breadcrumbs. Cover and bake 10 minutes. Remove the cover and bake an additional 5 minutes or until the cheese is melted and bubbly. Garnish with chopped parsley.
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