Italian frico takes a couple different cheese-centric forms. One resembles a thick pancake that typically consists of potatoes and onions bound with an enormous amount of Montasio, a semi-firm cheese from the Friuli-Venezia Giulia and Veneto regions of northeastern Italy. The other is a light, lacy wafer made by frying a thin layer of shredded or grated cheese until lightly browned and crisped. This salad takes loose inspiration from the latter sort. We roast cauliflower tossed with a modest amount of dried breadcrumbs, then we sprinkle the florets with grated Parmesan, along with chopped hazelnuts, during the final minutes in the oven. The cheese creates a crisp, toasty crust that brings complex taste and texture to shredded kale tossed with a lemon, olive oil and Parmesan dressing. The warmth from the cauliflower softens the leaves just enough, and while the florets cool, they absorb flavor. Serve the salad as a side dish or offer it as a light vegetarian main.