Preheat oven to 425 F. (215 C.) Dice 2 Yukon Gold potatoes into small, chunky pieces. Add diced potatoes to a mixing bowl with 2 tbsp. olive oil, ¼ cup of grated Blarney Castle cheese and a sprinkle of salt & pepper. Mix thoroughly.
Evenly pour potatoes onto one half of a foil-lined baking sheet, making sure as many pieces lay on the foil, and not on top of each other, as you can. The foil makes the bottom sides crispy.
Dice florets of ½ cauliflower into small pieces. Add cauliflower to the same mixing bowl, and add ¼ cup of grated Blarney Castle cheese and a sprinkle of salt & pepper. Mix thoroughly.
Pour cauliflower onto the baking sheet next to the potatoes, making sure pieces aren’t overlapped. Bake for 25-30 minutes, or until both potatoes and cauliflower look nicely browned.
While potatoes and cauliflower bake, chop ½ bunch of kale into small pieces, resulting in 1½ cups when chopped (not packed). Peel and slice 2 medium shallots into thin rings.
In a sauté pan, add 2 tbsp. olive oil and sauté shallots until lightly brown for about 5-6 minutes. Add chopped kale on top of shallots, and sauté until nicely wilted, about 7-8 minutes.
When potatoes and cauliflower are finished, remove into a bowl and add shallots and cauliflower. Give it a little stir and serve.