1 tablespoon olive oil, 1 head cauliflower, cut into small florets (about 6 cups), 3 cloves garlic, minced, 1 cup milk, 3 cups vegetable or chicken broth, 1 14-ounce can white beans, rinsed and drained, ½ cup cornmeal, ½ cup shredded cheese, like sharp cheddar or havarti, 1 teaspoon salt, 1 tablespoon bacon fat, 1 package kalettes, if you can find them! OR 3 cups chopped kale, 3 cloves garlic, minced, 1 tablespoon olive oil, 1 lb. shrimp (enough for 4 people), a few good shakes of garlic salt, chili powder, cayenne, and/or black pepper
- For the cauliflower: Heat the olive oil in a large soup pot. Add the cauliflower and garlic. Saute for a minute or two, until the garlic is really fragrant. Add the milk and 2 cups broth. Simmer for 10 minutes or until soft. Add the while beans and mash roughly with the back of a large wooden spoon – I loved the rustic, chunky texture of this. Stir in the cornmeal and things will start to thicken a bit. Adjust the consistency by adding in the last cup of broth as needed. Stir in the salt and cheese and season to taste.
- For the kale: Heat the bacon fat in a nonstick skillet over medium low heat. Add the greens and garlic and saute until softened. For the kalettes, I added a little water at the end to sort of steam them to finish them off. Remove kale and wipe out pan with a paper towel.
- For the shrimp: In the same skillet, add the oil over medium heat. Pat the shrimp dry. Add to the pan and sprinkle with seasonings to taste. Cook for just a few minutes and then add a quick splash of water or broth to the pan (about 2 tablespoons) to pull the browned bits and spices into something of a saucy-coating for the shrimp. It’s delicious.
- Serve the shrimp and kale over a big pile of cauliflower mash! SO yummy.