- 4
Ingredients
- For the Cauliflower Mash
- 1 T olive oil
- 1 head caulflower cut into small florets (about 6 C)
- 3 cloves garlic, minced
- 1 C. Almond milk
- 3 C water,
- 1 14 oz can white beans, rinsed and drained
- 1/2 C almond meal
- 1 teas salt
- For the Kale
- 1 T olive oil
- 1 pkg kaletters, if you can find them OR 3 c chopped kale
- 3 cloves garlic, minced
- For the Shrimp
- 1 T olive oil
- 1 lb shrimp
- a few good shakes of garlic salt, chili powder, cayenne and/or black pepper
Preparation
Step 1
For the Cauliflowr: heat the olive oil in a large soup pot Add the cauliflower and garlic . Saute for a mnute or two, until the garlic is really fragrant. Add the milk and 2 C broth. Simmer for 10 min. or until soft.. Add the white 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 season to taste.
For the Kale: heat the oil in a nonstic skillet over medium laow heat. Add the greens and garlic and saute until softened. For the kalettes, I added a litttle water at the end to sort of steam them to finish them offf. 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 T ) to pull the browned bits and spices into something of a saucy-coasting for the sshrimp. It's delicious
Serve the shrimp and kale over a big pile of cauliflower mash.