Spicy Shrimp with Cauliflower Mash and Garlic Kale

• olive oil↗2 tablespoon
• head cauliflower↗1

  cut into small florets (about 6 cups)

• garlic↗3

  minced

• milk↗1 cup
• vegetable or chicken broth3 cup
• white beans14

  one 14‑ounce can, rinsed and drained

• cornmeal↗0.5 cup
• shredded cheese0.5 cup

  like sharp cheddar or havarti

• salt↗1 teaspoon
• bacon fat↗1 tablespoon

  (or olive oil)

• kalettes OR chopped kale↗3 cup
• garlic↗3

  minced

• olive oil↗1 tablespoon
• shrimp↗1.5 lb

  enough for 4 people

• garlic salt, chili powder, cayenne, and/or black pepper

  a few good shakes

Step-by-step instructions

1. 1

   Cauliflower Mash: Heat the olive oil in a large soup pot. Add the cauliflower and garlic. Saute for a minute or two, until the garlic is fragrant. Add the milk and 2 cups broth. Simmer for 10 minutes or until soft. Add the white beans and mash roughly with the back of a large wooden spoon. It will be soupy – that’s okay. 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 cheese and season to taste.

2. 2

   Kale: Heat the bacon fat (or olive oil) 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.

3. 3

   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.

4. 4

   Serve: Serve the shrimp and kale over a big pile of cauliflower mash! SO yummy.