Spicy Shrimp with Sautéed Kale and Mashed Cauliflower
For the cauliflower mash:
1/2head cauliflowercut into small florets
1 1/2cupsvegetable or chicken broth
1/2canwhite beansrinsed and drained
1/4cupshredded cheeselike sharp cheddar or havarti
For the kale:
1/2tablespoonbutter or olive oil
For the shrimp:
1/2lb.shrimpenough for 2 people
a few good shakes of garlic salt, chili powder, cayenne, and/or black pepperchili 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 butter or oil in a skillet over medium low heat. Add the greens and garlic and saute until softened. Remove kale and wipe out pan.
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!