For the Cauliflower Mash:
1 tablespoon olive oil
1 head cauliflower, cut into small florets
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
1 teaspoon salt
For the Kale:
1 tablespoon oil (sub)
1 package kalettes, if you can find them! OR 3 cups chopped kale
3 cloves garlic, minced
For the Shrimp:
1 tablespoon olive oil
1 lb. shrimp
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 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.
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.

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