Ingredients
Cauliflower Mash
- 2 tablespoons 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, divided
- 1 (14-ounce) can white beans, rinsed and drained
- 1/2 cup cornmeal
- 1/2 cup shredded cheese (sharp cheddar or havarti)
- 1 teaspoon salt
Garlic Kale
- 3 cups kalettes OR chopped kale
- 3 cloves garlic, minced
- 1 tablespoon olive oil
Spicy Shrimp
- 1 1/2 lb. shrimp (peeled and deveined, enough for 4 people)
- a few good shakes of garlic salt
- a few good shakes of chili powder
- a few good shakes of cayenne pepper
- a few good shakes of black pepper
- 1 tablespoon olive oil
- About 2 tablespoons water or broth (for the sauce)
Instructions
- Prepare Cauliflower Mash: Heat 2 tablespoons of olive oil in a large soup pot over medium heat. Add the cauliflower florets and 3 minced cloves of garlic. Sauté for 1-2 minutes until the garlic releases its fragrance. Pour in 1 cup milk and 2 cups of vegetable or chicken broth. Bring to a simmer and cook for about 10 minutes or until the cauliflower is very tender.
- Mash and Thicken Cauliflower: Add the rinsed and drained white beans to the pot. Using the back of a wooden spoon, mash the cauliflower and beans roughly; the mixture will be somewhat soupy. Stir in 1/2 cup cornmeal to start thickening the mash. Adjust consistency by gradually adding the remaining 1 cup broth as needed. Stir in 1/2 cup shredded cheese and season with 1 teaspoon salt and additional salt to taste. Keep warm on low heat while you prepare the rest.
- Sauté Garlic Kale: Heat 1 tablespoon olive oil in a nonstick skillet over medium-low heat. Add the kalettes or chopped kale with 3 cloves minced garlic. Sauté gently until softened, about 5-7 minutes. If using kalettes, add a splash of water near the end to steam and thoroughly cook the greens. Remove from skillet and wipe it clean with a paper towel.
- Cook Spicy Shrimp: In the same skillet, heat 1 tablespoon olive oil over medium heat. Pat the shrimp dry with a paper towel to ensure good searing. Add shrimp to the skillet and sprinkle evenly with garlic salt, chili powder, cayenne pepper, and black pepper to taste. Cook shrimp for about 2-3 minutes per side until just opaque and slightly browned.
- Create Shrimp Sauce: Add about 2 tablespoons of water or broth to the pan to deglaze and pull up the flavorful browned bits and spices. Stir to create a light, spicy saucy coating for the shrimp. Cook for an additional minute to combine flavors and then remove from heat.
- Assemble and Serve: Plate a generous serving of cauliflower mash. Top with a portion of garlicky kale and finish with the spicy shrimp and its sauce spooned over the top. Serve immediately for a comforting, flavorful meal.
Notes
- Use kalettes or chopped kale based on availability for the greens.
- Adjust the spice level by varying the amount of cayenne and chili powder according to your heat preference.
- For a dairy-free version, substitute milk with a plant-based milk and omit the cheese or use a vegan cheese alternative.
- The cornmeal helps thicken the cauliflower mash and adds a subtle texture.
- Patting the shrimp dry before cooking ensures better browning and flavor development.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
