1 large head cauliflower, cut into small florets (about 7 cups)
3 cloves garlic, minced
1 cup whole milk
3 cups low-sodium vegetable broth
1 (14 oz) can cannellini beans, drained and rinsed
½ cup cornmeal
½ cup 2% shredded cheddar cheese
¾ tsp salt
Kale:
1 Tbsp olive oil
1 bunch kale, ribs removed and chopped
¼ tsp salt and black pepper
Spicy Shrimp:
1 Tbsp olive oil
1½ lb raw shrimp, peeled and deveined
¼ tsp garlic salt
½ tsp chili powder
¼ tsp black pepper
pinch of cayenne (more to taste, for more kick!)
Instructions
For the cauliflower, heat the olive oil in a large soup pot. Add the cauliflower saute for 3-4 minutes. Add garlic and saute for 30-60 seconds or until fragrant. Add the milk and broth (if there's a lot of cauliflower not submerged, add additional broth or milk); simmer for 12-15 minutes or until cauliflower is soft. Add the beans and mash with a potato masher for a chunky consistency, or alternately, puree with an immersion blender, food processor, or blender. Stir in the cornmeal, cheese, and salt.
Next, heat olive oil for the kale in a large nonstick skillet over medium heat. Once hot, add chopped kale and sprinkle with salt and pepper. Cook 3-5 minutes or until wilted and hot; remove to a plate and cover to keep Warm.
In the same skillet, heat remaining tablespoon of olive oil. Once hot, add shrimp to skillet and sprinkle with the garlic salt, chili powder, pepper, and cayenne. Cook shrimp 5-6 minutes or until pink and cooked through.