Kale and Cauliflower Mash

November 13, 2014

Besides the vibrant color, this velvety smooth kale and cauliflower mash has a lot going for it. First, it is super good for you containing vitamins and nutrients we all need especially for the winter months ahead. Second, even the most persnickety eaters will embrace it because the flavor is mild. Third, it is a great new side to add to your Thanksgiving menu. A variety of kale known as lacinato available at your grocers, boasts sturdy, quilted-like leaves and is best to use in this recipe.

Kale and Cauliflower Mash

Serves 6 to 8

2 quarts water
3 teaspoons salt
2 cups lacinato kale leaves torn into small pieces, rinsed and drained
1 small head cauliflower, cored and florets cut into ½ inch pieces, rinsed and drained
2 tablespoons butter
2 tablespoons extra virgin olive oil
2 tablespoons minced fresh tarragon or parsley
Grinding black pepper
1 ½ cups grated sharp cheddar cheese

Bring the water to a boil in a large soup pot; add 2 teaspoons of the salt, the kale and cauliflower and boil for about 4 minutes uncovered or until a knife easily pierces the cauliflower. Drain reserving 2 tablespoons of the cooking water.

Transfer the kale and cauliflower to a large bowl or bowl of a food processor. Add the butter, oil, reserved water and ½ cup of the cheese. Use an immersion blender, food processor or hand held mixer to puree the ingredients until smooth. Stir in the parsley or tarragon, remaining salt, pepper and transfer to a serving bowl. Sprinkle the top with the remaining cheese and serve.

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