Melany Rose
Come join me in my culinary adventures where we'll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.
Main Description.
Bring a large saucepan of water to a boil over medium-high heat. Using a slotted spoon, carefully lower eggs into water one at a time. Cook 6½ minutes, adjusting heat to maintain a gentle boil. Transfer eggs to a bowl of ice water and chill until just slightly warm, about 2 minutes.
It is peak cozy, nutritious, and cool-weather wonderful.
PinIngredients
- for the cauliflower mash2 tablespoons olive oil1 head cauliflower, cut into small florets (about 6 cups)3 cloves garlic, minced1 cup milk3 cups vegetable or chicken broth1 14-ounce can white beans, rinsed and drained1/2 cup cornmeal1/2 cup shredded cheese, like sharp cheddar or havarti1 teaspoon salt
- for the kale1 tablespoon sheep fat (or olive oil)3 cups kalettes OR chopped kale3 cloves garlic, minced
- for the shrimp1 tablespoon olive oil1/2 lb. shrimp (enough for 4 people)a few good shakes of garlic salt, chili powder, cayenne, and/or black pepper
Print RecipeInstructions
- 01Cauliflower Mash: Heat the olive oil in a large soup pot. Add the cauliflower and garlic. Saute for a minute or two, until the garlic is fragrant. Add the milk and 2 cups broth. Simmer for 10 minutes or until soft. Add the white beans and mash roughly with the back of a large wooden spoon. It will be soupy - that is okay. 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 cheese and season to taste.
- 02Kale: Heat the sheep fat 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.
- 03Shrimp: 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 is delicious.
- 04Serve: Serve the shrimp and kale over a big pile of cauliflower mash! SO yummy.
Notes
Make sure to perform a quick release when beef is done cooking. A natural release will overcook the beef, breaking it down to a stew-meat like texture. Choose a tender beef cut like flank steak or top sirloi. Make sure to slice the beef against the grain.
Alex Brandon
Kasım 2, 2020 at 1:10 pm
This recipe looks so yummy! It’s got everything I love to eat — cauliflower, kale, shrimp!! And, your photos are so beautiful. What’s your secret? Maybe one day I’ll improve my photos.
Meera
Kasım 2, 2020 at 1:10 pm
I am not a shrimp fan but I love everything else about this! I bet it would be fab with salmon as well.
Rachel Perry
Kasım 2, 2020 at 1:11 pm
I’m totally making this for dinner tonight. I was just wondering what to make with the last of the shrimp I bought the other day.
Kudos on getting rid of your tv. We currently have a 60-inch Mitsubishi tv that we found on the side of the road that works perfectly, but it’s happily moving on to my sister-in-law’s house soon. The 36-inch we found in the garbage last summer is big enough, thanks. (Side note: why do people throw away televisions that still work well?!)
Pleeeeeease share your Philippines trip – we love your food posts, but girls’ weekends, SAGE, and other breaks are just as fun to read about. Happy travels!
Rachel