1 medium cauliflower head, chopped into florets (about 4 cups florets)
2 tablespoons butter
75g | ½ cup freshly grated pecorino cheese
Splash of milk of choice
Salt & pepper, to taste
For the Kale
1 bunch cavolo nero (black kale)
125g | ½ cup chestnut mushrooms, cleaned and halved
1 teaspoon garlic granules
Salt & pepper, to taste
1 tablespoon olive oil
To Top
Chilli flakes
Poached egg
Capers
Extra drizzle of olive oil and pecorino
Instructions
Preheat oven to 175ºC | 350ºF and bring water to a boil in a saucepan.
Add your chopped cauliflower florets into a steamer basket and place into the pan with the boiling water. Steam until tender, about 15 minutes.
As the cauliflower steams, use your hands to rip the kale leaves from the stems, roughly tearing them into pieces. Toss with the remaining kale ingredients and bake for 10-15 minutes, tossing once halfway through, until kale is nice and crispy.
Cauliflower is done when tender and easily pierced with a knife. You can mash two ways - one by adding back into the drained pan with remaining ingredients and using a hand blender, or adding into a food processor and blending. Taste and adjust any seasoning.
Serve cauliflower mash in bowls, topped with the mushrooms and crispy kale, poached egg, a drizzle of olive oil and a sprinkling of chilli flakes.
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/cauliflower-mash-crispy-kale-winter-bowl