1 large head cauliflower (white, cheddar, or romesco) florets cut into bite-sized pieces, stems discarded
4 tablespoons butter
4 tablespoons extra-virgin olive oil
2 leeks, trimmed, cleaned and minced
1 tablespoon garlic powder
1 bunch Lacinato (Tuscan or dino) kale, stems removed and leaves coarsely chopped
1 bunch Swiss chard, stems removed and leaves coarsely chopped
1 pint cherry tomatoes, halved through the stem
6 ounces grated Parmesan or hard grating cheese of choice, divided
Kosher salt and freshly ground black pepper to taste
Place the cauliflower in a saucepan and cover with water. Place over medium-high heat; bring to a boil, reduce to a simmer and cook for 10 – 15 minutes or until the florets are very soft. Drain the cauliflower, return to pot and mash with a fork or potato masher until coarsely mashed.
Heat the olive oil and butter in a large skillet over medium-high heat. Add the leeks and garlic and sauté until soft, without browning, about 3 minutes. Add the chopped greens, and a big pinch of kosher salt and sauté on medium heat until greens are wilted and tender, about 8 – 10 minutes. Add the tomatoes.
Add the sautéed leeks, kale, tomatoes and cheese to the mashed cauliflower, and gently fold to combine. Season with kosher salt and freshly ground black pepper, to taste.
Place mixture in a casserole dish, top with the remaining cheese and heat in a 350˚F oven until heated through and the cheese has melted.
Serves 4 – 6
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