Kale and Cauliflower Casserole :rectnt

Kale and Cauliflower Casserole

This recipe is a result of Googling "cauliflower steaks", and I veered off. Since I had the basic ingredients, I decided to do this instead of the steaks. I cut the recipe down, only made 1/3 of it (except for the sour cream and cheese, which were increased). Then I added extra spices, and it turned out great.

1 1/2 pounds red potatoes, scrubbed well and quartered (I used 1/2 pound Russets, after peeling)

1/2 head medium cauliflower, cored and cut into florets (I used 1 to 1 1/2 cups)

Kosher salt (to taste)

1 large leek, pale green and white parts only, chopped (I used 6 green onions, both white and green parts)

2 tablespoons olive oil (about 1/2 tablespoon)

Freshly ground black pepper (to taste)

1 bunch kale, stems removed and chopped, 6 ounce bunch (I used 2 large leaves)

3/4 cup whole milk (I used part heavy cream with a little water to make 1/4 cup and added a little more after mashing)

1/3 cup sour cream (I started with several tablespoons and added more as I tasted)

1/4 cup freshly grated Parmesan (I subbed Asiago and started with a tablespoon and added more as I tasted)

2 tablespoons butter, cut into pats ( I used about a tablespoon, melted and poured over the top)


Preheat the oven to 350 degrees F.

Add the potatoes and cauliflower to a large pot and cover with cold water.

Season with a big pinch of salt and bring to a boil.

Reduce the heat to a simmer and cook until tender, 15 to 20 minutes.

Drain the potatoes and cauliflower in a colander.

Add the chopped leek to a small bowl and cover with water.

Let sit and soak for a few minutes to remove all the grit.

Drain well and pat dry with paper towels.

Heat the olive oil in a large skillet.

Add the leeks and saute until tender, 3 to 4 minutes.

Season with salt and pepper.

Add the kale and saute until wilted down and softened, about 5 minutes longer.

Add the milk to the skillet and bring up to a simmer.

Stir in the drained potatoes and cauliflower and mash all together. (I left some chunky bits)

Stir in the sour cream and Parmesan for some extra flavor.

Taste and adjust the flavor as needed. (This is where I added more sour cream, Parmesan and other spices) *see Parting Shots below

Add the whole shebang to a 2-quart (Pam-sprayed) baking dish and dot with the butter.

Bake until golden brown on top, about 35 minutes.

OK, so I ad-libbed a lot. I didn't want to go to the store to get the exact ingredients, and it turned out really well. After it was somewhat smashed in the pan and tasted, I added just a tad of garlic powder, another tad of smoked paprika, and as I mentioned above, more sour cream and Parmesan. And more salt, as I was light on the salt at first.

I was really pleased with it, and DH said, "I really like this risotto or whatever it is." I said, "That's not risotto--you don't want to know." LOL Thing is, I will make it again whenever I have potatoes, kale and cauliflower on hand at one time, which doesn't happen very often. But yeah, if you keep those things in the fridge regularly, it's worth a try.

The original recipe says it makes 6 servings, but even cutting it down to 1/3 of the original, I think there are at least 4-5 servings in there (1 quart casserole). Or maybe we just don't eat large servings.

Cathy in Tx
The real recipe is found here!:


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