Ingredients

• 2 tablespoons olive oil
  
• 1 head cauliflower, cut into small florets (about 6 cups)
  
• 3 cloves garlic, minced
  
• 1 cup milk
  
• 3 cups vegetable or chicken broth
  
• one 14-ounce can white beans, rinsed and drained
  
• 1/2 cup cornmeal
  
• 1/2 cup shredded cheese, like sharp cheddar or havarti
  
• 1 teaspoon salt

• 1 tablespoon olive oil
  
• 3 cups kalettes OR chopped kale
  
• 3 cloves garlic, minced

• 1 tablespoon olive oil
  
• 1 1/2 lb. shrimp (enough for 4 people)
  
• a few good shakes of garlic salt, chili powder, cayenne, and/or black pepper

Instructions

1. Warm the olive oil in a large soup pot.
   
2. Add the cauliflower and garlic, cooking briefly until the garlic becomes aromatic.
   
3. Pour in the milk and 2 cups of the broth. Let everything simmer for about 10 minutes, or until the cauliflower softens.
   
4. Add the white beans and roughly mash the mixture with a wooden spoon. The texture will be loose at this point.
   
5. Stir in the cornmeal to help thicken the mash. Use the remaining cup of broth to reach your preferred consistency.
   
6. Mix in the shredded cheese and season with salt (and more, if desired).

1. Heat the olive oil in a nonstick skillet over medium-low.
   
2. Add the greens and garlic, sautéing until tender.
   
3. If using kalettes, add a splash of water near the end to steam them for a moment.
   
4. Transfer the greens out of the pan and wipe the skillet clean.

1. In the same skillet, heat the olive oil over medium heat.
   
2. Pat the shrimp dry, then place them in the pan and season with the spices listed.
   
3. Cook just until the shrimp begin to turn opaque.
   
4. Add a quick splash—around 2 tablespoons—of water or broth to bring up the browned bits and create a light, flavorful coating.