Ingredients
6cupscauliflower head,(1 large cauliflower) cut up into florets
4tspunsalted butter,divided
3cupskale,chopped
4clovesgarlic,crushed
2scallions,chopped
⅓cupfat-free milk
¼kosher salt and pepper
¼salt,plus more to taste
Preparation
Put the cauliflower in a medium pot and cover with cold water by at least 1-inch. Add salt, and bring to a boil.
Cook covered for 6 to 8 minutes until fork-tender. Drain in a colander (reserve some liquid if needed).
In the same pot, melt 1 teaspoon of butter on medium-high heat, and add the garlic and scallions. Cook for 30 seconds.
Add the kale and ¼ teaspoon of salt. Cover and cook for 6 to 7 minutes until wilted.
In a blender, puree the cauliflower with milk.
Transfer to the pot with the greens and add 2 teaspoons of butter, ¼ teaspoon of salt and pepper. Keep warm.
To serve, transfer to a bowl and top with the remaining teaspoon of butter.
