Issue link: https://kbilokhvost.uberflip.com/i/1334110
17 LYNNE ROSSETTO KASPER'S RECIPES Rosemary-Orange Cauliflower Puree Adapted from How to Eat Weekends by Lynne Rosetto Kasper Makes 8 servings I N G R E D I E N T S 1 large cauliflower (2½ to 3 pounds) with its greens ¼ pound Tuscan kale* (about 6 leaves) or regular kale, ribs removed and leaves torn 1 large onion, thinly sliced 6 garlic cloves, crushed 1½ tightly packed teaspoons fresh rosemary leaves, or more to taste Finely grated zest of 2 / 3 large orange, or to taste freshly ground black pepper ½ teaspoon salt ¼ cup extra-virgin olive oil 1 tablespoon unsalted butter D I R E C T I O N S 1. Cut the cauliflower into florets, then thinly slice the green stalks. 2. Place 3 inches water in an 8-quart pot. Insert a collapsible steamer. Bring the water to a boil and pile in the cauliflower greens, then the florets then add the kale, onion, garlic, rosemary, and orange zest. Sprinkle with some pepper. 3. Steam for about 10 minutes, or until the cauliflower is almost falling apart. Drain in a colander and let stand for 5 minutes. Place everything into a food processor along with ¼ teaspoon salt, the oil and butter. Purée, then taste for additional seasoning, be it salt (up to another ¼ teaspoon), rosemary, orange zest, or pepper. Per Serving: Calories 130; Fat 9 g; Sat Fat 2 g; Protein 4 g; Carbs 11 g; Fiber 3 g; Cholesterol 5 mg; Sodium 170 mg. *Tuscan kale is also known as lacinato kale, black kale, and dinosaur kale.