For the Cauliflower Mash
1 tablespoon olive oil
1 head cauliflower, cut into small florets (about 6 cups)
3 cloves garlic, minced
1/4 Cup Heavy cream
2 Cups Chicken Bone Broth
1/2 14-ounce can white beans, rinsed and drained
½ cup shredded cheese, sharp cheddar is good

For the Kale
1 tablespoon bacon fat
1 package baby kale OR 3 cups chopped kale
3 cloves garlic, minced

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

For the cauliflower: Heat the olive oil in a large soup pot. Add the cauliflower and garlic. Saute for a minute or two, until the garlic is really fragrant. Add the bone broth and cover loosely. Simmer for 10 minutes or until soft. Add the white beans and uncover, simmer until most of the liquid has evaporated. Transfer to a food processor or stand mixer, add heavy cream and grated cheese and blend to the desired consistency. (Some like it super smooth, some like the random lumpiness)

For the kale: Heat the bacon fat in a nonstick skillet over medium-low heat. Add the greens and garlic and saute until softened. Remove kale and wipe out the pan with a paper towel.

For the shrimp: In the same skillet, add the oil over medium heat. Pat the shrimp dry, get them really dry to minimize sputtering in the hot oil. Sprinkle with seasoning and stir to coat. Add shrimp to the pan being careful not to crowd them, cook in batches if you need to. Cook for about three minutes total, turning halfway through, then add a tiny bit of broth to the pan (about 2 tablespoons) to make a little glossy saucy coating for the shrimp.
Serve the shrimp and kale over a generous portion of cauliflower!

You are welcome. 🙂