Rosemary-Orange Cauliflower Puree

Adapted from How to Eat Weekends by Lynne Rosetto Kasper

Makes 8 servings

INGREDIENTS

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

DIRECTIONS

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.