This spicy/creamy/green combination is your life goal.

A mound of creamy cauliflower mashed potatoes sets the stage, is covered by those smoky greens, and is finally heaped on a mound of richly seasoned, salty, and juicy shrimp.

Did you hear me? Get off work right away. Get the kids in the car. Go to the grocery store. Make this your life’s mission.

It is peak comfort, nutritious, and excellent for cool weather.

Let’s talk about kale and bacon fat

Let’s break it down a bit because the shrimp is simple, and the cauliflower puree is reasonable, but when I say smoked garlic kale, I mean kale or collard greens (!!). Add garlic to a small piece of bacon fat.

This lovely thing is called kale, a cross between kale and Brussels sprouts. I got them at Super Target, so it looks like regulars can get these little wonders without having to go to any special grocery store (regular kale will do).

Is it related to that piece of bacon fat I mentioned? The one that makes the vegetables so good? You should do this more often.

I keep a small container in my fridge—a fat catcher—for storing bacon grease! Almost all recipes benefit from depth and smoky flavor. Replace butter or oil with a bit of bacon grease. This is one of my favorite simple little cooking tips. Every time I do that, people rave about the food. People may not know it, but in fact, they do like bacon fat.

Prawn and cauliflower puree

What you need to know about these shrimp is that they want you to coat them entirely in spices. They don’t have to be spicy, just well-seasoned. But they want some excitement. They want to impress you.

The other thing you need to know about shrimp is that while you’ll be tempted to eat the last of them straight from the piping hot pan, you’ll have to exercise enough self-control to stuff them into a plate between the leafy garlic and creamy cauliflower puree. The combination of these three wonders makes it the winner of the dinner.

What about the mashed cauliflower? Simple, silky, comfortable, * mostly * healthy, and very, very tasty.

If you gave the whole thing a quick lemon squeeze before devouring, right?
You would be right.

Instructions

1. Cauliflower Puree: Heat olive oil in a large stockpot and add the cauliflower and garlic. Saut for a minute or two until the garlic is fragrant. Add milk and 2 cups of broth. Simmer for 10 minutes or until tender. Add the white beans and mash roughly with the back of a large wooden spoon. It’s going to be thick. It’s okay. Stir in the cornmeal, and the dough will begin to thicken. Adjust consistency by adding a final cup of broth as needed. Stir in cheese and season to taste.
2. Kale: Heat bacon fat in a non-stick skillet over medium-low heat. Add the greens and garlic and saute until soft. I added a little water at the end and let them steam. Remove the kale and wipe the pan with a paper towel.
3. Shrimp: In the same pan, add oil over medium heat. Pat the shrimp dry. Pour into pan and sprinkle with seasoning. Cook for a few minutes, then add water or broth (about 2 TBSP) to the pan and pull the brown bits and spices over the shrimp dressing. It’s delicious.
4. To serve: Put the shrimp and kale on top of a big pile of cauliflower puree! It’s so delicious.