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Tuesday, October 14, 2014

Food Tuesday: Kale, Butternut Squash and White Bean Saute over Cauliflower Mash




































Kale, Butternut Squash and White Bean Saute over Cauliflower Mash

Ingredients
1 steamer bag frozen cauliflower
¼ cup vegetable broth
1 bunch dinosaur kale, chopped
1 ½ cup diced butternut squash
1 can white beans, drained and rinsed
½ red or Vidalia onion sliced
2 cloves garlic, minced
1 tablespoon extra virgin olive oil
1 tablespoon Earth Balance
1 pinch cayenne pepper
½ teaspoon turmeric
Salt and pepper to taste

Toolkit
Large, deep skillet
Food processor
Rubber spatula

Directions
Steam cauliflower. While it is steaming, heat olive oil in a deep skillet on medium high heat. Sauté 1 clove of garlic for about 30-45 seconds.  Add onions and sauté until translucent. Add butternut squash and sauté for about 5 minutes.

While the vegetable mixture is cooking, remove cauliflower from steamer bag and put cauliflower into a food processor. Add about half of the vegetable broth, earth balance salt and pepper. Pulse a couple of times to combine everything. Scrape down the sides with a rubber spatula then replace top and blend until smooth. Check while it is blending. If it needs more moisture, add more vegetable broth. This will take a couple of minutes.

While cauliflower is blending, add kale to vegetable mixture. Once kale is wilted, add white beans and stir until well combined. Add cayenne pepper and turmeric and stir. Add salt and pepper to taste. Put burner on the lowest heat setting and allow to continue cooking for 3-5 minutes.

To serve, spoon cauliflower onto a plate. It will serve as the base for your meal. Top with vegetable mixture. Before serving, I garnished with a few pieces of roasted red peppers for color. Enjoy! 

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