| 14 | 35 | 297 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 25 min | 4 |
| 1 dash | Black pepper (for the shrimp) |
| 1 medium head | Cauliflower (cut into small florets, for the mash) |
| 1 cup | Turnip (Cut into Cubes) |
| 1 dash | Cayenne pepper (for the shrimp - optional) |
| 1 dash | Chili powder (for the shrimp) |
| 1 1/2 tbsp | Ghee (for the Kale) |
| 1 1/2 tbsp | Ghee (for the mash (or ghee)) |
| 1 tbsp | Ghee (for the shrimp) |
| 3 clove(s) | Garlic (minced, for the kale) |
| 3 clove(s) | Garlic (minced, for the mash) |
| 3 cup | Kale (chopped, for the kale) |
| 1 tsp | Salt (for the mash) |
| 454 gm | Shrimp, raw (for the shrimp) |
| 1/2 cup | Vegetable stock/broth, low sodium (for the mash) |
To make the cauliflower mash:
Steam the turnip in a steamer till soft. Set aside.
Heat 1 Tablespoon of the ghee in a large soup pot. Add the cauliflower and garlic. Sauté for a minute or two, until the garlic is fragrant. Add 1/2 cup broth. Simmer for 10 minutes or until soft. Add a bit more if it dries out before it softens. Add the cooked turnip and mash all ingredients till you get to the consistency you like.
To prepare the kale:
Heat the ghee in a nonstick skillet over medium low heat. Add the greens and garlic and sauté until softened.
Add a little water at the end to steam them. Remove kale and wipe out pan with a paper towel.
To make the shrimp:
In the same skillet, add the ghee over medium heat. Pat the shrimp dry. Add to the pan and sprinkle with seasonings to taste. Cook for just a few minutes and then add a quick splash of water or broth to the pan (about 2 tablespoons) to pull the browned bits and spices into a saucy-coating for the shrimp.
Serve the shrimp and kale over a big pile of cauliflower mash, and enjoy!
| Meat | 1.3 |
| Vegetables | 3.9 |
