In the Marley Kitchen: Kale and Cauliflower Casserole with with Ziggy Marley Hemp Rules Roasted Hempseeds Sea Salt & Pepper

August 11, 2016


-1 1/2 pounds red potatoes, scrubbed well and quartered
-1/2 head medium cauliflower, cored and cut into florets
-Kosher salt
-4-5 scallion, chopped
-2 Tbs Ziggy Marley Coco'Mon coconut oil
-Freshly ground black pepper
-1 bunch kale, stems removed and chopped (6 ounce bunch)
-3/4 cup whole milk
-1/3 cup sour cream
-1/4 cup freshly grated Parmesan
-1/4 breadcrumbs
-3 Tbs shelled Ziggy Marley Hemp Rules Roasted Hempseeds Sea Salt & Pepper
-2 tablespoons butter, cut into pats


-Preheat the oven to 350 degrees F.

-Add the potatoes and cauliflower to a large pot and cover with cold water ten season with a big pinch of salt and bring to a boil.

-Reduce the heat to a simmer and cook until tender, 15 to 20 minutes.

-Drain the potatoes and cauliflower in a colander.

-Add the chopped leek to a small bowl and cover with water then let sit and soak for a few minutes to remove all the grit. Drain well and pat dry with paper towels.

-Heat the Coco'Mon oil in a large skillet. Add the leeks and saute until tender, 3 to 4 minutes. Season with salt and pepper.

-Add the kale and saute until wilted down and softened, about 5 minutes longer.

-Add the milk to the skillet and bring up to a simmer then stir in the drained potatoes and cauliflower and mash all together.

-Stir in the sour cream and Parmesan and taste to adjust the flavor as needed.

-Add to a 2-quart baking dish. Sprinkle with breadcrumbs and hempseeds, then dot with the butter. Bake until golden brown on top, about 35 minutes.

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© 2016

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