In the Marley Kitchen: Kale and Cauliflower Casserole with with Ziggy Marley Hemp Rules Roasted Hempseeds Sea Salt & Pepper
August 11, 2016
INGREDIENTS -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
DIRECTIONS -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.