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  • Kale and Cauliflower Casserole
    1. Step 1 of 6: Kale and Cauliflower Casserole

      Cut potatoes in quarters and place in a pot of cold water. Chop up the cauliflower florets and add to the water. Add a pinch of salt and bring to a boil, which should take 15-20 minutes.

    2. Step 2 of 6: Kale and Cauliflower Casserole

      Slice the leek down the center and chop into rings. Soak in cold water and rinse. Then, saute in a pan with olive oil.

    3. Step 3 of 6: Kale and Cauliflower Casserole

      Strip the kale leaves off of the stems, chop, and put in the pan of leeks. Saute for 2 minutes, add salt and pepper, and stir well.

    4. Step 4 of 6: Kale and Cauliflower Casserole

      Add milk to the kale and leeks, stir, and cook.

    5. Step 5 of 6: Kale and Cauliflower Casserole

      Strain the pot of potatoes and cauliflower and add to the pan of kale and leeks. Add sour cream, parmesan cheese, and mash all together.

    6. Step 6 of 6: Kale and Cauliflower Casserole

      Pour ingredients into a casserole dish, top with dabs of butter, pinches of salt and pepper, and bake for 35 minutes at 350 degrees Fahrenheit.

    1. Tip 1 of 1: Kale and Cauliflower Casserole

      Add water or a little broth to hurry up the cooking process.

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Kale and Cauliflower Casserole

1 1/2 pounds red potatoes, scrubbed well and quartered
1/2 head medium cauliflower, cored and cut into florets
Kosher salt
1 large leek, pale green and white parts only, chopped
2 tablespoons olive 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
2 tablespoons butter, cut into pats

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Home for Dinner with Jamie Deen

Kale and Cauliflower Casserole

Jamie's Kale and Cauliflower Casserole is full of super-veggie goodness.

Kale and Cauliflower Casserole

1 1/2 pounds red potatoes, scrubbed well and quartered
1/2 head medium cauliflower, cored and cut into florets
Kosher salt
1 large leek, pale green and white parts only, chopped
2 tablespoons olive 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
2 tablespoons butter, cut into pats