Yield: 4 portions
Portion Size: 4 oz
Cauliflower, cut into same sized pieces 1 large head
Collard greens 1 bunch
Butter 4 oz
Almond Milk ½ cup
Salt 1.5 tbsp
Lets do this!
You are going to “blanch and shock” your collards: Bring a large pot of water to a boil. On the side, also prepare an ice bath. Place the collards into the boiling water for a minute or so until they are cooked. Quickly remove them from the boiling water and immerse them into the ice bath. Then chop them into ½ inch squares.
Add the pieces of cauliflower and boil for 3-4 minutes until they are tender. Strain them and let them cool at room temp
In a small pot, combine the almond milk and the butter until the butter has melted into the almond milk.
Grab your food processor: throw in the Cauliflower, almond, butter, and salt until it is well mixed together. Put the mixture into a bowl and fold in the blanched chopped collards.