Prep Time:  1h

Ingredients

  • 3 Tablespoons Newell Original
  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • 1 small head cauliflower, cut into 1-inch florets (about 1 ½ pounds)
  • 2 chipotle chiles packed in adobo sauce, chopped fine, with 1 tablespoon sauce from can
  • 2 quarts water
  • 2 pounds russet potatoes, peeled and chopped into 2-inch chunks
  • 1/2 pound kale leaves, thick stems removed, leaves roughly chopped
  • 2 bay leaves
  • Kosher salt

Directions


Heat olive oil in a large saucepan over high heat. Add cauliflower and cook, stirring occasionally until well browned and lightly charred on all sides, about 10 minutes total.


Reduce heat to medium-low. Add chipotles and cook, stirring frequently about 2 minutes. Add half of water and bring to a boil. Simmer until cauliflower is completely tender, about 5 minutes.


Using a hand blender or standing blender, puree cauliflower/onion/chipotle mixture until smooth. Return to pot. Add remaining water, potatoes, kale, and bay leaves. Bring to a boil over high heat, reduce to a simmer, and cook until potato is easily smashed and incorporated into broth, about 30 minutes.


Remove bay leaves and mash potatoes with a large spoon or potato masher. Season to taste with salt and pepper. Serve, drizzling with extra-virgin olive oil.

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