Cauliflower two ways

Cauliflower is totally underrated cause it can be manipulated in different ways into a delicious side dish. You'll notice when it's a little bit cooked it ends up becoming almost creamy. The first dish is a healthy version of mashed potatoes, make it for someone without telling them what the main ingredient is and see if they can even taste a difference. The second is replicated from one of the best versions I've had in New York.

Mashed kale cauliflower
Serves two

Ingredients:
2 cups of cauliflower
2 leaves of kale
2 cloves of garlic
2 teaspoons of olive oil
1/2 teaspoon sea salt

1. Put the cauliflower in a steamer with the kale leaves on top. Steam for about 10 minutes.
2. Remove from heat and allow to cool, then remove the kale leaves and put to the side.
3. Put the cauliflower, garlic, olive oil, and salt in a food processor until a smooth mashed like consistency.
4. Add the kale and pulse for a little bit till well mixed.
5. Be impressed by the taste.

Roasted cauliflower with lemon-tahini
Serves two

Cauliflower:
2 cups of cauliflower
olive oil

Tahini:
1 tablespoon tahini paste (can be found at Whole Foods)
1/2 tablespoon of lemon juice
1 tablespoon of olive oil
1/2 tablespoon of water
Garlic powder to taste

1. Spread out pieces of cauliflower (I like buying the bags from Trader Joes) on a pan to be roasted. Drizzle with olive oil and put in the oven at 400 degrees F for about 40 minutes.
2. Make the tahini while your cauliflower is roasting. Add all ingredients together. The sauce will turn a little white and a little liquidy. Put it the fridge to firm up a bit while the cauliflower roasts.
3. Remove cauliflower when nice and roasted and drizzle tahini on top.