Step 1

Place the cauliflower florets in a large pot and cover with cold water by 1 inch. Add 1/2 teaspoon salt, then bring to a boil. Let boil until fork-tender, about 6 minutes. Drain, then transfer to a food processor fitted with a steel blade or a blender. Add an additional 1/2 teaspoon salt, almondmilk, 1 tablespoon olive oil, nutritional yeast, and black pepper. Blend until smooth.

Step 2

Meanwhile, in the same pot you used to cook the cauliflower (or a large nonstick skillet if you prefer to save time and cook the veggies simultaneously), heat the remaining 2 tablespoons olive oil over medium heat. Add the leeks and cook, stirring often, until soft, about 8 minutes. Add the garlic and cook 30 seconds, then add the kale, remaining 1/4 teaspoon kosher salt, and 1/3 cup water. Cover the pot and let cook over medium, lifting up the lid and stirring occasionally, until the kale is wilted and tender, about 4 additional minutes.

Step 3

Stir in the reserved cauliflower puree and half of the green onions. Taste and add additional salt and pepper as desired. Serve warm, topped with the remaining green onions and butter.