Step 1

Wash, dry, and cut the cauliflower head into quarters, then trim off and discard the leaves and thick stem. Using a box grater or food processor, coarsely grate the cauliflower and transfer to a medium saucepan.

Step 2

Add milk and salt to the saucepan, stir to combine, and bring to a simmer over medium-high heat.

Step 3

Meanwhile, coarsely grate cheese, transfer to a small bowl, and set aside.

Step 4

Once the liquid in the saucepan comes to a simmer, reduce heat to low. Cook until the liquid is partially absorbed and cauliflower is tender, 10-12 minutes.

Step 5

Meanwhile, wash and dry kale. Fold leaves in half lengthwise and slice off the stems. Chop or tear leaves into bite-sized pieces and set aside.

Step 6

If using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.

Step 7

Preheat a large skillet over medium heat.

Step 8

Once the skillet is hot, add butter, chili-garlic sauce, and honey; whisk to combine.

Step 9

Working in batches if necessary, add shrimp to the skillet and cook until opaque, 1-2 minutes per side. Once done, transfer shrimp and butter sauce to a medium bowl; cover with foil.

Step 10

When the cauliflower is tender, with some liquid remaining, add the cheese and stir to combine. Remove saucepan from the heat and let it stand, covered, for 5 minutes.

Step 11

Return the skillet to medium-high heat, add more butter, and swirl to coat the bottom.

Step 12

Add kale to the skillet in handfuls, waiting for the kale to wilt slightly before adding the next handful. Season with salt and pepper; cook, stirring often, until soft, 4-5 minutes.

Step 13

To serve, divide cauliflower, kale, and shrimp between bowls. Drizzle with honey butter and enjoy!