10 Ingredients
  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • 1 small head cauliflower, cut into 1-inch florets (about 1 1/2 pounds)
  • 1 medium onion, finely sliced (about 1 cup)
  • 3 garlic cloves, grated on a microplane grater
  • 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 and freshly ground black pepper
Nutrition
210
11% daily value
6 servings
                                       
                                            high-​fiber, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

8% 5

Saturated

4% 1

Trans

- 0

Monounsaturated

- 3

Polyunsaturated

- 1

Carbs

13% 38

Carbs (net)

- 33

Fiber

22% 5

Sugars

- 4

Sugars, added

- 0

Protein

13% 6

Cholesterol

- 0

Sodium

59% 1413

Calcium

12% 116

Magnesium

17% 72

Potassium

23% 1060

Iron

14% 3

Zinc

8% 1

Phosphorus

22% 154

Vitamin A

37% 335

Vitamin C

105% 94

Thiamin (B1)

17% 0

Riboflavin (B2)

12% 0

Niacin (B3)

15% 2

Vitamin B6

61% 1

Folate equivalent (total)

27% 107

Folate (food)

- 107

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

10% 1

Vitamin K

237% 284

Sugar alcohols

- 0

Water

- 551
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