Salmon with cauliflower puree and kale

I prepared salmon in a million ways so far, but never with cauliflower and kale. I can tell you this combination turned out better than I could imagine. The secret of creamy and at the same time thick cauliflower puree is in cooked chickpeas and cornflour, while garlic gives a special taste to kale. You have to try this.

Preparation time: 40 minutes
Servings: 4

Cauliflower puree ingredients:
2 tbsp olive oil
1 cauliflower head, chopped into florets (about 6 cups)
3 garlic cloves, minced
1 cup unsweetened rice milk
3 cup vegetable broth or water
2 cup cooked chickpeas
½ cup cornflour
1 tsp salt

Kale ingredients:
1 tbsp olive oil
3 cup kale, chopped
3 garlic cloves, mashed
2 tbsp lemon juice
salt to taste

Salmon ingredients:
1 tbsp olive oil
500 g or 2 salmon fillets
spices as desired (red chili pepper flakes, ground garlic, black pepper…)

Instructions:
1. Cauliflower puree: Heat olive oil in a large pot. Add cauliflower and garlic. Simmer for about 2 minutes, until the garlic smells. Add rice milk and 2 cups of vegetable broth. Simmer for 10 minutes, or until the cauliflower softens. Add chickpeas, then mash coarsely with the back of a large wooden spoon. Then, mix in cornflour and the dish will start thickening. Adjust the density by adding the last cup of vegetable broth if needed. Season to taste.
2. Kale: heat olive oil in a pan at moderate temperature. Add garlic, then after a minute add kale and simmer for 5 minutes. Add lemon juice and salt. After that, remove the kale from the pan.
3. Add more oil to the same pan. Put salmon fillets in, pre-dried, season to taste, and fry for a few minutes by every side.
4. Serve salmon by kale and cauliflower puree.