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1
Remove the greens and the main core of the cauliflower with a small, sharp knife.
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2
You can leave the whole head otherwise intact.
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3
Pour 1 cup of the stock into a medium pot.
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4
Place the cauliflower head into the pot.
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5
Bring the liquid up to a boil and cover the pot.
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6
Reduce heat and simmer the cauliflower for 10 minutes, or until just tender all over.
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7
Remove the lid and allow the liquid to cook off and reduce, about 2 minutes.
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8
Cook the stuffing while the cauliflower is working.
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9
Preheat a medium skillet over medium-high heat, then add 1 tablespoon of the EVOO and 3 tablespoons of the butter.
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10
When the butter melts into the oil, add the onion, celery, and apples and cook for 5 to 6 minutes.
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11
Add the kale and turn to wilt it into the vegetables and apples.
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12
Season the mixture with salt, pepper, and nutmeg to taste.
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13
Turn the pan to low and reserve.
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14
Heat a large nonstick skillet over medium-high heat.
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15
Season the cutlets with poultry seasoning, salt, and pepper.
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16
Add the remaining 2 tablespoons of EVOO to the pan and as soon as you see awaft of smoke, add the cutlets and cook for 3 or 4 minutes on each side.
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17
Remove to a plate and tent with foil.
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18
Add the remaining 2 tablespoons of butter to the pan and melt it.
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19
Whisk in the flour and cook for 1 minute.
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20
Whisk in the remaining 2 cups of stock and the Worcestershire, and season the gravy with salt and pepper.
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21
Reduce and thicken for 2 to 3 minutes.
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22
To finish off the cauliflower, mash with a potato masher.
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23
Add Boursin cheese, crumbling it up as it goes into the pot, then mash to combine and season the cauliflower with salt and pepper.
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24
To serve, layer a cutlet with a big helping of no-bread stuffing, top with another cutlet, and pour a ladle of gravy down over top.
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25
Serve smashed cauliflower mounded up alongside.
