1. Preheat oven to 375°; spray 8-inch square baking dish with cooking spray. Remove and discard leaves from cauliflower; cut off core and stems, and coarsely chop. Cut cauliflower head into small florets. In large covered saucepot, heat 10 cups water to a boil over high heat; add florets and cook 3 minutes or until tender-crisp. With slotted spoon, transfer to bowl of ice water; let stand 5 minutes and drain. Return water to a boil. Add core and stems, and cook 8 minutes or until very tender; with slotted spoon, transfer to blender.

2. To blender, add 3/4 cup Parmesan-style cheese, milk, cream cheese-style spread, and 1/4 teaspoon each salt and pepper; purée on high until smooth.

3. In large skillet, heat 1 tablespoon oil over medium heat. Add kale leaves and ribs, and 1/4 teaspoon each salt and pepper; cook and stir 2 minutes or until tender. Stir in cauliflower florets; spread in prepared dish. Pour milk mixture over cauliflower mixture.

4. In same large skillet, heat remaining 3 tablespoons oil over medium heat. Add bread, garlic powder, and 1/4 teaspoon each salt and pepper; cook and stir 5 minutes or until bread is golden brown and crisp. Remove skillet from heat; stir in chives and buttery spread, stirring until melted. Top cauliflower mixture with bread mixture; sprinkle with remaining 1/4 cup Parmesan-style cheese and bake 25 minutes or until edges are bubbly. Let gratin stand 10 minutes. Makes about 5 cups.

• 13 g Total fat
• 4 g Saturated fat
• 0 mg Cholesterol
• 447 mg Sodium
• 14 g Carbohydrates
• 3 g Fiber
• 3 g Sugars
• 0 g Added sugars
• 3 g Protein