Boil the cauliflower: Put the cauliflower in a medium pot and cover with cold water by at least an inch. Add salt, and bring to a boil.

Cook, covered until fork tender. 6 to 8 minutes. Drain in a colander (reserving some liquid if needed).

In the same pot, melt 1 teaspoon butter over medium-high heat and add the garlic and scallions, cook 30 seconds, add the kale, 1/4 teaspoon salt, cover and cook until wilted, 6 to 7 minutes.

In a blender, puree the cauliflower with milk, transfer to the pot with the greens and add 2 teaspoons butter, 1/4 teaspoon salt and pepper, keep warm.

To serve, transfer to a bowl and top with remaining teaspoon butter.