Spanish Cauliflower Rice With Kale

Cauliflower “rice” is having a moment thanks to its low-carb, high-fiber benefits, which makes this riff on vegetarian paella from The Roasted Root virtually guilt free. Use a box grater or a food processor to reduce the cauliflower to a rice-like consistency, and feel free to add your protein of choice. With 1 cup of kale per serving, you’ll get 684% of your daily value of vitamin K, 250% of vitamin A and 375% of vitamin C.

under 30 mins
dinner

Ingredients for servings

    Spanish Cauliflower Rice With Kale

  • 2 tbsp olive oil

  • 1 cauliflower head grated

  • 6 garlic cloves minced

  • 1 jalapeño seeded and finely chopped

  • 2 cups kale leaves tightly packed

  • 14.5 oz can diced tomatoes

  • 1 tsp kosher salt or to taste

  • 1.5 tbsp chili powder

  • Cherry or grape tomatoes for serving, optional

Directions

  • Remove the green stems from the cauliflower and chop the head in half. Using a box grater (or a food processor), grate the cauliflower.

  • In a large skillet, heat the oil to medium-high and sauté the onion until fragrant and softened, about 5 minutes.

  • Add the jalapeño and garlic and sauté another 2–3 minutes.

  • Add the grated cauliflower and cook, stirring frequently, until it begins to brown and cook down, about 5–8 minutes.

  • Add the diced tomatoes, salt and chili powder and stir well to combine. Cook until much of the liquid is absorbed, about 5 minutes.

  • Add the chopped kale leaves and stir them into the mixture well. Cook until they have turned bright green and have wilted, about 3 minutes. Top with tomatoes, if using.

  • Serve cauliflower rice alongside your favorite entrée.

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