Spanish Cauliflower Rice with Kale
Spanish Cauliflower Rice with Kale is an European recipe that serves 3. For $2.48 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. One portion of this dish contains about 11g of protein, 12g of fat, and a total of 255 calories. 31 person were glad they tried this recipe. From preparation to the plate, this recipe takes around 35 minutes. A few people really liked this side dish. If you have jalapeno, garlic, yellow onion, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. It is brought to you by The Roasted Root. All things considered, we decided this recipe deserves a spoonacular score of 99%. This score is excellent. If you like this recipe, you might also like recipes such as Spanish Cauliflower “Rice” + Let Them Eat Kale Cookbook Giveaway, Spanish Cauliflower “Rice” + Let Them Eat Kale! Cookbook Giveaway, and 3 Ingredient Cauliflower Spanish Rice.
Servings: 3
Preparation duration: 10 minutes
Cooking duration: 25 minutes
Ingredients:
1 14.5-ounce can diced tomatoes
1 large head cauliflower, grated
1.5 tablespoons chili powder
6 cloves garlic, minced
Cherry or grape tomatoes for serving, optional
1 jalapeño, seeded and finely chopped
2 cups tightly packed kale leaves*
1 teaspoon kosher salt, or to taste
2 tablespoons olive oil
1 yellow onion, chopped
Equipment:
food processor
box grater
frying pan
Cooking instruction summary:
Remove all of the green stems from the cauliflower and chop the head in half. Using a box grater (or a food processor), grate the whole head of cauliflower.In a large skillet, heat the oil to medium-high and saut the onion until fragrant and softened, about 5 minutes.Add the jalapeo, and garlic and saut another 2 to 3 minutes.Add the grated cauliflower and cook, stirring frequently, until it begins to turn brown and cook down, about 5 to 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.Serve cauliflower rice alongside your favorite entre.
Step by step:
1. Remove all of the green stems from the cauliflower and chop the head in half. Using a box grater (or a food processor), grate the whole head of cauliflower.In a large skillet, heat the oil to medium-high and saut the onion until fragrant and softened, about 5 minutes.
2. Add the jalapeo, and garlic and saut another 2 to 3 minutes.
3. Add the grated cauliflower and cook, stirring frequently, until it begins to turn brown and cook down, about 5 to 8 minutes.
4. Add the diced tomatoes, salt, and chili powder and stir well to combine. Cook until much of the liquid is absorbed, about 5 minutes.
5. 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.
6. Serve cauliflower rice alongside your favorite entre.
Nutrition Information:
covered percent of daily need
