Oh hey, fall! New season, new recipes. That means it’s time to ditch your frozen treats in favor of something a little warmer and heartier. For anyone trying to cut down on grains or eat more vegetables, cauliflower rice is a satisfying solution. This version, mixed with kale, garlic, shallots and a firm squeeze of lemon, takes it to the next level and goes with pretty much everything: salmon, chicken, lamb, falafel….
How to rice cauliflower? You can literally just shave a head of cauliflower with a sharp knife, but this method can get a little messy. If you have a food processor, it will be a much cleaner experience. And if you’re really feeling lazy, just buy riced cauliflower in the frozen section of the grocery store. No judgements, pinky swear.
The best part? This recipe is 100% RASA Challenge-approved, along with 20 other recipes in the fall/winter book launching this Friday!
KALE CAULIFLOWER RICE
Prep Time: 15 minutes
- 4 cups riced cauliflower
- 1 cup kale, finely chopped (about the same size as the riced cauliflower)
- 1 shallot, minced
- 1 garlic clove, minced
- 1 tablespoon coconut oil
- 2 tablespoons extra virgin olive oil
- Juice of 1 lemon
- Sea salt and pepper
Heat coconut oil in a medium-sized sauté pan. Add garlic and shallots and sauté for about 3-5 minutes over a medium heat. Add kale and sauté for 5 more minutes, stirring frequently.
Next, add cauliflower. Stir to combine, add ¼ cup of water to steam, and stir for a few more minute and cover until warmed all the way through. Top with lemon juice salt and pepper. Take off heat and top with olive oil and sea salt before serving.