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Spanish Cauliflower Rice with Kale

This Spanish Cauliflower Rice with Kale is a vibrant, nutritious dish packed with flavor!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 2 Tbsp avocado oil
  • 1 yellow onion, chopped
  • 1 large head cauliflower, grated
  • 6 cloves garlic, minced
  • 1 jalapeño, seeded and finely chopped
  • 2 cups kale leaves, tightly packed
  • 1 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

Instructions

  • Start by grating the large head of cauliflower using a grater or food processor until it resembles rice grains. This will be the base of your dish.
  • In a large skillet, heat the avocado oil over medium heat. Once hot, add the chopped yellow onion and sauté for about 3-4 minutes until it's translucent. Then, add the minced garlic and chopped jalapeño, cooking for another 2 minutes until fragrant.
  • Stir in the grated cauliflower and cook for about 5-7 minutes, stirring occasionally, until it becomes tender but not mushy.
  • Add the tightly packed kale leaves to the skillet, mixing them in until they begin to wilt. Then, pour in the can of diced tomatoes, along with any juices, and stir to combine.
  • Sprinkle in the kosher salt and chili powder. Taste and adjust seasoning as needed, allowing the mixture to simmer for an additional 5 minutes to let the flavors meld together.
  • Once everything is well combined and heated through, serve your Spanish Cauliflower Rice with Kale immediately. For an extra touch, top with cherry or grape tomatoes for added color and flavor.

Equipment

  • Large skillet or frying pan
  • Grater or food processor
  • Knife and cutting board
  • Measuring spoons and cups
  • Serving dish

Notes

  • This dish is naturally vegan and gluten-free, making it perfect for various dietary preferences.
  • Feel free to customize with additional vegetables like bell peppers or zucchini.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.