Another cauliflower rice recipe because, hey why not?!
I’ve been craving fresh kale lately and thought it would be tasty to work it in with cauliflower rice. As for the tomatoes, my mother-in-law, Suzy, has been supplying me with vine-ripened, backyard tomatoes, so adding a few was a no-brainer!
Cauliflower rice is a low calorie, high fiber side dish that goes well with many, many main dishes. I served this one up with Creamy Tarragon Chicken and Green Beans – yum!
1 head cauliflower
1 tablespoon olive oil
1 teaspoon Garlic, minced
4 cups kale, destemmed and finely chopped
4 Tomatoes, seeded and chopped
¼ teaspoon sea salt
pinch of black pepper
3 tablespoons broth (chicken or vegetable)
Wash the cauliflower, and cut into pieces small enough to fit through your food processor. Fit your food processor with a grating blade and run all of the cauliflower through it, to create small, rice-sized pieces. Set aside.
In a large skillet place the olive oil over medium-high heat. Add the garlic and cook for 2 minutes. Add the kale and cook for 2 minutes, stirring often. Add the tomatoes and cook for another 2 minutes. Add the shredded cauliflower, season with the salt and pepper, and mix well.
Drizzle the broth over the rice mixture and cover. Reduce the heat to low and cook for 5 minutes. Remove from heat, add more salt and pepper as needed, and serve. Enjoy!
Calories: 129
Fat: 5g
Carbohydrates: 20g
Sodium: 237mg
Fiber: 7g
Protein: 7g
Sugar: —