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.
- 2 tablespoons (30 ml) olive oil
- 1 yellow onion, chopped
- 1 large head cauliflower, grated
- 6 cloves garlic, minced
- 1 jalapeño, seeded and finely chopped
- 2 cups (480 ml) kale leaves, tightly packed
- 1 (14.5- ounce or 428 ml) can diced tomatoes
- 1 teaspoon (5 ml) kosher salt, or to taste
- 1 1/2 tablespoons (22.5 ml) chili powder
- Cherry or grape tomatoes for serving, optional
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.
Serves: 2 | Serving Size: 1/2 recipe
Nutrition (per serving): Calories: 280; Total Fat: 14g; Saturated Fat: 2g; Monounsaturated Fat: 10g; Cholesterol: 0mg; Sodium: 129mg; Carbohydrate: 33g; Dietary Fiber: 13g; Sugar: 12g; Protein: 13g
Nutrition Bonus: Potassium: 1695mg; Iron: 23%; Vitamin A: 250%; Vitamin C: 375%; Calcium: 19%