Ingredients
- 1 large head cauliflower
- 3 tablespoons olive oil divided
- 5 to 7 kale leaves chopped
- 2 cloves garlic crushed
- 1 small red onion thinly sliced
- Pinch piment d’espelette or cayenne optional
- Salt and pepper to taste
- Optional: freshly grated Parmesan cheese
Instructions
Preheat Oven
- Preheat oven to 350°F (200°C).
Rice the Cauliflower
- Using a food processor or coarse grater, pulse cauliflower into rice-like pieces.
Roast the Cauliflower
- Spread on a baking sheet in a thin, even layer.
- Drizzle lightly with olive oil and toss.
- Roast for 10 minutes, stirring halfway through.
- This step removes moisture and keeps it fluffy.
Sauté the Aromatics
- While cauliflower roasts, heat remaining olive oil in a skillet.
- Cook garlic and onion until lightly golden.
- Add kale and cook until softened but still vibrant.
Combine
- Add roasted cauliflower rice to the skillet.
- Toss to combine. Season with salt, pepper, and optional spice.
- Finish with Parmesan if desired.
- Serve warm.
Nutrition
Calories: 147kcal | Carbohydrates: 11g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 52mg | Potassium: 524mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1374IU | Vitamin C: 85mg | Calcium: 76mg | Iron: 1mg
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