Garlic Butter Cauliflower Rice with Kale

Garlic Butter Cauliflower Rice Skillet with Kale – Super nourishing and easy to whip up, this dish is grain-free, nutritious and utterly delicious. Cauliflower rice and kale skillet is done in only 15 minutes and can be served by itself, as a quick lunch, or as a side dish. You will find that cauliflower is a very satiating and filling vegetable as it is full of fiber and nutrients. If you are trying to eat low carb, this simple garlic Butter cauliflower rice and kale recipe is the perfect base for your lunches and dinners. Add a serving of your protein of choice (grilled chicken, meatballs…) to make it a complete meal. Enjoy!

Photo credit: © Eatwell101.com

Ingredients list for the Sauteed Cauliflower Rice with Kale

• 1/2 cauliflower, grated (1 bag of cauliflower rice)
• 2 stalks of kale, trimmed and chopped
• 2 tablespoons unsalted butter, divided (or olive, or coconut oil)
• 1/2 white onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons vegetable stock (or chicken stock)
• Juice of 1/2 lemon
• 1 teaspoon Red chili pepper flakes, optional
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon chopped scallion

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Directions

1. To make the sauteed cauliflower rice with kale: In a medium skillet, melt 2 tablespoons of butter. Fry the garlic and onion for 1 minute until fragrant — be careful not to burn.

2. Add the riced cauliflower to the skillet and stir to mix everything together well and coat in melted butter. Cook, stirring regularly for 1 minute.

3. Add in chopped kale and give a good stir. Cook until kale is slightly wilted. 

4. Stir in the 2 tablespoons vegetable stock, and about half the parsley. Cook for one minute to reduce juices then add the lemon juice.

5. Adjust seasoning as needed. Stir in the remaining parsley. Serve the garlic butter cauliflower rice and kale with fresh cracked black pepper, and red chili pepper flakes. Enjoy!

Tips for the cauliflower rice and kale recipe

This is a recipe that elevates basic sauteed veggies into something more substantial, almost a complete meal on its own if you’re vegan or vegetarian. We like having this cauliflower rice and kale with brown rice for a meal prep version. Add a serving of your protein of choice to make it a main meal.

How to rice cauliflower

How to rice cauliflower? You can literally just shave a head of cauliflower with a sharp knife, but a good box grater works better. If you have a food processor, just roughly cut the cauliflower into florets and pulse to obtain coarse grains. If you’re feeling lazy, just buy riced cauliflower in the fresh produce or frozen section of your grocery store. Riced cauliflower cooks up quickly and easily. The trick is to sauté the riced cauliflower in a hot skillet so the cauliflower cooks rapidly without steaming and becoming mushy.

What kale to use for this recipe?

Any type of kale will work (curly, Tuscan/lacinato kale…), just make sure to remove the stem, or you will end up with very tough bits in your cauliflower rice! Tuscan kale (also called Lacinato) is less tough and fibrous as the curlier kale, so we tend to like it better. Tuscan kale also cooks more quickly. You can briefly massage kale with you bare hands before chopping, it will be more tender when you throw it in the pan.

More side dishes you might like

• Garlic Mushrooms Cauliflower Skillet
• Garlic Parmesan Broccoli Rice Skillet
• Parmesan Cauliflower Rice Skillet
• Garlic Butter Butternut Squash Steaks

Photo credit: © Eatwell101.com