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Spanish Cauliflower Rice with Kale from Julia Mueller's cookbook, Let Them Eat Kale!
Spanish Cauliflower Rice with Kale
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Author: Julia
  • 2 tablespoons olive oil
  • 1 yellow onion chopped
  • 1 large head cauliflower grated
  • 6 cloves garlic minced
  • 1 jalapeño seeded and finely chopped
  • 2 cups tightly packed kale leaves*
  • 1 14.5- ounce can diced tomatoes
  • 1 teaspoon kosher salt or to taste
  • 1.5 tablespoons chili powder
  • Cherry or grape tomatoes for serving optional
  1. Remove all of the green stems from the cauliflower and chop the head in half. Using a box grater (or a food processor), grate the whole head of cauliflower.
  2. In a large skillet, heat the oil to medium-high and sauté the onion until fragrant and softened, about 5 minutes.
  3. Add the jalapeño, and garlic and sauté another 2 to 3 minutes.
  4. Add the grated cauliflower and cook, stirring frequently, until it begins to turn brown and cook down, about 5 to 8 minutes.
  5. Add the diced tomatoes, salt, and chili powder and stir well to combine. Cook until much of the liquid is absorbed, about 5 minutes.
  6. 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.
  7. Serve cauliflower rice alongside your favorite entrée.