Spanish Cauliflower Rice
Recipe GLPRdfd7f58bc54531
A vibrant, grain-free side dish that transforms fresh cauliflower into a flavorful rice-like texture. Grated cauliflower is sautéed with garlic, jalapeño, and caramelized onions, then combined with hearty kale, diced tomatoes, and warm spices. This Spanish-inspired dish is naturally plant-based, gluten-free, and pairs perfectly with any protein.
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Ingredients
1 head cauliflower (stems removed), grated
2 tbsp olive oil
1 yellow onion, chopped
6 cloves garlic, minced
1 jalapeño, seeded and finely chopped
2 cups tightly packed green kale leaves, chopped
1 can (14.5 oz) unsalted diced tomatoes
1 tbsp chili powder
1 tsp salt, or to taste
Directions
Trim and remove the green stems from the cauliflower head. Halve the cauliflower, then use a box grater or food processor to grate the florets into rice-sized pieces. Set aside. Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and sauté for about 3 minutes, stirring occasionally, until fragrant and slightly softened.
Add the grated cauliflower, minced garlic, and chopped jalapeño to the skillet. Stir constantly for 5–8 minutes, allowing the cauliflower to cook down and develop light brown spots. Reduce heat to medium, then add the kale leaves and stir to incorporate. Cover the skillet and cook for about 2 minutes until the kale begins to soften.
Add the canned diced tomatoes (with their liquid), chili powder, and salt to the skillet. Stir well to combine all ingredients. Continue cooking uncovered for 2–3 minutes, stirring frequently, until some of the excess moisture evaporates and the flavors meld.
Taste and adjust seasonings as needed. Transfer to a serving dish and serve as a side to your favorite protein or meal.
