Cauliflower Rice | healthytestkitchen

Spanish Cauliflower Rice

This Spanish "rice" is colorful and has a bit of a kick from the jalapeno.

1 onion (or double)

1 cauliflower

6 cloves garlic

1 jalapeno

2 cups fresh kale, cut very small (much smaller than what you would use for a salad)

14.5 oz canned tomatoes (or 4 cups fresh)

1 tsp kosher salt

1.5 tbsp chili powder (try using a tad less next time... maybe 1 tbsp)

Instructions

1. Grate cauliflower

2. Saute onion. Add garlic and jalapeno. Saute 2-3 more minutes. Add cauliflower. Cook 5-8 minutes or until becomes golden brown.

3. Add tomatoes, salt, and chili powder. Cook until water absorbed (~5 minutes).

4. Add kale. Cook 3 minutes or until wilted.

Inspired by The Roasted Beet

The butternut sqush and cinnamon spice mixture adds a pop of sweetness to this recipe.

1 head cauliflower (I recommend doubling this or halving the other components, since this will be light on the cauliflower)

1 delicata squash (or 1 butternut squash), cubed

1/4 onion

1 head kale (I used 8 leaves, ~12 cups, but could probably use less)

1/2 cup sliced almonds

1/2 cup raisins

1 tbsp cumin

1 tbsp cinnamon

1 tsp ginger powder

1/2 tsp garlic powder

1 bunch cilantro (I omitted this)

1-2 limes, juiced (I omitted this, and the recipe might be better that way.)

Instructions

1. Peel and cube butternut squash.

2. Roast at 400 degrees for ~40-60 minutes. Flip. Roast ~10-20 minutes more.

3. Saute onions, almonds, and raisins. Add spices.

4. Add cauliflower. Cook 5 minutes.

5. Add squash and kale. Cover and cook.

6. Squeeze lime onto cilantro. Stir to incorporate.

Inspired by And Kathleen

Notes: I used 8 cups of butternut squash