This post may contain affiliate links.
Spanish Cauliflower Rice is a light and healthy side dish mixing cauliflower rice with spice, diced tomatoes, kale and jalapeños. Serve this side dish with your weeknight meals or add beans and make it a meal! This is one you will love!
SPANISH CAULIFLOWER
I am really excited about today’s recipe for Spanish Cauliflower Rice from Julia at The Roasted Root’s new cookbook Let Them Eat Kale!
I was lucky enough to receive a copy of her new cookbook and can’t wait to try a long list of the recipes including the Cheesy Mashed Yams, Southwest Stuffed Bell Peppers and Kale and Chickpea Salad with Ginger-Tahini Dressing.
What I love about her cookbook, aside from the mouth watering photos, is how easily she incorporates kale into each dish and brings rich flavors and spices in to complement it.
Her book includes information about not only the health benefits of kale but also different methods for preparing kale and incorporating it into your cooking, gardening tips and 75 recipes that include the leafy green. This Spanish Cauliflower Rice vegan recipe is a great example!
I remember a few years ago when kale first became a huge food trend. I have to be honest I wasn’t on board right away and thought it had a slightly bitter taste and was a little bit tough.
After using kale in salads and cooking with it throughout the past year I have warmed up to it and really like it. I now try to use it in dishes I cook as much as possible.
It really is a “super” food that offers so many healthy benefits.
If you are wondering what the health benefits are here are just a few: kale is one of the most nutrient-dense super foods in the world.
It contains a high concentration of vitamins, minerals, and antioxidants, is low in calories, boosts immunity, and fights disease. Kale is full of Vitamins K, A, and C, beta-carotene, and antioxidants, and phytonutrients. Just one cup of chopped kale earns you 684% of your daily value of Vitamin K, 206% of Vitamin A, and 134% of Vitamin C.
All of these factors contribute to kale’s ability to help keep your immune system strong and prevent and alleviate disease.
I have become more interested in super foods lately and am trying to incorporate them into my family’s meal.
If you are looking for an easy side dish that packs a health punch, this is your dish.
When I was looking through Let Them Eat Kale! for a recipe to try I knew I had to make the Spanish Cauliflower Rice.
We eat a lot of rice in my house and I had never tried creating a rice texture from cauliflower.
Even my picky husband really enjoyed this Spanish Cauliflower Rice dish!
Tried this recipe? Leave a star rating and comment below! Subscribe to my newsletter or follow me on Facebook, Instagram, or Pinterest for the latest.
Spanish Cauliflower Rice
Ingredients
- 2 Tablespoons olive oil
- 1 yellow onion, chopped
- 1 cauliflower, grated (stems removed)
- 6 garlic , minced
- 1 jalapeño, seeded and finely chopped
- 2 cups kale
- 1 – 14.5 oz diced tomatoes, unsalted if possible
- 1 teaspoon salt, or to taste
- 1 Tablespoon chili powder
Instructions
- Remove the green stems from the cauliflower and chop the head in half. Using a box grater or food processor, grate the whole head of cauliflower (one half at a time).
- In a large skillet, heat the olive oil to medium-high heat and sauté the onion until fragrant and slightly softened, about 3 minutes.
- Add the grated cauliflower, garlic, and jalapeño to the skillet and stir consistently until the cauliflower begins to cook down and turn brown, about 5-8 minutes.
- Reduce the heat to medium, add the kale leaves and stir them into the cauliflower rice. Cover the skillet, allowing the kale leaves to soften about 2 minutes.
- Add the diced tomatoes, salt and chili powder, and stir them into the “rice.”
- Continue cooking another 2 to 3 minutes to allow some of the moisture to burn off, stirring consistently.
- Serve the Spanish Cauliflower “Rice” alongside your favorite meal!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe from Julia at The Roasted Root with her permission
I used to only eat cooked kale, but now my favorite way to eat kale is raw, in a salad with some type of delicious dressing!
Kale is very good in chicken soup.
I love the massaged kale recipe a friend gave me. We eat it a lot!
I love kale and urge the doubters to try it. I saute it with very good olive oil (not too much) and garlic. If it is dried out, I might add a bit of bullion. Saute til its done but do not overcook. Depending on your taste you can add some heat–i use Vietnamese red hot sauce but any heat will do.
Enjoy!
I heart kale! I agree that it does have a bitter taste but once you figure out how to add other flavors to compliment, it helps. My favorite way to cook with the kale are in soups – no bitterness as the kale sucks up the flavor of the broth. I also love sticking it in a smoothie – this way I get all the raw nutrients!
First I avoided kale–so bitter, so green! Later I started to take just four bites any time I saw it on a buffet. Eventually I found the secret: kale and spinach in a blender with ice, a little apple juice, vanilla Shakeology, and a strawberry or two. Delish!
I actually like to put it in soup. But I eat them in any way they come, including raw.
I love cauliflower rice but never thought to add kale. It’s a must now as I have a bag of it in my fridge just waiting to be used!
I don’t cook kale nearly as much as I should. I like to eat it in salads mostly.
would like to try this soon moms coming and needs low carbs