SPANISH CAULIFLOWER “RICE” {VEGAN}

INGREDIENTS:

2 Tablespoons Lemon infused olive oil ( can use regular)
1 red onion, chopped
1 head cauliflower, grated (stems removed)
6 garlic cloves, minced
1 jalapeño, seeded and finely chopped
2 cups tightly packed green kale leaves
1 – 14.5 oz can diced tomatoes (unsalted if possible)
1 teaspoon salt (or to taste)
1 Tablespoon chili powder

Directions:

Remove the green stems from the cauliflower and chop the head in half. I used my food processor, pulse until califlower looks like rice.

In a large skillet, heat the olive oil on medium heat and sauté the onion until softened, about 3 minutes.

Add the cauliflower, garlic, and jalapeño to the skillet and stir until the cauliflower begins to cook down and turn brown, about 5-8 minutes.

Reduce the heat , 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 until moisture reduces, stirring consistently.


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