Cauliflower Hash Browns

 

Ingredients:

1 head cauliflower, riced (about 3 cups packed)

1/4 cup  almond flour

1/2 cup shredded cheese

2 eggs

1/2 teaspoon garlic powder

1 teaspoon fine sea salt

1/2 teaspoon black pepper

Oil for frying

Directions:

Prepare the Cauliflower Rice: Using a food processor or a hand grater, pulse or grate the cauliflower until it reaches a fine, rice-like consistency. Be sure that the pieces are as small as possible for the best texture

Mix the Batter: In a large bowl, combine the riced cauliflower, almond flour, cheese, eggs, garlic powder, sea salt, and black pepper. Stir until all ingredients are evenly incorporated.

Heat the Skillet: Place a skillet over medium heat. Once hot, add just enough oil to coat the bottom of the pan. Allow the oil to heat until shimmering.

Form and Cook Hash Browns: Scoop out about 1/4 cup of the cauliflower mixture and shape into a patty approximately 3/4-inch thick. Gently place each patty in the skillet, being careful not to overcrowd. Cook in batches if necessary. Fry each side for 3-4 minutes, or until golden brown and crisp.

Serve: Remove the hash browns from the skillet when fully cooked and set them on a paper towel to absorb excess oil. Serve immediately while hot, or allow them to cool for freezing and future use.

Mei wanted to shop in a local produce store. I picked up just the cauliflower - it was just a dollar and I can never resist a bargain. Since I'm absolutely  HORRIBLE about frying Mei offer to help me.

These came out really good!

My Winter Salad

 

Ingredients:

4 cups cauliflower- cut into small florets

1 ( 18 ounce) can kidney beans ( rinsed and drained)

1/4 -1/2 cup  red cabbage from a jar ( I picked up a jar from Aldi's)

Directions:

Place cauliflower on a baking sheet ( which I lined with foil).

Spray with olive oil and if you want sprinkle with onion and garlic salt.

Bake in preheated 400 degree oven for about 10 minutes

Take baking sheet out and toss the cauliflower so it's evenly roasted, at this time add the kidney beans to the sheet.

Continue to roast for about another 20 to 15 minutes.

Remove tray when cauliflower is done and place on counter till it has cooled off.

When cooled add the red cabbage.

Buffalo Cauliflower Dip

 Ingredients:

1/2 head cauliflower

3/4 cup cayenne pepper sauce (like Frank’s Red Hot)

2 (8 ounce each) low fat or fat free cream cheese, softened

6 ounces plain Greek yogurt

1/4 teaspoon dried parsley flakes

1/4 teaspoon garlic powder

1/4 teaspoon dill weed

1/8 teaspoon onion powder

tortilla chips for serving

celery sticks for serving

Directions:

Remove stems and leaves from cauliflower and coarsely grate cauliflower florets to resemble rice to make 2 1/2 cups.

Place grated cauliflower and pepper sauce in a large non-stick skillet over medium heat and cook until heated through.

Stir in cream cheese and cook, stirring until melted then add in Greek yogurt, parsley flakes, garlic powder, dill weed and onion powder. Cook until heated through.

Place dip in bowls and serve warm with tortilla chips or celery sticks.

CAROL'S CHEESY MEXICAN CAULI RICE

 Ingredients:

1 Tbsp. extra virgin olive oil, plus more if needed

1 medium onion, chopped

2 cloves garlic, minced

1 tsp. dried oregano

1/4 tsp. ground cumin

1 large head cauliflower, grated, or 4 c. riced cauliflower

Kosher salt

Black pepper

1 Tbsp. tomato paste

2 c. shredded cooked chicken

1 (15 oz.) can black beans, drained and rinsed

1 c. corn kernels (fresh, canned, or thawed frozen)

1 c. chopped tomatoes

2 jalapeño's, thinly sliced OR finely chopped*

1/4 c. chopped fresh cilantro

1 c. shredded cheddar cheese

1 c. shredded Monterey Jack cheese

Lime wedges, for serving

 Carol's note: I finely chop the jalapeno rather than slicing it and add it to the pan when I'm cooking the onion. If using sliced jalapeno, follow the instructions below as to when to add it.

Directions:

In a large skillet over medium heat, heat the oil. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add garlic, oregano and cumin and cook until fragrant, about 1 minute, stirring constantly.

Put grated cauliflower in a clean dish towel and twist to drain any excess liquid. (I wet the towel first and wring it out so that the cauliflower doesn't stick as much).

Add a splash more oil to the pan if it seems dry. Add the drained, grated cauliflower and season it with salt and pepper to taste. Cook, stirring occasionally, until tender, about 3-5 minutes. Add the tomato paste; stir until combined. Stir in the chicken, beans, corn, tomatoes, jalapeños and cilantro.

Sprinkle the cheeses over top and cover the pan with a lid to let the cheeses melt, about 2 minutes.

Serve with limes. 4 servings.

NOTES: You can add a little broth or water before topping with the cheeses if it seems a little dry-not enough to make it wet, just enough to have it not stick. I did that to mine.

I don't keep in touch with Carol as much as I did but whenever there is a hurricane in our area I always hear from her.

In our conversation we talk food and she said this recipe is something I should try.

It's a make again! Thanks Carol 😊

Cauliflower Hummus

 

Ingredients

6 cups (600 g) cauliflower, trimmed florets

1 Tablespoon extra virgin olive oil, optional, for roasting

1/8 teaspoon curry powder

½ teaspoon ground black pepper

2 small lemons, peeled

2 (908 g) 16 oz. canned chickpeas, drained, ½ cup liquid reserved

½ cup (70 g) sesame seeds, or Tahini

2 small garlic cloves

2 teaspoons cumin seeds, or ground cumin

Directions

Preheat oven to 450°F (230°C). Line a baking tray with parchment paper and set aside. Toss cauliflower florets with olive oil, curry powder, and pepper. Spread in an even layer on a parchment-lined baking tray and roast for 20 minutes or until tender.

With a peeler or paring knife, remove the peel and white pith from the lemons, leaving just the flesh.

Place lemons, chickpeas and liquid, sesame seeds, garlic, cumin, and roasted cauliflower in the food processor in the order listed.

Pulse a few times at first, then quickly increase speed until smooth.

BROCCOLI CAULIFLOWER CASSEROLE

This recipe was posted on another private forum I'm on by a wonderful lady named Joyce...I'm so glad she ran across this recipe.  It's going in my "keepers" file for sure.  I used fresh broccoli and cauliflower instead of frozen....Bob deemed this a winner...so did I...it's SO GOOD!-- This is Carol's review

BROCCOLI CAULIFLOWER CASSEROLE 

(Source: McCormick.com)

"This creamy casserole can be made a day ahead, refrigerated and then baked just before dinner. Using frozen vegetables makes this dish a cinch."

1/2 c. fine dry bread crumbs

1/4 c. plus 2 Tbsp. grated Parmesan cheese, divided

2 Tbsp. butter, melted

1 1/2 tsp. Italian seasoning, divided

1 (16 oz.) frozen broccoli florets, thawed (I used fresh)

1 (16 oz.) pkg. frozen cauliflower florets, thawed (I used fresh)*

2 Tbsp. butter

1 Large onion, chopped (1 c.)

2 Tbsp. all-purpose flour

1 tsp. garlic salt (I used garlic powder)

1/4 tsp. black pepper, coarse ground

1 1/4 c. milk

4 oz.  cream cheese, cut-up

Preheat oven to 350 degrees. 

Mix bread crumbs, 2 Tbsp. Parmesan cheese, 2 Tbsp.melted butter and 1/2 tsp. Italian seasoning in small bowl; set aside. Cut up any large broccoli florets or cauliflower into bite-size pieces.

Melt 2 Tbsp. butter in large skillet on medium heat. Add onion; cook and stir about 5 minutes or until tender. Stir in flour, remaining 1 tsp. Italian seasoning, garlic salt and pepper. Add milk; cook and stir until thickened and bubbly. Add cream cheese and remaining 1/4 c. Parmesan cheese; cook and stir until cream cheese is melted. Add vegetables; toss gently to coat. Spoon into 2-quart baking dish (I sprayed the pan with cooking spray). Sprinkle top evenly with crumb mixture

Bake 40 minutes or until heated through and top is lightly browned.

Makes 10 servings.

This would be a great side dish for the holidays!

* since fresh veggies take longer to cook I place foil over the dish and baked for the 40 minutes. I removed foil after 40 and let the top brown.

Sweet Potato and Cauliflower Soup

 

Ingredients:

4 cups cauliflower florets

2 cups sweet potatoes - cooked, peeled and diced

4 cups low sodium chicken broth

4 slices bacon 

1 medium sized onion - diced

1 head roasted garlic

1/2 tsp. dried thyme

1 cup half and half

1 tsp. salt

1 pinch cayenne pepper

1/4 cup sour cream

Directions

Add sweet potatoes and cauliflower to a large soup pot- add the chicken broth. Simmer about 15 minutes or until the cauliflower is soft.

Fry the bacon until crisp. Remove bacon. Will use it later as a garnish. Remove most of the bacon fat except around 2 tablespoons. Saute the onion in the fat that the bacon was fried . 

Add onion, roasted garlic and thyme to the sweet potato and cauliflower mixture. Simmer for another 4 to 8 minutes.

Add soup to a blender or use a immersion blender until the soup is smooth

Heat the soup again. Add the half and half and turn off the heat. Mix well.

Temper the sour cream by adding a few spoonfuls of hot soup to the could sour cream to bring the temp up, then whisk the sour cream into the soup.

Season with a pinch of cayenne and salt and pepper

Garnish with bacon and a dollop of sour cream.

I could make this everyday! It was so good. Sweet Potato is one of my favorites and this time of year there are so many to buy.

I grew Korean sweet potatoes in the garden but they aren't ready to be harvested. Produce store has Georgia, Mississippi and North Carolina sweet potatoes. 

California Roll in a Bowl

 

Ingredients

1 1/2 tsp. seasoned rice vinegar, or more to taste

1 cup riced cauliflower

2 oz. roughly chopped imitation crabmeat

1 oz. (about 1/4 cup) sliced avocado

1/3 cup seedless cucumber cut into matchstick-sized strips

1/4 tsp. black sesame seeds ( didn't have)

1/4 tsp. white sesame seeds

Optional topping: soy sauce

Optional : pickled ginger

Directions:

If starting with roughly chopped cauliflower, pulse in a blender until reduced to rice-sized pieces.

Place riced cauliflower in a medium microwave-safe bowl. Cover and microwave for 2 minutes, or until hot and soft.

Stir in rice vinegar. Let cool for 15 minutes.

Top with remaining ingredients.

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Cauliflower Salad

1 head of cauliflower steamed or boiled until tender in bite size pieces

6  boiled eggs (when done peel eggs, rinse and separate yokes into a bowl.  Then mash the yolk and cut the whites into small bite size pieces then  blend together

1/3 cup  miracle whip or mayonnaise (don't use light it has more carbs)

3 tbs of mustard

3 tbs of pickle relish ( I used sweet relish)

1/8 cup of chopped red onion (uncooked) can use more if you prefer

salt/pepper to taste

Mix all together -chill over night

Thank you Elaine for giving me a boost to post again. It's been so hot here that I haven't done much cooking.

Myra- you can always leave the eggs out.

Cheesy Cauliflower Risotto with Bacon

 

Ingredients:

4 bacon strips, diced ( I used bacon bits)

1 cup diced mushrooms

½ white onion, diced

3 cloves garlic, minced

1 (16 ounce) package frozen riced cauliflower

1 cup chicken stock

1 ½ cups grated Parmesan cheese

1 cup heavy cream

Directions:

Heat a large saucepan over medium-high heat. Add bacon and cook until crisp, 6 to 8 minutes. Remove bacon using a slotted spoon and transfer to a small bowl.

Add mushrooms, onion, and garlic to the bacon fat. Saute until softened and lightly browned, about 5 minutes. Add cauliflower rice and chicken stock and mix well. Let simmer until cauliflower rice has absorbed most of the stock, about 5 minutes.

Stir in Parmesan cheese and heavy cream; mix well. Pulse a few times using an immersion blender to break down any large pieces. Cook until heated through, about 5 minutes. Stir in about 3/4 of the cooked bacon. Transfer risotto to a serving bowl and top with the remaining bacon.

WOW! This is SO GOOD! 

Cheesy Cauliflower Soup*

 

Ingredients:

1 quart chicken stock

1 cup chopped onions

5 cups cauliflower florets

1 cup sliced carrots

1/4 tsp. salt

1/2 tsp. white pepper

2 1/2 tablespoons flour

1 cup half and half

12 ounces cheddar cheese 

Directions:

Bring broth, onion, cauliflower, carrots to a boil in a large pot.

Add salt and pepper to the above and heat for 15 to 20 minutes.

Using a immersion blender blend the above till smooth

Whisk flour into the half and half.

Reduce heat

Pour the half and half mixture into the cauliflower mixture.

Add cheese stirring until combined.

Remove from stove and serve

The recipe is from Murder with Cucumber Sandwiches. The link also has another recipe for Pimento Spread.

Cute series so far. This was the third book in Daisy's Tea Garden Books.

Cauliflower Hash and Egg

INGREDIENTS:

6 slices bacon, cut into 1" pieces

1 onion, chopped

1 red bell pepper, chopped

1 large head of cauliflower, chopped

kosher salt

Freshly ground black pepper

1/4 tsp. smoked paprika

3 tbsp. water

2 cloves garlic, minced

2 tbsp. finely chopped chives

4 eggs

1 c. shredded Cheddar cheese

Directions:

In a large nonstick skillet over medium heat, fry bacon until crispy. Turn off heat and transfer bacon to a paper towel-lined plate. Keep most of bacon fat in skillet, removing any black pieces from the bacon.

Turn heat back to medium and add onion, bell pepper, and cauliflower to the skillet. Cook, stirring occasionally, until the vegetables begin to soften and turn golden. Season with salt, pepper, and paprika.

Add 2 tablespoons of water and cover the skillet. Cook until the cauliflower is tender and the water has evaporated, about 5 minutes. (If all the water evaporates before the cauliflower is tender, add more water to the skillet and cover for a couple minutes more.)

Take off the lid, then stir in the garlic and chives and cook until the garlic is fragrant, about 30 seconds. Using a wooden spoon, make four holes in the hash to reveal bottom of skillet. Crack an egg into each hole and season each egg with salt and pepper. Sprinkle cheese and cooked bacon bits over the entire skillet. Replace lid and cook until eggs are cooked to your liking, about 5 minutes for a just runny egg. Serve warm.

Myra- the cauliflower hash is delicious. You can ditch the egg!

Vegan Sweet and Sour Cauliflower

 

Ingredients

1 small head Cauliflower florets

3 tbsp. Olive oil

2 tbsp. Water

1½ tbsp. Corn starch

For Sauce:

½ cup Vegetable broth 

¼ cup Dark Soy sauce 

2 tbsp. Brown sugar

2 tsp Chili flakes

2 tbsp. Tahini

4-5 cloves Chopped garlic

3 Tbsp. Rice vinegar

Directions:

Prepare the sweet and sour sauce by mixing vegetable broth, soy sauce , rice vinegar, brown sugar, Tahini, chili flakes, and chopped garlic. 

Wash and cut cauliflower into 1 ½ to 2-inch size florets.  

In a pan add cauliflower oil and a splash of water. Stir and cover, let it cook on slow to medium heat for 4 to 5 minutes.  

Once cauliflower gets soften add half of the sauce and stir.  

Let it simmer for further 3 to 4 minutes or until the sauce is well absorbed. Make sure the heat is medium to low. Do not burn the sauce.  

Add cornstarch into the remaining sauce and mix.

Now add the remaining sauce into cauliflower and cook until thickened.

Cauliflower, Collards and Bean Chili

 Ingredients:

2 tablespoons extra-virgin olive oil

1 large red onion, chopped

6 cloves garlic, finely chopped

2 large bell peppers( any color you want) chopped

3 large carrots, diced

salt

3 Tablespoons Chili Powder

1 Tablespoon cumin powder

2 Tablespoon tomato paste

1 (28 ounce) can fire roasted tomatoes

1 (   14.5  )  can collard greens- drained

2 cups chicken broth ( can also used beef or just plain water)*

2 Tablespoons unsweetened cocoa powder

2 (15 ounce) beans - I used pinto and dark kidney beans

1/2 head cauliflower - trimmed and coarsely chopped

Directions

Heat the olive oil in a large Dutch oven over medium-high heat. Add the onion, bell peppers, carrots and 1/2 teaspoon salt. Cook, stirring, until the carrots start softening, about 8 minutes. Add the garlic and cook until fragrant, about 2 minutes. Add the chili powder, cumin and tomato paste and cook, stirring, until deep red, about 2 minutes.

Stir in the tomatoes, 2 cups water, the cocoa powder, collard greens and beans with their liquid. Simmer over medium-low heat, stirring occasionally, until thickened, about 1 hour 15 minutes

Stir in the grated cauliflower and cook until tender, about 10 minutes. (Add a splash of water if the chili is too thick.) Season with salt and pepper. Top as desired.

* I simmered it down, I didn't want something that resembled soup.

Trader Joe's sends me their new sale flyer every month. One of the things that I thought sounded REALLY good was Kale and Cauliflower chili. 

I haven't planted my kale yet but I have been on a cauliflower binge. I looked up recipes but the closest I found was one on food network web site. 

I adapted the recipe ( nothing new for me) and this came out SO SO good.

I took a large container to Mey, she loves veggies as much as I do. It also gives her a break so she doesn't have to cook.

 

Cauliflower Nachos

 Ingredients:

For the cauliflower nachos: 

1 head cauliflower, small (about 5 cups)

3 to 4 tablespoons avocado oil

1 1/2 tsp chili powder

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp cumin

1/2 tsp kosher salt

For the toppings: 

1/2 cup dark red kidney beans

1/2 cup tomatoes chopped

1/4 cup red onion finely chopped

1 jalapeno chopped

1 cup  taco bell mixed cheese

2 to 3 tablespoons cilantro finely chopped

Directions:

Pre-heat oven to 425F/220C. Line a baking sheet with parchment paper.

Cut the cauliflower into florets and slice into 1/2-inch pieces (as best you can). Add the sliced cauliflower to a large mixing bowl and season with 3 tbsp avocado oil,  chili powder, garlic powder, onion powder, cumin and sea salt. Toss to combine. If you think the cauliflower needs more oil add another tablespoon.

Spread the cauliflower onto the prepared baking sheet in an even layer and roast in the oven until crispy and golden brown around the edges, 20- 25 minutes.

Remove the cauliflower from the oven . Sprinkle with black beans, tomatoes, red onion, jalapeño, and Mexican blend cheese. Place back in the oven to melt the cheese for five minutes. Remove and sprinkle with cilantro

This is DELICIOUS!! Myra, I KNOW you will love this one!!!

So happy cauliflower is in season now, I'll be making this again and again.

Mexican Street Style Cauliflower

 Ingredient:

1 head of cauliflower

1/2 tsp salt

1/4 tsp ground black pepper

3 tbsp. mayonnaise

1/2 tbsp. sriracha

1/4 cup Cotija cheese or crumbled feta ( used goat cheese)

1 tsp paprika

2 tbsp. cilantro chopped

Directions:

Preheat the oven to 400 degrees F (205 degrees C).

Cut cauliflower into bite-sized florets. Place cauliflower on a baking sheet with a silicon mat. Season with salt and pepper. Roast the cauliflower in the oven for 25 minutes, turning once.

Mix the mayonnaise and sriracha to form a spicy mayo.

When the cauliflower is done, transfer it to a bowl. Add half the spicy mayo and toss to coat. Transfer to a serving plate.

Top cauliflower with remaining spicy mayo. Crumble the cheese and sprinkle it over the top of the cauliflower. Sprinkle on the paprika and chopped cilantro. Spritz it with fresh lime juice.

Bacon Sriracha Cauliflower Gratin

Ingredients:

1 head of cauliflower
4 slices cooked bacon, chopped
1-2 cloves garlic, minced
4 TBSP unsalted butter
1/4 cup all purpose flour
1.5 cups milk or half and half (room temp.)
1/4 tsp salt
1/8 tsp nutmeg
1/3 cup grated Swiss cheese
1 Tablespoon Sriracha


TOP WITH:

1/4 cup grated Swiss cheese
a hearty drizzle or two of Sriracha

8-10 crushed buttery crackers or bread crumbs

Directions:

Preheat oven to 350 degrees F.

Cook the cauliflower florets in a pot of boiling water with a pinch of salt for about 5-7 minutes until tender.

Drain and toss cauliflower into the ice bath to stop the cooking.  

While it chills, start your sauce.

Melt butter in a saucepan over medium-low heat and add your minced garlic.

Add flour, slowly, whisking constantly to create your roux.

Pour warmed or room temperature milk/cream into the butter mixture and whisk constantly until thickened.

Remove from heat and add salt nutmeg, and 1/3 cup grated Swiss cheese. Stir until the cheese melts into the sauce and add your Sriracha.

Remove your cauliflower from the ice bath with a slotted spoon and move it to a baking dish.

Pour the sauce over your cauliflower and toss to coat.

Top with additional cheese, bacon, and crushed crackers or bread crumbs.

Bake at 350 degrees F for 20-30 minutes until golden and bubbly.


Top with an additional drizzle of sriracha and dive in!

Cavolfiore

Ingredients:

(Source: slightly adapted from Pegasus Pantry-Favorite Recipes of Reader's Digest Employees cookbook-recipe submitted by Jo Nolan)

1 head cauliflower
1 Tbsp. butter
3 Tbsp. olive oil
2 garlic cloves, minced, then "pasted"
2 Tbsp. chopped fresh parsley
1 Tbsp. tomato paste
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
6 Tbsp. water
1/2 c. grated Parmesan cheese


Separate cauliflower into florets and trim the stems. Heat the butter and olive oil in a large saucepan. Add the garlic and chopped parsley; stir constantly for 30 seconds.  Add the cauliflower and stir to coat with the oil/butter mixture.  Add the tomato paste, salt, pepper and water and stir until the cauliflower is evenly coated with the tomato paste.  Cover and cook on low heat for 10-20 minutes or until the cauliflower is tender.  The cook time depends on how big the pieces of cauliflower are and how soft you want it. Mine took about 15 minutes.  Sprinkle the Parmesan cheese over top just before serving. I sprinkled it with the cheese then covered the pan and let it sit a few minutes before I spooned it into a serving bowl.

I can't remember but I think Carol sent me this recipe.

Walnut and Cauliflower Sloppy Joes

Ingredients:

1 small yellow onion
1/2 medium red bell pepper
1 cup California walnut halves (4 ounces)
1/2 head cauliflower (about 1 pound)
1 teaspoon olive oil
1 teaspoon ground mustard
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
1 (8-ounce) can tomato sauce*
1/4 cup ketchup
2 tablespoons packed dark or light brown sugar
1 teaspoon  Worcestershire sauce
4 hamburger buns

12 dill pickle slices

Directions:

Finely chop 1 small onion and 1/2 medium red bell pepper, and place together in a bowl. Finely chop 1 cup walnut halves. Coarsely chop 1/2 head cauliflower (about 1 pound) until it resembles cooked and crumbled ground beef, but not so fine as riced cauliflower.

Heat 1 teaspoon vegetable oil in a Dutch oven or large, heavy-bottomed pot over medium-high heat until shimmering. Add the onion and bell pepper and cook until soft and beginning to brown, 4 to 5 minutes. Add the cauliflower and cook until tender, 4 to 5 minutes. Stir in 1 teaspoon ground mustard, 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt, 1 can tomato sauce, 1/4 cup ketchup, 2 tablespoons packed brown sugar, 1 teaspoon Worcestershire sauce, and the walnuts. Cook until the sauce is slightly thickened and bubbling, 4 to 6 minutes.

Divide the sloppy joes between 4 hamburger buns and top each sandwich with 3 dill pickle slices.

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This is FABULOUS! Will be making it again soon. 

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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