Menu
Broccoli and Cauliflower Rice Medley Broccoli and Cauliflower Rice Medley
Cashew Cauliflower and Leek Gratin Cashew Cauliflower and Leek Gratin
Broccoli and Cauliflower Salad Broccoli and Cauliflower Salad
Roasted Curried Chickpeas and Cauliflower Roasted Curried Chickpeas and Cauliflower
Broccoli and Rice Broccoli and Rice
Brussels Sprouts & Cauliflower Gratin Brussels Sprouts & Cauliflower Gratin
Roasted Brussels Sprouts & Cauliflower Roasted Brussels Sprouts & Cauliflower
Cauliflower Casserole Cauliflower Casserole
Cauliflower Lettuce Salad Cauliflower Lettuce Salad
Cheesy Cauliflower with Peas Cheesy Cauliflower with Peas
Cauliflower with Buttered Crumbs Cauliflower with Buttered Crumbs
Mixed Veggies and Rice Mixed Veggies and Rice
Green Bean and Cauliflower Casserole Green Bean and Cauliflower Casserole
Broccoli Cauliflower Casserole Broccoli Cauliflower Casserole
Cheesy Cauliflower Side Dish Cheesy Cauliflower Side Dish
Cauliflower Broccoli Salad Cauliflower Broccoli Salad
Roasted Cauliflower & Brussels Sprouts with Bacon Roasted Cauliflower & Brussels Sprouts with Bacon
Kimchi Cauliflower Fried Rice Kimchi Cauliflower Fried Rice
Cauliflower and Ham Chowder Cauliflower and Ham Chowder
Cauliflower Salad Cauliflower Salad

Riced Cauliflower with Leeks, Kale and Walnuts

1 review
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep: 20 min. Cook: 15 min.

Makes

6 servings

Updated: Jan. 04, 2024
This is a healthful, flavorful side dish featuring some low-sugar vegetables. It makes a marvelous addition to just about any meal you can think up. —Andrea Potischman, Menlo Park, California
Riced Cauliflower with Leeks, Kale and Walnuts
Riced Cauliflower with Leeks, Kale and Walnuts Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 3 tablespoons extra virgin olive oil, divided
  • 2 medium leeks (white portion only), minced
  • 2 garlic cloves, minced
  • 1 package (12 ounces) frozen riced cauliflower
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups chopped fresh baby kale
  • 1 cup packed fresh parsley leaves, minced
  • 1/2 cup finely chopped chives
  • 1/3 cup walnut halves, roughly chopped
  • 1 teaspoon grated lemon zest
  • 2 teaspoons lemon juice

Directions

  1. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add leeks; cook and stir until tender, 3-4 minutes. Add garlic; cook 30 seconds longer. Transfer to a large bowl; keep warm. Wipe skillet clean.
  2. In the same skillet, heat remaining 2 tablespoons oil over medium-high heat. Add cauliflower, salt and pepper; cook and stir until cauliflower just starts to brown, 6-8 minutes. Remove from heat; add to leek mixture. Stir in remaining ingredients; serve warm.

Nutrition Facts

2/3 cup: 138 calories, 11g fat (1g saturated fat), 0 cholesterol, 324mg sodium, 10g carbohydrate (3g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2 fat, 1 vegetable.