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
Updated on Jan. 04, 2024
Riced Cauliflower with Leeks, Kale and Walnuts
Prep Time
20 min
Cook Time
15 min
Yield
6 servings
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
- 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.
- 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.
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