Riced Cauliflower with Leeks, Kale and Walnuts
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
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
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1In 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.
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2In 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.
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