Spanish Cauliflower Rice

By Hummusapien
Yield 4 servings

Ingredients:

• 2 tablespoons olive oil
• 1 yellow onion, chopped
• 1 head cauliflower, grated (stems removed)
• 6 cloves garlic, minced
• 1 jalapeño, seeded and finely chopped
• 2 cups tightly packed green kale leaves
• One 14.5 ounce can diced tomatoes (unsalted)
• 1 teaspoon salt, or to taste
• 1 teaspoon chili powder

Method:

1. Remove the green stems from the cauliflower and chop the head in half. Using a box grater (or food processor), grate the whole head of cauliflower (one half at a time).
2. In a large skillet, heat the oil to medium-high and sauté the onion until fragrant and slightly softened, about 3 minutes. Add the grated cauliflower, garlic, and jalapeño to the skillet and stir consistently until the cauliflower begins to cook down and turn brown, about 5 -8 minutes.
3. Reduce the heat to medium, add the kale leaves and stir them into the cauliflower rice. Cover skillet, allowing the kale leaves to soften about 2 minutes.
4. Add the diced tomatoes, salt, and chili powder, and stir them into the “rice.” Continue cooking another 2-3 minutes to allow some of the moisture to burn off, stirring consistently.
5. Serve alongside your favorite meal.