Roasted Curried Chickpeas and Cauliflower

Brussels Sprouts & Cauliflower Gratin

Roasted Brussels Sprouts & Cauliflower

Cauliflower and Ham Chowder

Broccoli and Cauliflower Salad

Cauliflower Lettuce Salad

Broccoli Cauliflower Casserole

Cauliflower Broccoli Salad

Broccoli and Rice

Broccoli and Cauliflower Rice Medley

Cauliflower with Buttered Crumbs

Cheesy Cauliflower Side Dish

Green Bean and Cauliflower Casserole

Cashew Cauliflower and Leek Gratin

Mixed Veggies and Rice

Home Recipes Ingredients Vegetables Cauliflower

Riced Cauliflower with Leeks, Kale and Walnuts

Name: Riced Cauliflower with Leeks, Kale and Walnuts
Prep time: 20 min
Cook time: 15 min
Total time: 35 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

Add a Review

Contest Winner

Test Kitchen Approved

Total Time

Prep: 20 min. Cook: 15 min.

Makes

6 servings

Updated: Sep. 01, 2023

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 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

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.

Riced Cauliflower with Leeks, Kale and Walnuts

Ingredients

Directions

Nutrition Facts

Recommended Video

More from Taste of Home